Posts Tagged ‘Healthy recipes’

Wine Country Recipe: Osso Bucco de Pollo

Friday, June 14th, 2013

Osso Bucco De Pollo

Recipe courtesy of South Coast Winery Resort & Spa, The Vineyard Rose Restaurant



  • 1 can (14.5 ounces) diced tomatoes
  • ½ cup chicken stock or broth
  • 1 medium carrot, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 small onion, finely chopped
  • 5 green and 5 black olives roughly chopped
  • 3 sprigs thyme
  • 2 teaspoons minced garlic, divided
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 5 chicken drumsticks small and frenched (3 ounces each)
  • ¼ teaspoon chili flakes
  • 1-1/2 teaspoons chopped flat-leaf parsley



  1. In a 5- or 6-quart slow cooker, combine the tomatoes, chicken broth, carrot, celery, onion, thyme, olives, 1 teaspoon garlic, salt and pepper.
  2. Snuggle the chicken drums into the vegetable mixture.
  3. Cover and cook on low until the chicken and vegetables are tender, about 4 hours.
  4. With a slotted spoon, transfer the chicken drums to a serving dish. Discard the thyme sprigs.
  5. With a slotted spoon, transfer the vegetables to a bowl.
  6. In a small bowl, mix together the remaining teaspoon of garlic, chile flake and chopped parsley.
  7. Stir half the parsley mixture into the vegetables.
  8. Top the chicken with the vegetables and remaining parsley mixture and serve.


Serve with your choice of South Coast wine:
2009 South Coast Winery Wild Horse Peak Mountain Vineyard Chardonnay
2008 South Coast Winery Wild Horse Peak Mountain Vineyard Syrah



Wine Country Recipe: Falkner’s Herb Trio Encrusted Salmon

Tuesday, January 10th, 2012


(Ed note: The dish pictured is the same dish but served with brussels sprouts)

Feeling the post-holiday slump caused by copious amounts of cake, Grandma’s twice-baked loaded potatoes, candy canes, spiral ham, green bean casserole, turkey, eggnog and pie? We’re feeling stuffed just writing that sentence! Luckily for us (and you!) this month’s Wine Country Recipe is a light, healthy and delicious salmon with fresh vegetables that will boost you right into a clean start for the new year.

Falkner’s Herb Trio Encrusted Salmon with Oven Roasted Fingerling Potatoes, Garlic Sautéed Broccolini and a Sherry Red Bell Pepper Sauce

1 cup of panko bread crumbs

1 teaspoon each of dried basil, tarragon and thyme

2, 6-oz pieces of skinless salmon fillet

Olive oil

10-12 fingerling potatoes

1 bunch broccolini

1 teaspoon chopped garlic

1 oz. Sherry

1/2 cup diced red bell pepper

1 Tablespoon butter

Preheat the oven to 350.

Toss the fingerling potatoes in a bowl with a bit of olive oil, salt and pepper. Bake in the oven for 20 minutes. You’ll put the salmon in the oven in about 10 minutes.

Mix the panko and dried herbs together. Rub a little olive oil on each salmon filet, season with salt and pepper, then and encrust them well with the mixture.  Heat a saute pan, add 2 TBS olive oil, then sear each side until the crust is golden. Put the pan (make sure it’s oven safe!) into the oven with the potatoes for 10 minutes.

Meanwhile,  in a separate pan, heat some olive oil and add the broccolini, 1 teaspoon of chopped garlic and saute for 5 minutes. Transfer the broccolini to a plate.

Using the same pan, heat up 2 teaspoons of olive oil, then add the diced bell peppers and saute until softened. Turn the heat off,, then add the sherry. Turn the heat back on and reduce the sauce for about 2 minutes. Turn off the heat and swirl the butter in until well blended.

Plate the potatoes, broccolini and salmon and serve with sauce. Enjoy a glass of Falkner Winery Amante to complete your meal!


  • Categories

  • Archives

View Our Winery Map