Rosemary Wine Poached Chicken
The herbs, whiskey and wine give the chicken so much flavor and keep it nice and juicy. The wine is a subtle flavor, not too intense.
Ingredients
- 4 chicken breasts
- 1 T olive oil
- 1 T Salt & Pepper
- 1 onion sliced
- 1/2 shallot sliced
- 3 cloves garlic minced
- 1/4 cup whiskey
- 1/2 bottle red wine I used a pinot noir, but you can use whatever varietal you prefer
- 3 sprigs rosemary
- 1 c chicken stock
- 1 c mushrooms sliced (I prefer oysters or crimini)
- 2 T butter
- 2 T flour
- 2-4 c gnocchi cooked
- 4 c baby arugula
Instructions
- Preheat the oven to 350F.
- Heat 1 T olive oil in oven friendly pot. Season the chicken with salt and pepper.
- Sear each side of the chicken on high for about 1 minute.
- Add the onion and shallot to the pot and cook until fragrant, about 1-2 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Deglazed the pan with 1/4 cup whiskey and cook until almost dry.
- Add the red wine and rosemary and bring to a boil.
- Add the chicken stock, cover pot and transfer to the 350F oven. Poach chicken for about 1 hour, adding the mushrooms for the last 15 minutes.
- Strain the pot and reserve 2 c of the remaining liquid for the sauce.
- Melt 2 T butter in a small saucepan. Add the flour and stir to form a roux.
- Whisk in the 2 c of reserved cooking liquid and bring to a boil. Cook until thickened.
- Serve chicken, onion and mushroom mixture over gnocchi. Top with sauce and fresh arugula to serve.