Sometimes I buy white wine. I tell myself that I’m going to let it come to a suitable temperature in an appropriate glass and then I’m going to drink it like a refined grown up. The thing is, I don’t really like drinking white wine…..I like drinking bold, earthy, fruity red wine! Luckily many a delicious recipe include white wine so when I have forlorn bottle in my fridge that I know is not going to end up in my glass I have to get creative because I hate waste.
I whipped up this recipe last weekend from the things I had leftover in my fridge. I tossed the chicken in the marinade before I left the house for a few hours and figured I’d think of something while I was out. By the time I got home I was absolutely starving so this recipe was birthed out of me frantically dumping things into a skillet as a bed for my marinaded chicken. I loved how this dished turned out so much that I picked up more stuff to make it again tomorrow. It is hearty and comforting and actually might be kind of perfect for a V-day dinner! Enjoy!
White Wine Chicken Thighs
Serves 4 / Paleo, Low carb
Ingredients
- 1lb organic chicken thighs
- 2 TBSP whole grain mustard
- 3 cloves crushed garlic
- Juice of 1 meyer lemon
- 1 TBSP olive oil
- 1 ½ TBSP pure maple syrup
- ½ lb nitrate free bacon chopped
- 1 TBSP butter
- ½ cup Pinot Gris
- 1 TBSP chopped fresh rosemary
- 1TBSP dried minced dried onion
- 10 oz sliced crimini mushrooms
- 6 oz fresh baby spinach
- 2 jarred roasted red peppers sliced
- Salt and pepper
Directions
In a re-sealable bag put chicken thighs, mustard, 2 cloves garlic, lemon juice, olive oil, maple syrup and a generous pinch of salt and pepper. Set aside to marinade. In the meantime cook up the chopped bacon in a large skillet till browned then remove with a slotted spoon and put on paper towel lined plate to drain. In the bacon drippings, brown the chicken thighs for 3 minutes on each side and remove from pan. Once the chicken is browned add in the leftover marinade and simmer the thighs for another 3 minutes. Next add in the butter, wine, rosemary, dried onion, 1 clove of garlic, mushrooms, more salt and pepper & let simmer for another few minutes until the mushrooms are soft. Last, add the spinach & red peppers on top of the chicken mixture, cover and let steam for about 5 minutes until the spinach is wilted. Toss everything together, add more salt and pepper to taste and serve!!
thesingingcookblog 