' Dunham Cellars - Chicken in Wine Cream Sauce

Chicken in Wine Cream Sauce

Dunham Cellars Wine Club - October 2012

Chicken in Wine Cream Sauce

Joanne Dunham, Winery Owner


6 teaspoons fresh oregano, chopped
6 teaspoons fresh basil, chopped
4 1/2 teaspoons fresh rosemary, chopped
3 teaspoons fresh garlic, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
4 teaspoons olive oil, divided
Cooking spray
8 chicken thighs, skinned (about 2 ¼ lbs.)
1/3 cup all-purpose flour
2 1/4 cups 1% low-fat milk
1 cup Dunham Cellars Shirley Mays Chardonnay
2 cups sliced mushrooms
1/4 cup tub-style light cream cheese
2 cups hot cooked wild rice
Oregano sprigs and cranberries for garnish (optional)

Cooking Instructions:

Combine first 7 ingredients and 2 teaspoons oil in a small bowl; rub over chicken. Heat 2 teaspoons oil in a large skillet coated with cooking spray over medium-heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan; set aside.

Place flour in a bowl; gradually add milk and wine, stirring with a whisk until blended. Add to skillet, scraping pan to loosen browned bits; bring to a simmer. Return chicken to pan; cover, reduce heat and simmer 30 minutes or until chicken is done. Add mushrooms; cover and simmer 5 minutes. Remove chicken from pan; cover and set aside. Add cheese to skillet; cook 5 minutes or until cheese melts, stirring constantly with a whisk. Place ½ cup rice on each of 4 plates. Top each with 2 chicken thighs and 1 cup sauce. Garnish with oregano sprigs and cranberries if desired.

Serves 4.