Chicken Fricasse paired with Coteaux du Giennois Rouge:

Ingredients:

4 boneless, skinless chicken breasts, about 2 pounds
Salt & Pepper
1 Tbsp unsalted butter
1 Tbsp olive oil
1 pound baby bella mushrooms, sliced ¼ inch thick
1 medium yellow onion, finely chopped
¼ cup white wine (I used Pinot Grigio)
1 Tbsp flour
2-3 medium garlic cloves, minced
1 ½ cups chicken broth
1/3 cup sour cream
1 large egg yolk
2 tsp lemon juice
2 tsp fresh tarragon, minced
½ tsp nutmeg

Instructions:
Step 1: Pat the chicken dry and season with salt and pepper

Step 2: Heat the butter and oil in a skillet over medium-high heat until the butter is melted. Place the chicken in the skillet and cook until brown, about 4 minutes. Flip the chicken and cook until browned on the second side, about 4 minutes longer. Transfer the chicken to a plate

Step 3: Add the mushrooms, onions and wine to the now empty skillet and cook, stirring occasionally, until the liquid has evaporated and the mushrooms are browned, 8-10 minutes. Add the flour and garlic, stirring constantly for 1 minute. Add the broth and bring to a boil, scraping up any brown bits from the bottom of the pan. Add the chicken and any accumulated juices to the skillet. Reduce the heat to medium-low, cover and simmer until the chicken registers 160-165 on an instant-read thermometer, 5-10 minutes

Step 4: Transfer the chicken to a clean plate and tent loosely with foil. Whisk the sour cream and egg yolk together in a bowl. Whisking constantly, slowly stir ½ cup of the hot sauce from the skillet into the sour cream mixture to temper. Stirring constantly, slowly pour the sour cream mixture into the simmering sauce. Stir in the lemon juice, tarragon and nutmeg and return to a simmer. Season with salt and pepper, Spoon the sauce over the chicken and enjoy!

*Paired with Mary Taylor Coteaux du Giennois Rouge:
*Adapted from America’s Test Kitchen

Herb Roasted Potatoes
Ingredients:

· 1 ½ pounds baby yellow potatoes, halved or quartered depending on size
· 3 medium garlic cloves, minced
· 1 tsp fresh tarragon, minced
· 2 tsp chives
· Olive oil
· Salt and pepper

Instructions:
Step 1: Heat oven to 450 degrees

Step 2: Place potatoes and herbs into a large Ziploc bag, season with salt and pepper. Add olive oil to coat, seal and shake to coat

Step 3: Cover a cookie sheet with foil and lightly spray with cooking spray. Spread potatoes on the cookie sheet and cook until roasted, 20-25 minutes

Chicken Fricasse paired with Coteaux du Giennois Rouge:

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