(Family Features) With the days getting shorter and the weather getting colder, the craving for savory comfort foods is almost sure to follow.
Creating a comfort food masterpiece like Roasted Sonoma Chicken with Wild Rice and Carrot Butter is a no-brainer when hunger hits along with chilly winter air. The dish’s warm, captivating spices will help you forget about the frosty climate around you.
But to truly keep winter winds at bay, try pairing your tasty meal with a vibrant, fruit-forward wine, such as Kenwood Vineyards Sonoma County Pinot Noir 2014. The wine works well for nearly any occasion, but it’s the perfect complement to bring out the flavors of the roasted chicken thanks to its aromas of raspberry and red currant combining with spice notes of nutmeg and vanilla, which lead to a smooth, elegant finish.
Pairing hearty plates with a classic drink is a palate-pleasing way to warm up – and fill up. For more wine pairing tips and recipes, visit KenwoodVineyards.com.
Roasted Sonoma Chicken with Wild Rice and Carrot Butter
Recipe courtesy of chef Ari Weiswasser
- 4 bone-in, skin-on chicken breasts
- 3/4 cup kosher salt, plus additional for seasoning
- 1/3 cup sugar
- 1 gallon water
- 1 cup carrot juice
- 4 tablespoons butter, diced
- 1 1/2 cups wild rice
- 3 1/3 cups chicken stock
- 2 large onions, diced
- 3-4 tablespoons olive oil
- 2 teaspoons curry spice
- 2 tablespoons apple cider vinegar
- 4 tablespoons sun-dried tomato, chopped finely
- canola oil or olive oil
- 1/4 cup parsley, chopped
- Brine chicken in 3/4 cup salt, sugar and water. Refrigerate 1 hour; pat dry and store overnight, uncovered, in fridge.
- Add carrot juice to saucepan and reduce to thick consistency on high heat, 10-15 minutes. Whisk vigorously if juice separates. Whisk in butter. Set aside to cool.
- In pot, cover wild rice with chicken stock. Bring to simmer and cook 45 minutes to 1 hour. Season with salt.
- Heat oven to 400° F.
- In frying pan on medium-high heat, sweat onions in olive oil until soft. Add curry spice and toast until aromatic, 1-2 minutes. Add vinegar and salt; stir well. Fold through sun-dried tomatoes.
- Place chicken skin-side up on roasting pan fitted with rack. Brush chicken with canola or olive oil and season with salt. Roast about 25-35 minutes until golden brown; internal temperature should be 165° F. Drizzle with roasting juices; add salt and chopped parsley before plating.
- To plate, add carrot butter to wild rice; scoop 1/2 cup onto each dish. Place chicken skin-side up on top of rice. Dollop with onion, curry and tomato mixture.
Pair each serving with a glass of Kenwood Vineyards Sonoma County Pinot Noir 2014.
Source: Kenwood Vineyards
(Family Features) Enjoying the bounty of harvest means creating dishes that celebrate the most intense character and flavors a region can deliver. Put a fresh twist on farm-to-table goodness by pairing two vine-ripened garden treasures: heirloom tomatoes and crisp, refreshing white wine.
Northern California’s Sonoma County is known for some of the nation’s finest vineyards. It’s also a culinary destination with a wide range of farms and artisan food purveyors. The Kendall-Jackson Wine Estate and Gardens offers the best of both: sampling wine while exploring the four-acre estate’s culinary garden, which offers a wide array of unique crops, including 150 varieties of heritage tomatoes.
Inspired by the annual Kendall-Jackson Heirloom Tomato Festival, which celebrates its 20th anniversary this year, these recipes are a twist on classic favorites, delighting the palate by pairing farm-fresh tomatoes with the perfect wine. A perfect accompaniment to grilled chicken, this simple tomato and mozzarella salad is only better paired with Chardonnay. Or, for an elevated take on an old southern favorite, serve up these fried green tomatoes with a glass of Sauvignon Blanc.
Find more pairing tips and recipes featuring seasonal ingredients at kj.com.
Heirloom Tomato and Mozzarella Salad
- 2 1/2 pounds heirloom tomatoes, mixed varieties
- 1/4 cup good quality extra-virgin olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1/4 cup micro basil (or 1 dozen basil leaves, sliced and torn), divided
- 2 large balls fresh mozzarella, cut into wedges
- flaked sea salt
- Slice tomatoes into 3/4- to 1-inch thick wedges. In large bowl, add tomatoes, olive oil, kosher salt, pepper and half the basil. Toss and allow to marinate 2 minutes. Arrange tomatoes and mozzarella on serving plate, alternating each. Pour marinating liquid over tomatoes and mozzarella. Garnish with remaining basil and sprinkle with sea salt and pepper.
Serve with Kendall-Jackson Grand Reserve Chardonnay. Chardonnay’s flavors of orchard fruit complement the sweetness of late summer tomatoes.
Fried Green Tomatoes with Delice de la Vallee
- 2 large unripe green tomatoes, sliced 1/2-inch thick
- 1 cup buttermilk
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons rice oil (or other neutral flavored oil)
- 1/4 teaspoon good quality sea salt
- 1/4 cup Delice de la Vallee
- 1 ounce trout caviar, for garnish (optional)
- 1 ounce purslane, picked
- In medium bowl, soak tomatoes in buttermilk at least 30 minutes (or as long as overnight).
- In large bowl, mix flour, cornmeal, kosher salt and pepper. Using tongs or fork, remove tomato slices from buttermilk and coat with cornmeal-flour mixture.
- In 12-inch cast iron skillet, add oil and heat over medium-high heat. Place tomato slices in skillet in batches and fry until golden brown on both sides.
- Place fried tomatoes on paper towel-lined plate and sprinkle with sea salt. Place tomatoes on serving plate and garnish with cheese, caviar, if desired, and purslane.
Serve immediately with Kendall-Jackson Vintner’s Reserve Sauvignon Blanc. The crisp Sauvignon Blanc matches the acidity in the tomatoes.
Note: Fromage Blanc, cream fresh or sour cream can be substituted for Delice de la Vallee.
Source: Jackson Family Wines