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Summer Wine Country Recipe

June 21st, 2010

Here’s an upscale California chicken recipe from Executive Chef of Vineyard Rose Restaurant, Dean Thomas!

At South Coast Winery Resort & Spa, it’s all about wine and food, or as owner Jim Carter puts it, “Our talented Chefs’ unique experiences and skills allow us to better match our award-winning wines with exceptional Mediterranean-style food.”

Chef Dean adds, “This classic ‘grandmother-style’  comfort dish raises things a few levels, however the effort is worth the tastes. The duo coking methods for the light and the dark meat allow the excellent features of the Shelton Farms product to stand out. This is a local company, we are proud to feature on our evening Vineyard Rose menu.”

Shelton Farms Chicken Duo
INGREDIENTS:

1 free-range, organic chicken (2.5 lbs), cut into parts

1 oz. Neudske’s Applewood Bacon, diced

½ carrot, small oblique

½ celery, minced

2 tbls. of garlic, sliced thinly

1 shallot, sliced thinly

¼ pearl onion, whole (frozen is easiest)

¼ cup Sangiovese or similar red wine

1-3 tsp of flour

3 oz heavy cream

3/4 cup Roasted Reduced Chicken Stock

Optional:

¼ lb (4 oz) Maitre de Butter

1 oz (2 tbls.) White Truffle Oil

Parsley oil and a fried carrot chip

PROCESS:

  1. Season thighs/legs, tie together and place on a sheet plan.  Roast at 400 degrees until golden brown.
  2. Slowly sauté the diced bacon to golden; add the vegetables and sauté until translucent.  Deglaze the pan with red wine.  Dust with flour to thicken the sauce.
  3. Add chicken stock and bring to a simmer, then add heavy cream.
  4. Pour sauce over thighs/legs and cover.  Place in 300 degree oven and braise until tender.
  5. Cook chicken breast to 165 degrees and plate with thighs/legs.
  6. Garnish with parsely oil and carrot chip.  Serve with Potato Boulengere and green beans.

Enjoy with your favorite Temecula red!

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