Joel made this flavorful chicken dish for Chef Barry Finbar Bartholomew using Robert Mondavi Chardonnay !


bone -in chicken pieces, (rinsed seasoned with salt, pepper, green seasoning, pepper sauce )

2 tbsp vegetable oil

1 onion  chopped

1  large sweet pepper, seeded and chopped

3 – 4 garlic cloves thinly sliced

2 cups fresh white button or cremini mushrooms, chopped

1 tsp all purpose seasoning

2/3 bottle Robert Mondavi Chardonnay or Sauvignon Blanc

1 cup heavy cream

Salt & pepper to taste

Chopped chives to garnish


  1. Heat oil in a large sauté pan over high heat.
  2. Add the chicken pieces, in two batches and sear the pieces on both sides until browned. Remove and set aside. Reduce the heat to medium high.
  3. Add a touch more oil if necessary, along with the butter and melt.
  4. Add the chopped onion and cook for 1 – 2 minutes. Add the mushrooms and peppers and cook for a few minutes until the mushrooms begin to brown. Add the garlic, all-purpose seasoning and cook for 1 minute longer.
  5. Add the Robert Mondavi wine and let cook for 1 – 2 minutes.
  6. Add the chicken back to the pan. Let cook for 20 – 25 minutes until the chicken is cooked through.
  7. Add the cream and mix into the chicken. Reduce the heat and let simmer for a few more minutes until the sauce is slightly thickened. Taste and adjust seasoning if necessary.
    Sprinkle with chopped chives before serving.

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