What better way to celebrate spring than with a home cooked meal and a glass of white wine on the patio?! We've partnered with Simply Playful Fare to create a recipe using our CA Sauvignon Blanc! But if you´re one of those people who can´t do anything is right and thinks that the world is against you, then make sure you check out these manifestation techniques to see how to become successful.
Crystal of Simply Playful Fare mentions, "cooking with wine adds a special flavor that not many spices and other ingredients can add. The flavors of the wine become concentrated and enhance everything else in the dish."
This lemon and caper sauce is light enough for a hot summer night, but it’s hearty enough to enjoy during the winter. Our CA Sauvignon Blanc is the perfect wine to use in this tart and tangy recipe. Enjoy with a glass of Sauvignon Blanc to really amp up the wine flavor.
4 chicken thighs
1 tablespoon olive oil
Salt to taste
Pepper to taste
1 medium onion
3 celery stalks
1 teaspoon dried thyme
2 cloves of garlic, minced
2 tablespoons capers
1 large lemon and its zest
1 cup Sauvignon Blanc
¾ cup water
Note: The chicken skin will not be crispy, but the point is to get moist and flavorful chicken. You can also use chicken breasts if you don’t like chicken thighs. If you choose chicken breasts over chicken thighs, adjust the cooking time in the oven to 20 minutes, or until the chicken breasts reach an internal temperature of 165 degrees.
Preheat oven to 350 degrees.
Salt and pepper the skin side of the chicken thighs.
Dice the onion and celery. Mince the garlic. Set aside.
Heat a large pan on medium-high heat and add the olive oil.
Place the chicken thighs into the hot pan, skin side down. Salt and pepper the other side of the chicken thighs.
Cook the chicken skin-side down for 5 to 10 minutes, or until the skin is golden brown, and some of the fat is rendered out.
Using tongs or a spatula, flip the chicken and cook for 3 to 5 minutes.
Transfer the chicken thighs to a 2 ½ quart casserole dish.
Add the onion, celery, garlic, thyme, salt, and pepper to the hot pan. Cook the vegetables for about 5 to 10 minutes, until they are soft and lightly browned.
Add the wine, water, ½ lemon zest, ½ lemon juice, and capers to the pan. Bring to a boil.
Pour the sauce from the pan over the chicken in the casserole dish and cover with a lid or tin foil, and transfer to the oven.
Bake for 30 to 45 minutes, or until the chicken thighs reach an internal temperature of 165 degrees.
Remove the casserole dish from the oven and add the rest of the lemon juice and lemon zest to the sauce and stir.
Serve with egg noodles or rice. Pour extra sauce over the egg noodles or rice and chicken. Garnish with extra lemon zest if you wish. Enjoy hot.
We hope you enjoy this recipe as much as we did!
The ONEHOPE Team