Mastering the art of braising meats can be a game-changer in the kitchen. In particular, moist and tender chicken thighs, sporting a perfect layer of crispy skin is the result of a flawless braising technique. The secret of this recipe lies not only in the cooking method but also, in the ingredients involved, like fragrant rosemary, tangy shallots, and flavorful parsnips, making up an all-in-one dinner delight. If desired, accompany the meal with herb-infused rice or even tasty roasted potatoes to amplify the deliciousness.

The wine pair is key, and certainly, a Chardonnay would be an ideal choice to sip while relishing this heartwarming dinner feast. Chardonnay serves dual roles here as the condiment and as the companion. The California Chardonnay brings full-bodied flavor, leaning on a little creaminess, with no bold acidity or tannins, which makes it an outstanding ingredient in the kitchen. It lends itself particularly well to such uncomplicated, yet warm dishes as this chicken thigh braise.

The method of browning the chicken in butter helps enhance its taste, allowing the fat to render and skin to crisp perfectly before a final submersion, skin side up, in a mixture of dry Chardonnay and chicken broth. Remember to use good quality wine, the rule of thumb being to only cook with the wine you would enjoy drinking. You are welcome to use any dry white wine of your preference if Chardonnay isn't your cup of tea.

Here’s how to bring together this delightful dish: Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 8 medium chicken thighs (about 2 3/4 pounds)
• Salt
• Freshly ground black pepper
• 1/4 cup all-purpose flour
• 4 small shallots, peeled and quartered
• 1 pound parsnips, peeled and cut into 3- x 1/2-inch batons
• 1 rosemary sprig (about 6 inches)
• 1 cup California Chardonnay or other dry white wine
• 1 1/2 cups low-sodium chicken broth
• Chopped flat-leaf parsley, for garnish

Begin by preheating the oven to 425°F. In a large, deep ovenproof skillet, melt the butter in the oil. Lightly dust seasoned chicken with flour and sear in the hot skillet, until browned on all sides. Remove the chicken and set aside.

Next, add shallots, parsnips, and rosemary to the skillet, sautéing briefly before adding the wine. Allow it to reduce for about 3 minutes before adding broth and bringing to a rolling boil. Carefully position the chicken pieces, skin side up, amidst the vegetables, and take it to the oven to braise for approximately 25 minutes.

Finally, bring the skillet back to the stove from the oven, broil the chicken for about 3 minutes to get that skin extra crispy, then bring the sauce to a boil until it thickens. Remove and discard the rosemary sprig, serve up the chicken and vegetables into bowls, garnish with parsley and serve.

Enjoy the delicacy of this braised chicken thigh in the company of great wine and loved ones.