2 lb. chicken thighs and drumsticks
3 T. butter
2 T. olive oil
salt and pepper to taste
½ C. flour
â…“ C. shallots, diced
1.5 C. Prosecco (or any champagne)
1.5 C. chicken stock
1 T. fresh oregano, chopped (see notes)
1 tsp Herbs de Provence
½ C. heavy cream
salt and pepper to taste

Preheat oven to 350º. In a Dutch oven, heat butter and oil over medium heat. Season chicken with salt and pepper. Lightly dredge in flour. Place in skillet and let the chicken cook for ten minutes undisturbed. This is what creates that wonderful crispy skin. After ten minutes, turn the pieces and cook an additional ten minutes. Remove chicken and place on a plate. Set aside. Add shallots to the pan. Sauté until translucent, 4-5 minutes. Add Prosecco, stock and herbs. Using a wooden spoon, loosen the crusty browned chicken bits from the bottom of the pan. This is the good stuff and it will add so much flavor to the final dish. Simmer for ten minutes. Add chicken pieces back to pan, cover and place in the oven for thirty minutes. At that point, remove chicken from pan and pour in the cream. Season with salt and pepper to taste. Give it a good stir and add chicken pieces back in. Serve immediately. Notes: Herbs de Provence already has oregano in the mix, but the addition of fresh adds a different flavor. You could skip fresh oregano and replace with fresh parsley, but I do like the way the fresh oregano plays with the Prosecco in this dish.