Roasted Chicken Thighs with Pinot noir Reduction

Roasted Chicken Thighs with Pinot noir Reduction Sauce

PAIR WITH:  Sweet Cheeks Winery Estate Pinot Noir


  • Preheat your oven to 375°F (190°C).

  • Season the chicken thighs generously with salt and black pepper.

  • Heat olive oil in an ovenproof skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken thighs and cook for an additional 2 minutes.

  • Transfer the skillet to the preheated oven and roast for about 25-30 minutes or until the chicken thighs are cooked through and have an internal temperature of 165°F (74°C).

  • Remove from the oven and let it rest for a few minutes before serving.

  • While the chicken is resting, prepare the Pinot Noir reduction sauce. In the same skillet, add the chopped shallots and garlic. Sauté for 2-3 minutes until they become translucent.

  • Pour in the Pinot Noir wine and chicken broth. Add the thyme sprigs, and let it simmer until the liquid has reduced by half, stirring occasionally. This should take about 10-15 minutes.

  • Remove the thyme sprigs, and whisk in the butter until the sauce is smooth and glossy. Season with salt and pepper to taste.

  • Plate the chicken thighs and drizzle the Pinot Noir reduction sauce over them.


Wild Mushroom Risotto 


  • 1 1/2 cups Arborio rice

  • 4 cups chicken or vegetable broth, kept warm

  • 1 cup mixed wild mushrooms (local if available), such as shiitake, oyster, or chanterelles, chopped

  • 1/2 cup dry white wine

  • 1 small onion, finely chopped (local if available)

  • 2 cloves garlic, minced (local if available)

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • 1/4 cup grated Parmesan cheese

  • Salt and black pepper, to taste

  • Fresh parsley, chopped, for garnish (local if available)


  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent, about 3-4 minutes.

  • Add the Arborio rice to the skillet and cook for an additional 2-3 minutes, stirring constantly, until the rice is lightly toasted.

  • Pour in the dry white wine and cook, stirring, until it's mostly absorbed by the rice.

  • Add the warm chicken or vegetable broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness, typically about 18-20 minutes.

  • While the risotto is cooking, in a separate pan, sauté the mixed wild mushrooms in butter until they are tender and slightly browned.

  • Once the risotto is ready, stir in the sautéed wild mushrooms and grated Parmesan cheese, and season with salt and black pepper. Cook for an additional 2-3 minutes until the mushrooms are heated through and the risotto is creamy.

  • Garnish with chopped fresh parsley before serving.


Pinot Noir pairs exceptionally well with this recipe for Chicken Thighs with Pinot Noir Reduction Sauce and Wild Mushroom Risotto for several reasons:

  • Flavor Profile Harmony: Pinot Noir is known for its elegant and versatile flavor profile, which includes red berry notes (such as cherries and raspberries) and subtle earthiness. These flavors complement the savory and slightly sweet notes of the roasted chicken thighs and the umami-rich wild mushroom risotto. The wine's fruitiness harmonizes with the chicken's juicy meat and the earthy mushrooms, creating a balanced and satisfying taste experience.

  • Acidity and Structure: Pinot Noir has a good level of acidity, which helps cut through the richness of the chicken and the creaminess of the risotto. It cleanses the palate between bites, making each subsequent bite as enjoyable as the first.

  • Versatility: Pinot Noir is known for its adaptability to a wide range of dishes. Its moderate body and relatively low tannins make it a suitable companion for chicken, especially when prepared with flavorful sauces and accompaniments like the Pinot Noir reduction sauce and wild mushroom risotto in this recipe.

  • Regional Synergy: If you're using Pinot Noir wine from the same region where the chicken, mushrooms, and other ingredients were sourced, it enhances the overall harmony and terroir connection between the dish and the wine. In this case, the recipe's inclusion of Pinot Noir in the sauce and as a wine pairing creates a delightful synergy.