Sherry Chardonnay Chicken with Shiitake Mushrooms
Makes 6 servings
Dried shiitake mushrooms add an extra boost of flavor that makes a beautiful pairing with a rich white wine like Charles Krug Winery Napa Valley Chardonnay (or even a light red). Says Patty Grantham at Charles Krug Winery: “This is a favorite of Peter Mondavi Jr., and me!”
1 cup (or more) dried shiitake mushroom pieces
1 cup Charles Krug Winery Napa Valley Chardonnay
1/2 cup dry sherry
1/4 cup soy sauce
4 smashed garlic cloves
1 Tbsp minced gingerroot, or 1/4 tsp dried ground ginger (optional, but adds a nice zip)
1 Tbsp sugar
1 tsp salt
1 whole chicken, or chicken legs and thighs
Place dried shiitakes in a small bowl and cover with 1/2 cup of very hot water; let stand until softened, stirring occasionally. Lift out the mushrooms and set aside. Refrigerate the mushroom soaking liquid for the sauce.
Combine the remaining ingredients and the soaked mushrooms and pour over the chicken, turning to coat all sides. Marinate 6-8 hours or as long as overnight.
Preheat oven to 400 degrees. Reserving the chicken marinade to use for basting, lift out the chicken and mushrooms and drain well. Place the chicken in a baking dish and roast, 1 hour for a whole chicken, 40 minutes for cut-up pieces. Brush chicken with 1/3 of the marinade every 15 minutes, adding the mushrooms to the pan after the second basting.
When chicken is done, add the reserved shiitake soaking liquid to the pan and stir to loosen browned bits and serve the simple sauce alongside the chicken.
For more info, visit website: http://www.charleskrug.com/