Chardonel-Braised Chicken Thighs with Olives, Garlic and Mushrooms

Watch Feast TV host Cat Neville make this recipe from start to finish in our Crushed episode. Produce and dairy provided by Ole Tyme Produce, wine provided by Missouri Wines with additional sponsorship provided by Kaldi's Coffee Roasting Co. and The Raphael Hotel. Thank you to our sponsors, who make the show possible.

Chardonel-Braised Chicken Thighs with Olives, Garlic and Mushrooms

Recipe by Catherine Neville

  • 6 bone-in chicken thighs
  • salt and freshly ground black pepper
  • olive oil
  • 1 yellow onion, roughly chopped
  • 4 cloves garlic, crushed
  • ½ lb mushrooms, chopped (such as button, crimini or oyster)
  • ½ to 1 cup Chardonel (or another dry white wine)
  • 1 cup chicken stock
  • zest of 1 lemon, peeled into strips
  • 1 cup halved green olives (such as Cerignola)
  • good bread or polenta

| Preparation | Preheat oven to 350°F.

Heat a heavy Dutch oven over medium-high heat. Generously salt and pepper chicken thighs that have been patted dry. Pour a swirl of olive oil into hot pan, add chicken thighs, skin down. Allow to brown and caramelize until skin is crispy, about 8 minutes. Flip chicken and brown on the other side. Remove to a plate.

Turn heat to medium and add chopped onion to pan, sauteing and scraping up fond. When onion is soft, add in garlic and stir until fragrant, then add in mushrooms. Season with salt and pepper and saute mushrooms until nicely browned. Deglaze pan with Chardonel, scraping up brown bits. Add in chicken stock and allow to simmer for a bit to reduce. Stir in lemon zest and then add thighs back to pan, skin side up. Add olives to pan. Check liquid level and add more wine if necessary to bring liquid up to ½-inch depth on the chicken. Braise thighs in the oven for 30 to 45 minutes, until chicken is tender and cooked through. Serve thighs with polenta or good crusty bread and butter.