Featured Wine

Chicken Thighs in a Mushroom Sauce (w/ 2 sides)

6 skin on, bone in chicken thighs

8 oz mushrooms, sliced

2 tbs butter

2 garlic cloves, minced

2 sprigs thyme, leaves taken off stem

1/2 dry white wine (such as Hunter's Moon!)

1 tbs Dijon mustard

1 cup chicken broth

Salt and Pepper to taste

Garlic powder

Salt skin side of chicken and let rest for 15-20 minutes. Dab dry, then sprinkle with pepper and garlic powder. I seasoned fairly heavy, but that's how my family prefers it.

Place chicken, skin side down, in cold cast iron pan. Don't worry about putting oil in, the fat from the skin will do the work. Turn heat to medium and let chicken cook for 20 minutes, or until the skin is crispy and lets go of the bottom of the pan easily.

Preheat oven to 400 degrees.

Flip and cook the other side of the chicken for another 5-10 minutes, depending on size of the thighs.

Remove the thighs and let drain on a paper towel.

Add butter to hot pan and add mushrooms. Once the mushrooms start to soften, add minced garlic. Once the garlic gets fragrant, add the thyme leaves and cook one more minute.

Carefully pour in the 1/2 cup of dry wine and use a wooden spoon to scrape up all the goodness from the bottom of the pan. Let it simmer for a minute or so, then add in the chicken broth and mustard. Let it boil and reduce by about half.

Add chicken thighs back in, skin side up and put in the oven to bake for another 15 minutes or until the chicken is cooked through.

If you want a thicker sauce, take the chicken out, add a teaspoon of cornstarch to 2 tbs of water and mix it in to the sauce while the pan is on a burner set to medium.

Parsley Potatoes

6 large poratoes, peeled and cut into chunks

3 tbs butter

4 tbs chopped parsley

2 tbs diced garlic (optional)

Salt

Boil potatoes (with garlic if using) in salted water until nearly soft. Drain, add butter and parsley. Mix and serve.

Garlic Green Beans

1 lb green beans

2 tbs garlic, chopped

1 tb butter

1/4 cup chicken broth

Heat skillet and add butter. Trim both ends of the green beans, rice and add to pan. Saute for about 5 minutes, add garlic. Cook until fragrant, add chicken broth and cover green beans with a lid until they reach the desired tenderness. Take the lid off the last 2 minutes to evaporate extra liquid and give the green beans more color.