This dish is undoubtedly hearty and rich. The richness of Chardonnay has enough breadth to stand up to it. A balanced Chardonnay has enough acidity to cut through it and maintain the enjoyment as you work through your serving. Our Chardonnay has a kiss of oak, which creates its own savory profile to play off of both the chicken and the sage biscuit.
Courtesy of the SF Junior League Cookbook
In a Dutch oven over medium‐high heat, heat the oil and sauté the onion and leek for 5 minutes, or until lightly browned. Add the chicken pieces and cook for 5 minutes, or until lightly browned. Add mushrooms and cook for 3 minutes. Add the garlic and cook for 1 minute. Add the wine and cook for 2 minutes. Add the stock or broth, potatoes, carrots, thyme, salt and pepper and cook for 10 minutes, or until the potatoes can be easily pierced with a knife. Add the peas and remove from heat. In a small saucepan, melt the butter over medium‐high heat. Whisk in the flour and cook, whisking constantly, until the mixture begins to bubble, about 1 minute. Add the half‐and‐half, salt, and pepper and whisk until the mixture begins to bubble. Cook for 2 minutes, whisking constantly. Gently stir the white sauce into the chicken mixture until blended. Taste for seasoning.
Preheat oven to 400 degrees.
SAGE BISCUIT TOPPING
In a food processor, combine the flour, salt, baking powder, baking soda, butter, and sage and pulse until the mixture resembles course meal. Add the buttermilk and pulse until the dough starts to come together. To make by hand, combine the dry ingredients in a bowl and cut in the butter with a pastry cutter or two knives until the mixture resembles a course meal. Stir in the buttermilk with a fork until the ingredients are moistened.
ASSEMBLE AND FINISH
With your hands, gather dough and roughly shape the dough to fit the top of the Dutch oven. Place on top of chicken mixture in the pan you used to cook the chicken and vegetables. Don’t worry about making the dough smooth.
Bake for 20 to 30 minutes, or until the top is golden brown. Serve.