Skillet Chicken with Mushrooms and Sweet Concord Wine Glaze
הינדל מיט שוועמלעך און וויין·(hindl mit shvemelekh un vayn)
Friday Night Comfort
A heavy skillet comes out. A bottle of sweet Concord gets uncorked. The chicken cutlets hit the counter. We sear them in fat, and drown earthy mushrooms in the sickly-sweet syrup of Concord grape wine until the mushrooms collapse and the liquid reduces into a savory lacquer. It works flawlessly without a single piece of fancy equipment. Spoon the dark glaze over the meat and carry the pan straight to the table.
Ingredients
- boneless skinless chicken breasts4 med
- all-purpose flour1/2 cup
- kosher salt1 tsp
- black pepper1/2 tsp
- paprika1 tsp
- neutral oil or schmaltz4 tbsp
- yellow onion1 large
- white button or cremini mushrooms12 oz
- garlic cloves3 med
- sweet Concord grape wine3/4 cup
- low-sodium chicken broth1/2 cup
- fresh parsley2 tbsp
Method
- 01
Season and dredge the chicken.
Combine the flour, salt, pepper, and paprika in a shallow dish, then coat each chicken piece thoroughly and shake off the excess.
- 02
Sear the chicken to a deep golden brown.
Heat two tablespoons of the oil or schmaltz in a heavy skillet over medium-high, frying the chicken for four to five minutes per side until just cooked through, then remove to a plate.
- 03
Caramelize the aromatics.
Lower the heat to medium, add the remaining fat, and sauté the sliced onions for about five minutes until they turn translucent and golden.
- 04
Brown the mushrooms patiently.
Add the sliced mushrooms and let them sit undisturbed for a minute to sear, then cook them until they release their water and deeply brown, stirring in the garlic for the final minute.
- 05
Deglaze with the Concord wine.
Pour the sweet wine into the hot skillet, scraping up all the browned bits from the bottom, and let it simmer vigorously until it reduces to a dark, caramelized syrup.
- 06
Build the glaze.
Stir in the chicken broth to balance the sweetness, simmering for another three to five minutes until the sauce coats the back of a spoon.
- 07
Reunite and serve.
Nestle the rested chicken back into the skillet, spooning the rich glaze over the top to heat through before garnishing with fresh parsley.
Notes
Use schmaltz if you have it.
Swapping half the neutral oil for rendered chicken fat provides an unparalleled, authentic depth of flavor that butter or oil alone cannot match.
Do not use a dry red wine without adjusting.
If you cannot source sweet Concord wine like Manischewitz, use a dry red but add two to three tablespoons of honey or date syrup to achieve the necessary sticky caramelization.
Make it gluten-free for Passover.
Substitute potato starch for the all-purpose flour to create an incredibly delicate, crispy crust that honors dietary restrictions.