Herb-Stuffed Chicken with Balsamic Jus
The tangy balsamic jus is a lovely accent for the pan-roasted chicken, particularly next to the layered sweetness of the Three-Onion Ragout. Chef Sascha Lyon prepares the dish with chicken pieces, so you don't have to do any carving at the table. Amazing Chicken Recipes
The recipe can be prepared through Step 3 and refrigerated overnight.
Red Burgundies, such as the Domaine Daniel Rion Côte de Nuits-Villages and the Domaine Michel Gros Hautes-Côtes de Nuits, are light enough to pair beautifully with chicken but strong enough to stand up to the balsamic jus. And since they can be enjoyed fairly young, they're less expensive than Bordeaux, which have to age.