Sheet-Pan Chicken with Chickpeas, Carrots and Lemon
A Moroccan spice rub seasons these chicken thighs, while the chicken flavors the chickpeas and carrots that cook underneath. The cooked lemon slices will be soft and delicious. but you can set them aside if you prefer. Pair with your favorite Temecula Valley Zinfandel.
Serves 4
Ingredients:
Spice rub:
1 teaspoon sea salt
1 teaspoon sweet paprika
1 teaspoon ground cumin (see note above)
4 bone-in chicken thighs, about 2 pounds (900 g)
1 can (15 oz/425 g) chickpeas, drained and rinsed
½ pound (225 g) carrots, thinly sliced on the diagonal
½ red onion, thinly sliced from stem to root
1 small lemon, halved lengthwise (quartered lengthwise if large), then sliced
4 cloves garlic, thinly sliced
½ teaspoon ground cumin (see Note above)
1 teaspoon sea salt
Extra virgin olive oil
1/3 cup (10 g) coarsely chopped cilantro, plus a few whole leaves for garnish
Directions:
In a small bowl, combine the spice rub ingredients. Sprinkle all over the chicken and set aside.
Preheat the oven to 425°F (220°C). Line a 9 x 12-inch (23 x 30 cm) rimmed baking sheet with parchment paper.
In a bowl, combine the chickpeas, carrots, red onion, lemon, garlic, cumin, salt and 1 tablespoon olive oil. Toss to mix, then arrange in the baking sheet in an even layer. Arrange the chicken thighs on top, not touching, and drizzle 1 teaspoon olive oil on top of each one.
Bake on a center rack for 40 minutes. With tongs, set the chicken aside on a plate. Add the chopped cilantro to the vegetables and stir to mix and moisten everything with the chicken juices. Remake the bed of vegetables and replace the chicken on top. Bake for 5 minutes longer. Remove from the oven and let rest 5 minutes to allow the chicken juices to settle. Tilt the sheet pan and spoon some of the juices over the chicken.
Transfer to a serving platter or to individual dinner plates and garnish with cilantro leaves.
While we realize seasonal transitions in Southern California aren’t always so obvious – sunny and 85 degrees to sunny and 79 degrees, for example – we still don’t like to miss out on the festive changes we associate with the weather getting crisper and the days getting shorter.
Beautiful Fall Vineyard
One of these changes is, of course, reaching for those fantastic in-between wines that mark the Fall season. You know the ones – the rich, nutty Chardonnay instead of the bright and fresh Pinot Grigio; the light-bodied red packed with juicy red fruit instead of the salmon-colored rosé.
It’s not holiday season yet, and we’re still not ready to move into cold weather wines, but pumpkin spice has started creeping into everything, and we find ourselves eyeing those cozy sweaters in the back of the closet. In celebration, we have compiled a guide to some of our favorite wine for transitioning into cooler Fall weather.
Says Pelzer Tasting Room Manager Danae Wager, “The transition from summer to Fall is not always smooth (like we insist our wines to be). As the weather cools off, we love to feature our Chardonnay with any dish that would typically be paired with a lighter bodied red wine to ease the transition in temperature.”
This robust Chardonnay boasts notes of yellow apple, apricot, and lemon meringue pie and is perfect for homemade Fall soups. Think: roasted butternut squash or loaded baked potato soup to warm the palate.
This luscious white is aged on the lees in French and Hungarian oak barrels for eight months. It exudes all that one expects from a classic California Chardonnay, with notes of Fuji apples, pear, pineapple, and prominent warm, toasty oak notes on the finish.
“Fall in Temecula seems to be staying warmer and warmer!” Says Leoness Cellars Executive Director, Spencer Szczygiel. “Around this time of year, I’ll often reach for a white wine with a little more weight to it – our Leoness Viognier being a favorite.”
He explains that the Viognier’s stone fruit and spice notes pair exceptionally well with heartier fall salads like peppery greens with apple, blue cheese, nuts and grilled chicken – which are great if you want to avoid turning on the oven during the lingering Southern California Fall heat.
Showing complex yet light and airy aromas of honey, wild herbs, water chestnut, and pear skin, this golden-colored wine immediately draws the attention of the taster. This is a rich and very full-bodied wine, with flavors of apricot, pear, and a slight nuttiness like honey-dipped cashews, that carry this wine through a long and harmonious finish – just like the slow transition from Summer to Fall in the beautiful Temecula Valley.
This is a lighter red wine with hints of cherry and cedar, making it perfect for a sunset charcuterie board or even a fish dish, as well as classic options like chicken and pasta. This is the ideal red on a warm day when something rich and velvety doesn’t feel quite right.
This medium-bodied Sangiovese is packed with maraschino cherries, pomegranate, allspice, and violet. It’s a great wine for Thanksgiving, with the red fruit notes enhancing the traditional turkey dinner flavors. “You may need more than one bottle to satisfy the in-laws!” jokes Tasting Room Manager Danae.
This wine is the perfect choice if you’re looking for an elegant, light-bodied red, packed with an abundance of aromas and flavors of cherry, blackberry, currant, and fresh herbs, with soft, round tannins, and a smooth, dry finish. Pair this with a backyard sunset as the cool evening breezes set in.
“Mehregan” is the Persian harvest festival celebrating the Autumn solstice. This earthy Grenache (with a touch of Shiraz) lovely to sip as we prepare for winter and toast to the close of our long summer days. It’s got bright Bing cherry cola and anise notes and a medium body, with soft supple tannins on the finish.
This quintessential Rhône Valley-style blend is the perfect wine for the cooler fall months, boasting aromas of red currant, ripe plum, cocoa and a pleasant touch of Red Vines.
This bright, vibrant sipper is the ultimate light red wine for this time of year. When grown and harvested in Temecula Valley, Cinsault features all the fall fruit flavors from cherries to berries to complement the comfort foods of the season.
A blend of 78% Grenache, 14% Syrah, 8% mourvedre, and aged in French and American oak barrels for 18 months, this wine is medium-bodied with aromas and flavors of raspberries and cherries complemented by hints of tobacco, earth, and spice leading into a soft, lengthy finish.
“During this unique transition between seasons, my favorite wine is our 2017 Grenache,” says Leoness Director of Hospitality Leonard Grose. “With its lighter body and vibrant rhubarb and clove hints on the nose and palate, this wine is perfect for a hearty fall chicken soup with lentils, carrots, and celery.”
This jewel-toned Primitivo dazzles with aromas of raspberry crème, cherry liqueur, and autumn leaves. On the palate it stays true to the Puglian style, balancing fresh acidity and a pleasant jamminess, with flavors of black cherry, and smooth, well-integrated tannins. This is the perfect wine to enjoy as the sun sets a bit earlier and the twilight beckons us to enjoy the lovely fall weather.
Grapes harvested later in the season have a chance to develop rich, ripe aromas and accumulate high sugar levels. When pressed and vinified the resulting wines are lusciously sweet and make a stellar pairing for salty cheeses and dessert courses – or can serve as dessert course themselves!
“What better way to experience fall, than with a late-harvested, intensely flavorful and aromatic Late Harvest Blanc,” says Mike Janko from Bel Vino Winery. “The relatively high sugar levels balanced by bright acidity make it great for sipping or to be enjoyed as a dessert wine.”
Braised sweet peppers, potatoes, and tomato make a succulent foundation for baked fish. Sauced with a garlicky, saffron-scented aioli, the dish needs only some crusty bread to complete it. Pair with your favorite Temecula Valley Grenache Blanc or Rosé.
Serves 4
Ingredients:
2 tablespoons extra virgin olive oil
1 red onion, halved and sliced
1 pound (500 g) Yukon Gold potatoes, peeled and sliced ¼ inch (6 mm) thick
½ pound (250 g) peeled plum tomatoes, halved and thinly sliced
1 red bell pepper, halved, seeded, and sliced
1 green bell pepper, halved, seeded, and sliced
1 gold or yellow bell pepper, halved, seeded, and sliced
¼ cup chopped Italian parsley, plus some for garnish
1 teaspoon dried oregano
1/4 teaspoon saffron threads
Kosher or sea salt
½ cup (4 fl oz/125 ml) white wine
1 dozen black olives, preferably unpitted
4 fillets of striped bass or other firm white fish, 5 to 6 ounces (155 g to 185 g) each
Aioli
1 large clove garlic
Kosher or sea salt
1 large egg yolk, at room temperature
½ cup (4 fl oz/125 ml) extra virgin olive oil
Directions:
Heat the olive oil in a large, wide Dutch oven over medium-low heat. Add the onion, potatoes, tomato, peppers, parsley, oregano, saffron, and 2 teaspoons salt. Cook, stirring occasionally, until the tomatoes render their juice and the vegetables begin to soften, 10 to 12 minutes. Add the wine and simmer for a couple of minutes to evaporate the alcohol. Cover the pot and adjust the heat to maintain a gentle simmer. Cook, stirring occasionally, until the potatoes and peppers are tender, about 20 minutes longer. Stir in the olives. Taste for salt.
Season the fish with salt and place the fillets on top of the bed of vegetables. Add ¼ cup (2 fl oz/60 ml) water, cover and cook until the fish just flakes, about 10 minutes.
While the fish cooks, make the aioli: In a mortar, pound the garlic and a generous pinch of salt to a paste; alternatively, mince to a paste by hand. Put the egg yolk in a small bowl, add a splash of lukewarm water, and whisk. Begin adding the olive oil gradually—drop by drop at first—whisking constantly. (Recruit a helper to pour while you whisk.) When you have achieved an emulsion, you can add the oil a little faster. When you have incorporated all the oil, whisk in the garlic paste.
When the fish is ready, tilt the cooking pot and draw off about ¼ cup (2 fl oz/60 ml) of the juices. Whisk enough of these flavorful juices into the aioli to make it thin enough to drizzle. Taste for salt.
With a spatula transfer the vegetables and fish to individual shallow bowls or plates. Spoon aioli over the fish. Garnish with more chopped parsley.
Hart Winery ~ 2016 Rosé of Sangiovese – Lightly pink, near-dry, delicately scented and flavored Rose′ wine, very much in the dryer, food-friendly European style.
Palumbo Family Vineyards & Winery ~ 2016 Grenache Blanc – Green apple and mandarin orange dominate with citrus peel with herbal notes in the mix.
A tart, slightly sweet currant sauce complements and adds bright flavors to these crispy duck legs and roasted turnips. Pair with your favorite Temecula Valley Cabernet Sauvignon or Zinfandel.
Serves 2
Ingredients:
4 (8-ounce) duck legs, skin on, excess fat removed
2 teaspoons fresh thyme leaves, divided
2 medium turnips (about 10 ounces), peeled and each cut into ten wedges
1 tablespoon finely chopped shallots
1/3 cup balsamic vinegar
1/3 cup black currant preserves
1/4 cup water
2 teaspoons unsalted butter
Salt and freshly ground black pepper
Directions:
Preheat the oven to 375 degrees with a rack in the upper and lower third. Sprinkle both sides of the duck legs generously with salt and pepper and 1 teaspoon of the thyme leaves.
Heat a large, heavy-bottomed skillet over medium-high heat until very hot, but not smoking. Add the duck legs, skin side down, and sear for 4 minutes. Turn the legs and sear 1 minute.
Transfer the duck to a medium roasting pan, skin side up. (Reserve the duck fat in the skillet for later use.) Cover the pan and roast the duck for 1 hour on the upper rack. Uncover and roast for an additional 15 minutes. While the duck is roasting, spread the turnips in a single layer, in another roasting pan. Drizzle the turnips with 2 tablespoons of the reserved duck fat. Sprinkle with salt and pepper and the remaining teaspoon of thyme leaves.
About 35 minutes before the duck is done, put the turnips in the oven, on the lower rack, so that the duck and the turnips will be ready at the same time. When the duck is ready, let it rest while you make the sauce.
To make the sauce, remove all but 1 tablespoon of duck fat from the skillet used for searing. (If there is less than 1 tablespoon left, just use what is left.) Heat the skillet over medium-high heat. Add the shallots and cook and stir for 30 seconds. Add the balsamic vinegar and simmer for 1 minute. Add the black currant preserves and water and simmer for 30 seconds. Turn off heat and whisk in the butter. To serve, spoon the desired amount of sauce on 2 plates and top with 2 duck legs. Arrange the turnips next to the duck.
Pairing Suggestions:
Chapin Family Vineyards ~ 2009 Cabernet Sauvignon ~ Rich, concentrated layers of vanilla, chocolate, roasted coffee and clover.
Doffo Winery ~ 2012 Zinfandel ~ A heartfelt wine which embodies all of the Doffo family’s passion and experience.
Lorimar Vineyards & Winery ~ 2011 Solo-Cabernet Sauvignon ~ Solo can save any occasion with its super powerful dark cherry and green bell pepper and captivating ruby color.
Maurice Car’rie Vineyard & Winery ~ 2011 Zinfandel ~ Rich fruit aromas of blackberry and plum coupled with a slight spiciness of black pepper.
Recipe and photo courtesy of Wine Institute of California.
Braised sweet peppers, potatoes, and tomato make a succulent foundation for baked fish. Sauced with a garlicky, saffron-scented aioli, the dish needs only some crusty bread to complete it. Pair with your favorite Temecula Valley Grenache Blanc or Rosé.