Chicken W/ Chardonnay, Mushrooms, Capers & Saffron

Here’s another one of my cooking with wine experimentations in the kitchen. I’ve cooked chicken with Yellow Tail Shiraz, made lamb neck stew with red wine, chicken in red wine and red skinned potatoes, and mussels in Sauvignon Blanc. This time around I’ve combined chicken with the Little Penguin Chardonnay along with mushrooms, saffron, and capers.

INGREDIENTS:
6-8 pieces of chicken (legs, thighs)
1 medium onion, sliced
4-5 button mushroom, sliced slightly thick
2 cloves of garlic, chopped finely
a small handful of capers
a pinch of saffron
juice of a lemon wedge
1 1/2 cup of water
1/2 cup of the Little Penguin Chardonnay
salt and pepper to taste
oil for browning the chicken

Heat up oil in a non-stick skillet. Brown the chicken pieces on both sides. About 2-3 minutes each side. Transfer the chicken onto a platter then set aside.

Cook the garlic and onions.

Add the water, then wine. As you can see, I just kinda poured slowly. I eyeballed the 1/2 cup amount. Use a measuring cup if you prefer. I also squeezed the juice of a lemon wedge.

Add the pinch of saffron. I love this stuff. It adds a little bit sweetness into any dish, plus color of course. Stir everything and cook for 2 minutes or so.

Put the chicken pieces back into the skillet. Stir a bit, then cover. Simmer in medium heat to cook the chicken. Stir occasionally.

Add capers after simmering for a while. The sauce should be slightly reduced at this point.

That’s how thick you should slice the mushrooms. Well, you could slice thinner but I think the mushrooms will hold better if they’re thicker than usual.

Add the mushrooms into the skillet. Stir gently to coat with sauce and be incorporated into the dish. Cook for a bit, less than 5 minutes.

Serve with your preferred sides. In our family, there’s always the starch and veggies. In this meal, there’s actually 2 kids of veggies. The corn and the mushrooms from the chicken dish itself. The sauce turned out really good. I even thought of dinner rolls to soak ‘em up nicely, hehe.