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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 Temecula Valley Zinfandel.

Ingredients

Spice rub: 

• 1 teaspoon sea salt 
• 1 teaspoon sweet paprika 
• 1 teaspoon ground cumin
• 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 
• 1 teaspoon sea salt 
• Extra virgin olive oil 
• 1/3 cup (10 g) coarsely chopped cilantro, plus a few whole leaves for garnish 

Serves 4

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.  

Suggested pairings:

Doffo Winery ~ 2019 Zinfandel – This popular Zinfandel is sure to delight the senses with aromas of plum, raspberry, figs, and cherries.

Leoness Cellars ~ 2019 Zinfandel – This wine offers beautiful aromas and flavors of sweet blackberry and boysenberry fruit with hints of vanilla, allspice and black licorice framed by soft tannins and a long, silky finish.

Monte de Oro Winery ~ 2016 Zinfandel – This wine initially offers aromas of raspberries and dried cranberries with a transition to spices – pronounced cinnamon and nutmeg with slight smoky oak.

Peltzer Winery ~ 2017 Zinfandel– This wine offers aromas of pomegranate, red cherry, tart raspberry, black pepper.

Recipe and photo courtesy of The Wine Institute of California

Blue Cheese and Walnut Stuffed California Figs

Figs, blue cheese and walnuts soar in this wine-friendly appetizer. Invite a few friends to drop by, then assemble this super simple hors d’oeuvre with juicy California figs, creamy blue cheese, toasted walnuts and a drizzle of honey. It’s an easy app that’s ready in five minutes, max. Pair with your favorite Temecula Valley Cabernet Sauvignon or Chardonnay.

Serves 8

Ingredients:

• 8 fresh California figs, halved  
• ¼ pound (125 g) blue cheese, such as Point Reyes Farmstead Original Blue or Bay Blue 
• ½ pound (250 g) walnuts, toasted and chopped 
• Honey for drizzling 

Directions:

Cut the figs in half. Cut a small slice off the curved side so the figs stay stable. Place the figs on a serving plate and top each fig with a nugget of blue cheese. Sprinkle generously with the walnuts. Drizzle with honey. Serve immediately.    

Suggested Pairings:

Avensole Winery ~ 2020 Chardonnay – Notes of tropical fruit are balanced with minerality and stone fruits as they greet the palate, followed by a luxurious, creamy vanilla finish.

Chapin Family Vineyards ~ 2018 Cabernet Sauvignon – Provides an array of smooth flavors such as blueberry, mocha, plum and vanilla. 

Monte De Oro Winery ~ 2017 Cabernet Sauvignon – Classic black cherry, plums, and craisins come alive when you start drinking it, with brown sugar, black pepper, and fennel rounding out the taste.

Peltzer Winery ~ 2019 Chardonnay – Yellow apple, apricot, and lemon meringue pie.

Recipe and photo courtesy of CA Grown and the Wine Institute of California

Soft-Centered Chocolate Babycakes with Red Wine Raspberry Sauce

Served warm with red wine raspberry sauce, they are almost molten inside, with crunchy edges. The recipe makes four, so you can have one cake apiece with your sweetie and save the other pair for lunch the next day. When cool, they taste like a super-rich brownie. Pair with your favorite Temecula Valley dessert or sparkling wine.

Ingredients:

Sauce 

• ½ cup dry red wine 
• ¼ cup granulated sugar 
• ½ pint (6 ounces) raspberries 

Cakes 

• 5 ounces (155 g) unsalted butter 
• 5 ounces (155 g) bittersweet chocolate (65% to 75% cacao), chopped 
• 2 teaspoons instant espresso or coffee powder 
• 2 large whole eggs plus 1 egg white 
• ¾ cup (185 g) granulated sugar 
• ¼ teaspoon vanilla extract 
• Pinch sea salt 
• ½ cup (60 g) sifted all-purpose flour 
• Confectioner’s sugar for serving 

Whipped cream or ice cream, optional 

Directions:

Prepare the sauce: Put the wine and sugar in a small saucepan and warm over medium-low heat, stirring until the sugar dissolves. Bring to a simmer and cook until reduced to 1/3 cup. Transfer to a small bowl, cover, and refrigerate several hours until cold. Set aside 1 dozen raspberries for garnish, then put the remainder in a small food processor or blender. Puree until smooth, then add the chilled red wine syrup and puree again. Pass the sauce through a fine-mesh sieve to remove the seeds, pressing firmly with a spatula.  

Prepare the cakes: Preheat the oven to 350°F (180°C). Butter and flour the insides of four 1-cup (250-ml) ramekins, shaking out excess flour.  

 Melt the butter in a saucepan over medium-low heat. Remove from the heat and add the chocolate and espresso powder. Let stand until the chocolate melts, then whisk to blend. 

In another bowl, whisk together the eggs and egg white. Add the sugar gradually, whisking well. Add the vanilla and salt. Whisk until the sugar is no longer grainy. Add the chocolate mixture and whisk to blend. With a rubber spatula, gently fold in the flour. 

Divide the batter evenly among the prepared ramekins. They will be about two-thirds full. Set them on a baking sheet and place in the oven. Bake until the cakes are well risen and mounded on top, with many surface cracks, 30 to 32 minutes. 

Protecting your hands with oven mitts, immediately invert a cake onto an individual dessert plate, then quickly invert onto another dessert plate so that the cake is right side up. Repeat with the remaining cakes. Let cool for 5 minutes. 

Spoon the red wine raspberry sauce around the warm cakes, dividing it evenly. Scatter the reserved raspberries on top of the sauce. Dust the surface of the cakes with confectioner’s sugar.  Serve immediately, with whipped cream or ice cream, if desired. 

Suggested Pairings:

Bel Vino Winery ~ Prima Vintners Select -Aged in French oak barrels for 10 years, Prima is incredibly silky, smooth and caramel like, with a great balance of flavor and sweetness.

Chapin Winery ~ Chapin Allure Bubbly Sweet Moscato – Flavors of honeysuckle, apricots and pears.

Lorimar Winery ~ NV Dolce Vita – A blend of several years Zinfandel harvests that date back 15 plus years. With luscious chocolate, caramel, brown sugar on the nose with a rich, sweet finish. Smooth, seductive and sultry; a true treasure.

South Coast Winery Resort & Spa ~ Sparkling Gewurztraminer – Finished with a delicate sweetness that enhances the overall fruity character.

Recipe and photo courtesy of the Wine Institute of California

WINE COUNTRY RECIPE ~ CHICKEN-CHIPOTLE POSOLE WITH AVOCADO AND LIME

There’s nothing better on a cold winter day than a big bowl of hearty soup! A rich broth, moist hand-shredded chicken and smoky chipotle make this posole a standout. And you’ll have some extra poached chicken to enjoy in a salad the following day. Pair with your favorite Temecula Valley Barbera or Zinfandel.

Serves 4

Ingredients
2 pounds (1 kg) chicken legs and thighs
2 quarts (2 l) water
1 large onion, halved and sliced
1 dozen black peppercorns
3 cloves garlic, peeled and smacked
2 bay leaves
1 teaspoon whole cumin seed or ground cumin
1/3 pound (155 g) Mexican-style chorizo
Vegetable oil
1 small onion, minced
½ green bell pepper, minced
2 cloves garlic, minced
1 large plum tomato, peeled, seeded, and finely diced
1 teaspoon dried oregano
1-1/2 tablespoons all-purpose flour
¼ cup (10 g) chopped cilantro, plus some for garnish
1 can (15 oz/470 g) whole hominy, drained and rinsed
Canned chipotle chile en adobo, to taste
Kosher or sea salt.
1 small avocado, halved and pitted, then sliced crosswise
1 lime, quartered

Directions
Put the chicken and water in a large pot and bring to a simmer over medium heat. Skim any foam that collects on the surface. When the chicken stops producing foam, add the onion, peppercorns, garlic, and bay leaves. Adjust the heat to maintain a bare simmer and cook 1 hour. Cool, then strain. Remove the chicken meat from the bones, discarding the skin. Refrigerate half the meat for another use. Shred the remaining meat by hand. Set aside 5 cups (1.25 l) of chicken broth and refrigerate or freeze any remaining broth for another use.

Put the whole cumin seed in a small dry skillet and toast over medium heat, shaking the skillet often, until the cumin darkens and becomes fragrant, 3 to 5 minutes. Cool, then pound fine in a mortar or grind in a spice grinder.

Remove the chorizo from its skin and put it in a large pot over medium-low heat. Cook, crumbling it with a wooden spoon, until it has rendered its fat and is fully cooked. Transfer it to a plate with a slotted spoon, leaving any fat behind. Add enough vegetable oil to the pot to make 2 tablespoons fat.

Add the minced onion, bell pepper, and garlic and cook until softened, 5 to 10 minutes. Add the tomato, oregano, and cumin and cook about 3 minutes longer to soften the tomato. Add the flour and cook, stirring, for about 1 minute. Add the 5 cups (1.25 l) chicken broth and bring to a simmer, stirring. Add the cilantro, hominy, shredded chicken, and chorizo and return to a simmer. Whisk in some of the thick adobo sauce from the canned chipotle chiles, adding as much as you like. Season posole to taste with salt.

Divide the soup among 4 bowls. Top each portion with a few avocado slices and garnish with chopped cilantro. Serve immediately with lime wedges.

Suggested Pairings:

Doffo Winery ~ 2016 Zinfandel – 2018 People’s Choice Winner – This always popular Zinfandel is sure to delight the senses with aromas of plum, raspberry, figs, and cherries. The balanced acidity and voluminous mouthfeel leave a long lasting finish

Europa Village ~ Private Reserve Barbera 2014 -Complex nose of ripe wild plums, figs, dried herbs, and bourbon; the mouthfeel is fleshy and powerful, but nicely balanced with proper acidity.

Hart Winery ~ 2015 Barbera – Aged in fine American oak barrels, this Barbera displays typical varietal high acidity with a significant dollop of American oak on the finish.

Wiens Family Cellars ~ 2015 Reserve Zinfandel – Dried Fruit, Toasted Oak, Refined Tannins

Recipe and photo courtesy of the Wine Institute of California