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Irresistibly Warm & Wintry: Our New Favorite Roasted Chicken and Chardonnay Menu


Irresistibly Warm & Wintry: Our New Favorite Roasted Chicken and Chardonnay Menu Roast Chicken and Chardonnay Menu

"I love everything about this roasted chicken recipe – the juicy dark meat flavors, the ultra-crisp skin, and the citrus-herb aromas that float through the kitchen every time I make it. At home, we pair ours with a crusty baguette and roasted potatoes, along with a generous glass of Far Niente Chardonnay. The creamy texture and bright floral-citrus notes of our estate-bottled Chardonnay mingle with the tender meat and herbal aromatics, and the result is a menu that is both elegant and incredibly comforting.”

Far Niente Chef Sarah Walz

Rosemary and Garlic Roasted Chicken with Citrus Swiss Chard

Ingredients: Serves: 6 12 bone-in, skin-on chicken thighs 2 yellow onions, 1 ½ cups sliced, and ½ cup diced ½ cup garlic cloves, smashed and peeled 2 lemons, the first sliced in 8 rounds; the second to be juiced 12 fresh thyme sprigs 4 rosemary sprigs 2 bunches swiss chard, destemmed, washed and cut into two-inch pieces 1 orange, zested and juiced 3 tablespoons butter Kosher salt & fresh ground pepper Method: Chef’s Note: Plan ahead if you want your chicken thighs to have perfectly textured, ultra-crisp skin: you’ll want to dry out the thighs the night before by leaving them in the refrigerator uncovered. Pull them out and bring them to room temperature about 25 minutes before you’re ready to roast them. For the main: Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Form a bed using the sliced onions and smashed garlic cloves, add a layer of lemon rounds and then place the thyme and rosemary on top. Lay four paper towel sheets across a large plate. Place chicken thighs skin side down on towels to dry excess moisture. Sprinkle about a tablespoon of salt and plenty of fresh ground pepper across all 12 thighs. Turn thighs skin side up and season them again. Transfer chicken to your aromatic bed of onions, lemons and herbs, placing them skin side up. Be sure to tuck any loose onions beneath the chicken. Roast your thighs for 45 minutes to an hour, until the juices run clear when pierced with a knife. Turn the oven to broil, move the chicken to the top rack and cook for an additional five minutes or until the skin appears dark golden and crisp. Remove the lemon and herbs and discard. On a large serving platter, layer your fragrant roasted onions and then place chicken on top. For the citrus-chard: Place large pot over high heat. Add your three tablespoons butter and diced onions and lower the heat to medium. Sweat onions for five minutes, stirring once every one to two minutes. Add your swiss chard and mix with the onions until combined. Your chard should just begin to wilt. Use a microplane or the small, jagged-teeth side of a box to zest the skin of your oranges. You’ll want approximately two teaspoons. Add your zest, then juice your orange. Add approximately six tablespoons to your chard, along with about one tablespoon of juice from your second lemon. Season with a quarter teaspoon of salt before cooking for another two to three minutes. Check your seasoning and adjust according to taste. To serve: We love to serve this wintry roast chicken family style. The platter of thighs takes center stage, the chard goes into a large serving bowl, and a warm, crusty baguette typically makes an appearance. A side of roasted potatoes is also a favorite addition to the table, and of course, one or two bottles of Far Niente Estate-Bottled Chardonnay completes the menu. Cheers to a cozy weeknight supper or weekend afternoon with friends and loved ones! Far Niente Chardonnay Fall White

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