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Lemon and Pistachio Chicken
The Washington Post Wine Club Lemon and Pistachio Chicken

Lemon and Pistachio Chicken

Type
Poultry
Category
Fast
For this recipe, use moderately sized chicken breasts; large ones won't cook through in time. Serve with new potatoes.
Wine Pairing
Wine Pairing
Ingredients:
2 shallots (about 3 ounces total)
2 cloves garlic
Leaves from 2 stems thyme
5 1/2 tablespoons unsalted butter
2 lemons
1 cup shelled, roasted, unsalted pistachios
1 slice rustic country bread
Handful flat-leaf parsley leaves
2 tablespoons extra-virgin olive oil, plus more as needed
Pinch sugar, preferably superfine
Kosher salt
Freshly ground black pepper
6 bone-in, skin-on chicken breasts (about 3 pounds total)
2 tablespoons white balsamic vinegar
1 1/4 cups no-salt-added chicken broth
Directions:
Preheat the oven to 400 degrees. Have at hand a large roasting pan that can handle direct stove-top heat.

Mince the shallot and garlic.

Combine the shallot, garlic, half of the thyme and 3 1/2 tablespoons of butter in a medium nonstick skillet. Cook on medium-low heat for 5 minutes, stirring occasionally, until the shallot and garlic have softened a bit.

Meanwhile, grate the zest of the lemons directly into a mixing bowl, then squeeze the juice into the bowl. Pulse the pistachios, bread (tearing it into pieces as you work) and parsley in a food processor, or coarsely chop them all together.

Transfer the pistachio mixture to the bowl with the lemon zest and juice, along with the 2 tablespoons of oil, the sugar, a good pinch each of salt and pepper, and the shallot-garlic mixture. Stir to form a coarse paste; it should be fairly stiff, but if it seems too dry, add a bit more oil.

Place the point of a chef’s knife into the thicker side of a chicken breast; cut along the length (not all the way through to the bone) to create a cavity for the filling. Repeat with the other pieces of chicken. Fill each cavity with the pistachio-lemon mixture, squeezing the flesh together to keep the filling from falling out.

Arrange the stuffed chicken breasts in a single layer in the roasting pan; drizzle them with oil and season lightly with salt and pepper. (If there is leftover stuffing, mound it beneath a few of the chicken breasts.) Roast for 20 to 25 minutes, turning the pan from front to back halfway through.

Transfer the breasts to a platter; pour off the fat from the roasting pan, then place the pan over medium heat. Pour in the vinegar and broth; once the mixture starts to bubble, stir in the remaining thyme and butter; cook for a few minutes or just until slightly thickened.

Pour over the chicken; serve right away, including any stuffing mixture that baked in the pan.

Adapted from Diana Henry’s “A Bird in the Hand: Chicken Recipes for Every Day and Every Mood” (Mitchell Beazley, 2015). Tested by Bonnie S. Benwick.

©2016 The Washington Post and ©2016 Global Wine Company, Inc, San Rafael, CA. The Washington Post, where local law allows, has chosen Global Wine Company and its panel of experts to select the wines and operate the clubs on our behalf. In other jurisdictions, premium local retailers have been selected to provide such services.The Washington Post Wine Club is operated independently of The Washington Post’s newsroom. State laws prohibits the offer of free goods in conjunction with the sale of alcoholic beverages. The cost of all items in an offer is included in the advertised price. All wine sales are made by a licensed retailer in compliance with state laws and the licensed retailer assures all involved that it fully complies with all states’ laws applicable to it. Global Wine Co Logo All credit card payments will be facilitated by Global Wine Company, Inc., located at 1401 Los Gamos Dr. #230, San Rafael, CA 94903. Due to state laws, wine can be purchased only by adults 21 years and older. See shipping policy for states served.