Crispy Chicken Thighs with Mushrooms, Leeks & Thyme in a Dijon-Pinot Pan Sauce

There's something especially comforting about a skillet of golden, crispy chicken surrounded by earthy mushrooms, tender leeks and fragrant thyme, particularly as the evenings turn cooler. In this wine-country-inspired recipe, Certified Sommelier Rachel Thralls brings those flavors together with a rich Dijon-Pinot Noir pan sauce featuring our brand new 2024 Dutton Ranch-Bodega Vineyard Pinot Noir. The wine's bright strawberry and cranberry notes, savory woodland character and vibrant coastal freshness complement the richness of the chicken while bringing beautiful depth to the sauce. Served over creamy polenta or buttery mashed potatoes, it's an elegant yet approachable meal that celebrates the flavors of the season and offers a delicious introduction to one of Dutton-Goldfield's most exciting new coastal vineyard sites.

Serves: 2-4

Ingredients:

6 bone-in, skin-on chicken thighs

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon olive oil

10-12 ounces mixed mushrooms, such as cremini, shiitake, oyster and maitake, cut into thick slices

1 large leek, white and light green parts only, halved, thoroughly rinsed and thinly sliced

1 large shallot, finely chopped

2 garlic cloves, minced

1½ teaspoons fresh thyme leaves, plus additional sprigs for serving

1 tablespoon unsalted butter

Dijon-Pinot Noir Sauce Ingredients:

½ cup Dutton-Goldfield Dutton Ranch Bodega Vineyard Pinot Noir

¾ cup low-sodium chicken stock

1 tablespoon Dijon mustard

1 teaspoon balsamic vinegar

1 tablespoon cold unsalted butter

Kosher salt and freshly ground black pepper, to taste

Directions:

1. Preheat the oven to 400°F. Pat the chicken thighs very dry with paper towels and season both sides with salt and pepper.

2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook, without moving them, for 7–9 minutes, until the skin is deeply golden and crisp. Flip and cook for another 2 minutes. Transfer the chicken to a plate.

3. Pour off all but about 1 tablespoon of the rendered chicken fat. Add the mushrooms to the skillet and cook over medium-high heat. If your skillet is crowded, cook them in two batches so they brown rather than steam. Cook for 5-6 minutes, stirring only occasionally, until golden brown with slightly crisp edges. Transfer the mushrooms to a plate.

4. Reduce the heat to medium. Add the leek and shallot to the skillet and cook for 3–4 minutes, until softened. Add the garlic, thyme and 1 tablespoon butter. Cook for about 30 seconds, until fragrant. Return the browned mushrooms to the skillet and season lightly with salt and pepper.

5. Pour in the Pinot Noir, scraping up the browned bits from the bottom of the skillet. Simmer for 2–3 minutes, until the wine has reduced by roughly half. Add the chicken stock and Dijon mustard and whisk to combine. Stir in the balsamic vinegar and bring to a gentle simmer.

6. Nestle the chicken thighs into the mushrooms and leeks, skin-side up, making sure the crispy skin remains above the liquid. Transfer the skillet to the oven and roast for 20-25 minutes, until the chicken is cooked through. Chicken thighs are especially tender when they reach around 175°F internally. Transfer the chicken to a serving platter.

7. Return the skillet to medium heat. If necessary, simmer the mushroom-leek sauce for another 2–3 minutes until slightly reduced. Remove from the heat and swirl in 1 tablespoon cold butter. Taste and adjust with salt and freshly ground black pepper.

8. Spoon the wild mushrooms, leeks and Dijon-Pinot sauce around the crispy chicken thighs. Garnish with fresh thyme.

9. Serve over creamy polenta, roasted baby potatoes or mashed Yukon Gold potatoes.

Wine Pairing: 2024 Dutton-Goldfield Bodega Vineyard Pinot Noir

The wild mushrooms, leeks and thyme echo the wine's savory woodland earth and tea-leaf character, while the richness of the crispy chicken is balanced by its vibrant acidity. A touch of Dijon and balsamic brightens the Pinot Noir pan sauce and complements the wine's fresh strawberry and cranberry notes, while its silky tannins carry through the dish's lingering savory flavors.

Recipe Prepared by: Rachel Thralls, Certified Sommelier