As autumn begins to bring cooler temperatures, keep this recipe on hand to consider creating. This recipe uses Sangiovese or suggests using a similar type red wine. There will be wine left over, so serve it with dinner. Many thanks to Temecula Valley Winegrowers Association for use of this recipe!
If you’re traveling to a winery this weekend, take your camera with you to get some great photos of the changing leaves, bright orange pumpkins and other signs of fall.
Have a wonderful weekend!
Cheers, Kathy
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 T of garlic, sliced thinly
1 shallot, sliced thinly
¼ pearl onion, whole (frozen is easiest)
¼ c Sangiovese or similar red wine
1-3 t of flour
3 oz heavy cream
3/4 c Roasted Reduced Chicken Stock
Optional
¼ lb (4 oz) Maitre de Butter
1 oz (2 T) White Truffle Oil
Parsley oil and a fried carrot chip
Directions
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!
Recipe by Dean Thomas, Executive Chef of Vineyard Rose Restaurant
Recipe provided by the Temecula Valley Winegrowers Association
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Table Wines Sales Soar
According to Wines & Vines the sales of table wines has increased this summer despite the recession. Looking at data from the three major summerish holidays (Memorial Day, Fourth of July, Labor Day) one sees increases in the sales of table wines. On each of these holidays there has been increased sales for the past four years including 2010. Labor Day table wine sales out paced both Memorial Day and Fourth of July sales this year.
Data was also collected that showed sales of $20 wines. This category of wines has at least a one million dollar increase compared to sales over the past three years. Data was shown for the first nine months of this year compared to the past three years.
What conclusions can one come up with from the data presented? It looks like table wines are on the increase for summer months especially for summertime holidays. It also shows wines in the $20 range are popular. It will be interesting to see if patterns continue for 2011.
Cheers
Terry