[/vc_column_text][vc_empty_space height=”33px”][vc_column_text]Next time you’re at the winery, come and find me. I love talking about how you can pair the perfect Fielding wine with your meals. I like to pair this dish with our Chardonnay.
Cheers and Enjoy,
Season the chicken with salt and pepper, and in a hot skillet add the 4 tbsp of vegetable oil and brown the chicken leg quarters. After browning, set aside the legs, drain the excess fat from the pan.
In the same pan, with a medium high heat, add 2 tbsp of butter. When melted add the tiny strips of bacon (lardons). Just before they go completely crispy, add the mushrooms. Sauté until they aren’t quite so opaque. Add a pinch of salt and pepper.
Add the shallots and sauté until they become translucent, and then add the garlic, the carrots, and three sprigs of the tarragon.
When the moisture from the mushrooms is almost evaporated, add the chardonnay to rehydrate them.
Add the chicken thighs to this medley. When the chardonnay is reduced by half add the chicken stock. Lower the heat to medium low and cover the skillet with a tight fitting lid. Let simmer for 30 minutes.
Squeeze in the juice of half the orange, and stir in the remaining butter. Simmer for a few minutes.
At service time, zest the 1/2 of the orange and garnish with the tarragon leaves.[/vc_column_text][/vc_column][/vc_row]
March 19, 2013