2 cups cooked wild rice
4 tablespoons olive oil, divided
4 chicken breasts, skin on, wing bone in
Salt and pepper
1 ½ tablespoons butter, divided
1 cup sliced cremini mushrooms
1 cup diced and cooked butternut squash
½ cup Albariño
1 tablespoon minced garlic (about 9 cloves)
3 leaves fresh sage
1 cup dark chicken stock
2 tablespoons chopped parsley
4 thin slices of Serrano ham
- Preheat oven to 400 degrees
- In a small saucepot heat wild rice. Set aside and cover.
- Heat a large oven-proof sauté pan over medium-high heat. When hot add 2 tablespoons of olive oil.
- Season chicken with salt and pepper. Add to pan, skin side down.
- Sear chicken for 3 minutes per side, allowing skin to brown, then transfer chicken to oven and cook for 8−10 minutes (when done, remove and transfer to plate to rest).
- While chicken is cooking, heat 2 small sauté pans over medium heat. Add 1 tablespoon olive oil and ½ tablespoon butter to both.
- Cook mushrooms in one pan and warm up squash in the other. Season both to taste.
- Pour any leftover oil out of the chicken pan and deglaze with wine over medium heat.
- When wine is reduced by ¾, add garlic, sage, and stock. Reduce by ½, then whisk in remaining ½ tablespoon of butter. Adjust seasoning and add parsley.
- To finish, mix squash into wild rice and place 1 spoonful in the center of 4 plates, place mushrooms around the rice, and top with chicken breast. Remove sage from sauce and spoon over chicken. Arrange ham on top and serve immediately.
Recipe ByJD Duncan, owner and beverage director of Bonterra, Charlotte