Given the modest sweetness of this dish, it works well with Bethel Heights’ Chardonnay. The acid of Oregon Chardonnay makes it a particularly good food wine, more like a Burgundy in this regard.
- 6 – 8 thighs, two per person. I prefer skinless, but with the bone in
- 1/2 cup roasted hazelnuts (filberts) if available, or almonds
- 2 medium onions, cut in wedges
- 1 cup small mushrooms, whole, or larger ones halved
- 1/2 cup teriyaki sauce, preferably honey mustard. I add a tablespoon of honey, and a teaspoon of dijon mustard if I don’t have the preferred sauce.
- 1/3 cup white wine
- 3 T good quality peanut butter
Mix marinade ingredients. The sauce should be thick enough that it will coat chicken. If too thin, increase peanut butter. At least two hours ahead, place skinned chicken in marinade. Can be done overnight, covered, and refrigerated.
Add mushrooms and onions to marinade last hour.
Roast hazelnuts in 325 oven for 20 minutes. Rub off skins in dish towel. Roughly chop nuts.
Place chicken, marinade, onions, and mushrooms in baking dish. Sprinkle nuts over top. Bake 50 minutes at 350 degrees, uncovered.
Serve with rice