from The Sipster’s Pocket Guide to BC Wines
A savoury chicken dish that is simple and adapted from an old recipe from James Barber, aka the Urban Peasant.
Ingredients
3 tbsp vegetable oil
1 large onion
3 or more cloves of garlic
dried tarragon
4 chicken thighs (bone in works best)
2 oz rye whisky
Salt and pepper to taste
Directions
Heat large fry pan to medium high. Chop garlic finely and the onion into half rings. Add onions to the pan when it is hot and stir to cover in oil. After a minute, add the garlic.
Move the garlic and onions to the side and place chicken thighs, skin down, for 2 to 3 minutes and then flip for another 3 minutes.
Reduce heat to medium low. Sprinkle tarragon over chicken, salt, and pepper if desired, and then pour in the rye whisky. Cover immediately and cook for 15-20 minutes until the chicken is cooked. If the whisky evaporates, just add a little more. If there is a lot of liquid, leave cover off for a few minutes to reduce.
Remove chicken from the pan and plate them. Deglaze the pan with more whisky and place some of the onions over each chicken thigh.
Serve with jasmine rice or lightly herbed pasta and a green veggie or simple salad.
Pairing: This recipe has enough savoury flavour to make it possible to go crazy with wine pairings! It will work great with all but the most powerful reds or lightest whites. I suggest trying it with the JoiRyde Rosé, Upper Bench Riesling, or Alderlea Vineyards Pinot Noir.
Nada’s Tips & Tricks: The whisky is the key ingredient to elevate a chicken dish. The alcohol is cooked out so you can serve it to everyone around the table. I added Italian seasoning to the chicken while leaving the tarragon sprigs in the sauce. And, added mushrooms to the onions. Since I’m a Riesling fanatic, I paired it with the Upper Bench…a great summer treat!
Contents and images used with permission by author Luke Whittall. https://sipsterswinepodcast.ca/
