When pairing Chardonnay with chicken, the basic principle is to not overpower the meat. Chardonnay is a classic match when chicken is roasted with herbs, as well garlic, lemon and butter. Our Wine of the Month this May, 2018 Chardonnay, carries a little more weight, with a touch of oak and a riper fruit profile, a great match for this flavorful cast iron skillet recipe. ~ Nancy Mueller

8 chicken thighs

Kosher salt and ground black pepper

2 tablespoons olive oil

1 red onion, chopped

6 cloves garlic, chopped

2 medium leeks, sliced into rounds

One 14-ounce can whole artichoke hearts in water, drained, or 14-ounce box, thawed

5 tablespoons fresh oregano leaves

3 tablespoons unsalted butter

1 cup Charles R Chardonnay

1 1/4 cups chicken broth

1 lemon, sliced into rounds

Preheat the oven to 350 degrees.

Sprinkle the chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Working in batches if necessary, brown the chicken on both sides, skin-side down first, until golden and crisp, about 5 minutes per side. Remove from the pan and set aside.

Reduce the heat to medium and stir in the onion, garlic, leeks, artichoke hearts and 3 tablespoons of the oregano; cook until softened, 5 minutes. Add the Chardonnay and deglaze the pan, simmering until reduced by half. Add the chicken broth and butter to the pan, and the browned chicken, skin-side up. Top with the lemon slices and transfer the pan to the oven. Bake until chicken is cooked through, 40 to 45 minutes. Garnish with the remaining 2 tablespoons oregano.

Be sure to pick up a bottle of Charles R Vineyards 2018 Chardonnay to cook and drink with this recipe! Click here to buy online.