{"id":2885,"date":"2010-10-23T09:21:16","date_gmt":"2010-10-23T14:21:16","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=2885"},"modified":"2010-10-23T09:21:16","modified_gmt":"2010-10-23T14:21:16","slug":"chicken-recipe-with-red-wine-ingredient","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2010\/10\/23\/chicken-recipe-with-red-wine-ingredient\/","title":{"rendered":"Chicken Recipe with Red Wine Ingredient"},"content":{"rendered":"<p>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!<\/p>\n<p>If you\u2019re 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.<\/p>\n<p>Have a wonderful weekend!<br \/>\nCheers, Kathy<\/p>\n<p><strong> <\/strong><\/p>\n<p><strong>Shelton Farms Chicken Duo<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p>1 free-range, organic chicken (2.5 lbs), cut into parts<br \/>\n1 oz Neudske\u2019s Applewood Bacon, diced<br \/>\n\u00bd carrot, small oblique<br \/>\n\u00bd celery, minced<br \/>\n2 T of garlic, sliced thinly<br \/>\n1 shallot, sliced thinly<br \/>\n\u00bc pearl onion, whole (frozen is easiest)<br \/>\n\u00bc c Sangiovese or similar red wine<br \/>\n1-3 t of flour<br \/>\n3 oz heavy cream<br \/>\n3\/4 c Roasted Reduced Chicken Stock<\/p>\n<p><strong>Optional<\/strong><\/p>\n<p>\u00bc lb (4 oz) Maitre de Butter<br \/>\n1 oz (2 T) White Truffle Oil<br \/>\nParsley oil and a fried carrot chip<\/p>\n<p><strong>Directions<\/strong><\/p>\n<p>1.\u00a0\u00a0\u00a0\u00a0 Season thighs\/legs, tie together and place on a sheet plan.\u00a0 Roast at 400 degrees until golden brown.<\/p>\n<p>2.\u00a0\u00a0\u00a0\u00a0 Slowly saut\u00e9 the diced bacon to golden; add the vegetables and saut\u00e9 until translucent.\u00a0 Deglaze the pan with red wine.\u00a0 Dust with flour to thicken the sauce.<\/p>\n<p>3.\u00a0\u00a0\u00a0\u00a0 Add chicken stock and bring to a simmer, then add heavy cream.<\/p>\n<p>4.\u00a0\u00a0\u00a0\u00a0 Pour sauce over thighs\/legs and cover.\u00a0 Place in 300 degree oven and braise until tender.<\/p>\n<p>5.\u00a0\u00a0\u00a0\u00a0 Cook chicken breast to 165 degrees and plate with thighs\/legs.<\/p>\n<p>6.\u00a0\u00a0\u00a0\u00a0 Garnish with parsely oil and carrot chip.\u00a0 Serve with Potato Boulengere and green beans. <a href=\"http:\/\/www.temeculawines.org\/blog\/wp-content\/uploads\/2010\/06\/SCWinery.jpg\"><\/a><\/p>\n<p>Enjoy with your favorite Temecula red!<\/p>\n<p>Recipe by Dean Thomas, Executive Chef of Vineyard Rose Restaurant<\/p>\n<p>Recipe provided by the <a href=\"http:\/\/www.temeculawines.org\/\">Temecula Valley Winegrowers Association<\/a><\/p>\n<script type=\"text\/javascript\" class=\"owbutton\" src=\"http:\/\/www.onlywire.com\/button\" title=\"Chicken Recipe with Red Wine Ingredient\" url=\"http:\/\/winetrailtraveler.com\/blog\/?p=2885\"><\/script>","protected":false},"excerpt":{"rendered":"<p>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\u2019re traveling to a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[155],"tags":[1170,1207,583,1685,228,306,641],"class_list":["post-2885","post","type-post","status-publish","format-standard","hentry","category-wine-and-food","tag-chicken","tag-entrees","tag-recipe","tag-recipe-with-wine","tag-red-wine","tag-sangiovese","tag-temecula"],"_links":{"self":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/2885","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/comments?post=2885"}],"version-history":[{"count":2,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/2885\/revisions"}],"predecessor-version":[{"id":2888,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/2885\/revisions\/2888"}],"wp:attachment":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/media?parent=2885"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/categories?post=2885"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/tags?post=2885"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}