Napa Valley Chicken
- Uncork your favorite chardonnay for a chicken dinner that's a real winner!
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 4 airline skin-on chicken breasts
- Salt and pepper, to taste
- 2 Tbsp, plus 1 tsp, parsley, chopped, divided
- 3 Tbsp olive oil
- 2 Tbsp shallots, chopped
- 1 Tbsp garlic, chopped
- 3/4 cup chardonnay
- 1/2 cup chicken stock
- 1-1/2 cups seedless red grapes, sliced in half
- 1/2 cup scallions, sliced
- 1 tsp thyme leaves
- 1 Tbsp lemon zest
- 3 Tbsp butter, diced
Preheat the oven to 350°F.
Season the chicken breasts with salt, pepper, and 1 tsp parsley.
Heat a large skillet to medium high heat. When hot, add the oil to the skillet and begin cooking the chicken, skin-side down, until nicely browned and starting to crisp. Turn the chicken over, then cook the undersides until they begin to firm up. Remove the skillet from the heat.
Put the chicken on a baking sheet and bake in the oven for 12–15 minutes, until the internal temperature reaches 165°F.
When the chicken has almost finished cooking, return it to the original skillet with any drippings. Set the skillet on the stove over medium heat. Add the shallots and garlic. Stir and sauté until they just begin to get color (do not let it brown). Pour in the chardonnay and deglaze the skillet, scraping up any bits stuck to the surface.
Increase the heat to medium-high. Add the chicken stock, letting the liquid come up to a simmer. Once the liquid reduces by about one third, turnthe heat to low. Stir in the grapes, scallions, remaining 2 Tbsp parsley, thyme, and lemon zest until heated through.
Place the finished chicken on a serving platter.
With a spoon, swirl the butter into the skillet sauce until melted. Check for seasoning, then spoon the sauce over and around the chicken breasts.