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Fort Ross Vineyard

Fort Ross
 
April 10, 2021 | Fort Ross

Quick Skillet-Roasted Chicken with Spring Vegetables

Springtime 2021 selections

This Food & Wine recipe is best paired with our newly released 2018 Bicentennial Pinot Noir

Ingredients:

4 (10-ounce) skin-on airline chicken breasts

1 ½ teaspoons s kosher salt, divided, plus more to taste

¾ teaspoon black pepper, divided

1 tablespoon olive oil

6 small carrots, sliced diagonally into 1-inch pieces (about 1 1/2 cups)

8 ounces fresh oyster mushrooms, halved

6 small hakurei turnips or radishes, trimmed and quartered (about 1 cup)

3 tablespoons unsalted butter, cut into pieces, divided

6 rosemary and thyme sprigs, divided

2 spring onions, or 4 scallions, cut into 2-inch pieces (about 1 cup)

¼ cup (2 ounces) rosé wine

½ cup unsalted chicken stock

2 tablespoons chopped fresh flat-leaf parsley

Instructions:

1. Preheat oven to 425°F. Sprinkle chicken evenly with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in a 12-inch ovenproof skillet over medium. Cook chicken, skin side down, until skin is golden brown and crispy, 15 to 18 minutes. Transfer to a plate. Reserve drippings in skillet.

2. Increase heat to high. Add carrots, mushrooms, turnips, 1 tablespoon butter, 3 herb sprigs, remaining1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir to combine. Cook, stirring occasionally, until browned, about 6 minutes. Add onions and chicken, skin side up. Transfer skillet to preheated oven. Roast until a thermometer inserted in thickest portion of chicken registers 160°F, 18 to 20 minutes. Using a slotted spoon, divide chicken and vegetables among 4 plates; reserve drippings in skillet.

3. Return skillet to heat over high. Add rosé and remaining 3 herb sprigs; cook, undisturbed, 2 minutes. Add stock, and bring to a simmer over high. Simmer until reduced by one-third, 2 to 3 minutes. Stir in parsley and remaining 2 tablespoons butter; season to taste with salt. Pour sauce over chicken and vegetables.

Time Posted: Apr 10, 2021 at 8:00 PM Permalink to Quick Skillet-Roasted Chicken with Spring Vegetables Permalink
Fort Ross
 
June 1, 2020 | Fort Ross

Strawberry Tapenade

This fun twist on tapenade can be served on its own with tortilla chips, or can top salmon, pork or chicken. We recommend a glass of our Bicentennial Pinot Noir with any of these!

strawberry_tapenade_over_salmon

Strawberry Tapenade

by Chef Stephanie Izard of Girl & the Goat

Ingredients:

3/4 cup White Asparagus, peeled and sliced

1/4 cup Spring Onions, thin sliced

2 Tbsp Sorrel, rough chopped

2 Tbsp Parsely, rough chopped

1 Tbsp Cilantro, rough chopped

1 Tbsp Basil, rough chopped

1/4 cup Nicoise Olives, rough chopped

1/4 cup  Fish Sauce

1/3 cup Red Wine Vinegar

1/2 cup Extra Virgin Olive Oil

1 1/2 cups Strawberries, thin sliced

Instructions:

1. Mix all ingredients together, except strawberries. Add strawberries when you are ready to serve with your favorite grilled meat or fish.

 

Time Posted: Jun 1, 2020 at 12:18 PM Permalink to Strawberry Tapenade Permalink