Name: Crispy Herb Chicken Thighs with Mushrooms & Roasted Broccolini (Syrah Pairing)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skin-on chicken thighs; 2 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 tsp smoked paprika; 1/2 tsp dried thyme; 1/2 tsp dried rosemary; 1 large shallot, thinly sliced; 3 cloves garlic, minced; 1 cup cremini mushrooms, sliced; 2/3 cup low-sodium chicken broth; 1 tbsp balsamic vinegar; 1 tbsp unsalted butter; 2 tbsp fresh parsley, chopped; 1 bunch broccolini, trimmed; 1 tbsp olive oil (for broccolini); 1/4 tsp sea salt (for broccolini)

Crispy Herb Chicken Thighs with Mushrooms & Roasted Broccolini (Syrah Pairing)

miradugm

This recipe is designed to pair beautifully with a Sonoma Coast Syrah, drawing out the wine’s peppery, berry-rich notes with a pan-seared chicken thigh dish layered with umami and herbal flavors. The crispy skin and juicy meat are complemented by earthy mushrooms, aromatic herbs, and a shallot-garlic pan sauce brightened with balsamic. Roasted broccolini adds crunch and color, making this a visually stunning and deeply satisfying dinner. Each bite is crafted to highlight the Syrah’s structure and depth, creating a restaurant-worthy meal perfect for a cozy night in or a special occasion.

Ingredients

Instructions

Preheat oven to 425°F (220°C).
Pat chicken thighs dry and season both sides with salt, pepper, smoked paprika, thyme, and rosemary.
Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-6 minutes until golden and crispy. Flip and cook 2 more minutes. Remove chicken and set aside.
Pour off excess fat, leaving 1 tbsp in the skillet. Add shallot and cook 1 minute, then add garlic and mushrooms. Sauté until mushrooms are golden, about 4 minutes.
Deglaze pan with chicken broth and balsamic vinegar, scraping up browned bits. Return chicken to skillet, skin-side up. Transfer to oven and roast for 12-15 minutes, until chicken is cooked through (165°F internal temp).
Meanwhile, toss broccolini with 1 tbsp olive oil and sea salt. Spread on a sheet pan and roast in oven for 10-12 minutes, until crisp-tender and slightly charred.
Remove skillet from oven. Transfer chicken to a plate. Swirl butter into pan sauce and simmer 1 minute to thicken. Spoon sauce and mushrooms over chicken. Sprinkle with parsley.
Serve chicken and sauce alongside roasted broccolini. Enjoy with a glass of Syrah!