1. Heat a large deep skillet or Dutch oven over medium heat. Generously salt and pepper all sides of each piece of chicken. Add two tablespoons of butter to the skillet. Once the butter has melted and the foaming has subsided, add the chicken pieces and cook 2-3 minutes per side, until browned and mostly cooked through.
2. Transfer the chicken to a plate and tent with foil. Add a tablespoon of butter to the pan along with the shallots and garlic. Sauté, stirring frequently, for one minute. Add the mushrooms and cook, stirring occasionally, until they just begin to soften, 2-3 minutes. Increase the heat under the skillet to medium-high and add ¼ cup of the broth and the vinegar to the pan. Cook until the broth is mostly evaporated, scraping any browned bits from the bottom of the pan. Add the remaining ½ cup of broth, the cream, and the salt and stir well.
3. Heat the sauce until it just starts to bubble, reduce the heat slightly to maintain a gentle simmer, and simmer for about 3 minutes. Add the spinach and stir to combine. Add the chicken and any juices that have accumulated on the plate to the sauce. Nestle the chicken pieces into the sauce and continue to simmer for another 3-4 minutes.
4. To serve, divide among four serving plates and top each with a sprinkling of Parmesan cheese. 
5. Note: This recipe is outdoor grill friendly. Preheat the grill to 375-400° F. Once hot, preheat a cast iron skillet or Dutch oven for approximately 10 minutes before adding the butter and chicken in step one of the instructions. Follow the cooking instructions and in step three move the skillet over indirect heat to finish cooking.  

Beer and Wine Pairings

Beer Style: Hard Kombucha

• Wild Tonic Hard Kombucha

Grape Variety: Pinot Noir

• Maysara 3 Degrees Pinot Noir

1. Preheat oven to 400° F. Line the cups of a muffin pan with baking cups.

2. In a large bowl, combine the olive oil, garlic, kale, chili flakes, salt, and pepper. Mix until all leaves are well coated.

3. Divide the seasoned kale among the muffin cups (they will be close to full) and top with about 1 tablespoon of the diced tomatoes. Bake for 5 minutes, or until the kale has begun to shrink a little. Remove from oven.

4. Carefully crack one egg into each muffin cup. You may need to push the kale and tomatoes down to make room for the egg. Top with Parmesan cheese and return pan to the oven.

5. Bake for 12-15 minutes for runny yolks, or until eggs are cooked to your preference. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for one week.

Beer and Wine Pairings

Beer Style: Fruited Sour

Grape Variety: Cava Sparkling Wine

• Miquel Pons Brut Reserva