To match our 2011 Pinot Noir rose, we upped the ante a bit with this spicy main dish. The piquant heat was offset with smoky fresh local asparagus with spring garlic scapes and simple rich flavorful potatoes.
2 lb. chicken breasts
1/4 C. flour
Salt and pepper
4 T. olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 T. fresh oregano, chopped
1-2 t. crushed red pepper flakes
3/4 C. Perennial Vintners 2011 Rose
1 29 oz. can San Marzano tomatoes, blended smooth
1/4 t. sugar
2 T. Italian parsley, chopped
2 T. fresh basil, chopped
Trim chicken breast of fat and thin edges. Cut on angle top to bottom diagonally and lengthwise to create 2-3 evenly thick pieces from each breast.
Mix flour, salt and pepper in a bowl. Dredge each chicken piece in seasoned flour, shaking off extra flour.
Heat a large skillet over medium high heat. Add oil and lightly brown chicken in batches. Set chicken aside keeping warm. Remove skillet from heat. Add wine and scrape to loosen browned bits.
Heat a large stew pot over medium heat. Add onions and 1 t. salt. Saute without browning 2-3 minutes. Add garlic, oregano and chili, saute another couple of minutes. Add wine, tomatoes and sugar. Bring to a simmer, stirring several times.
Add chicken, gently stir together, bring to a simmer and cover. Stir several times, and keep at a low simmer 10-15 minutes, or until chicken is just done (165F internal temperature).
Adjust seasonings. Remove from heat. Stir in parsley and basil. Serve immediately.
2 lb. asparagus
8 oz. garlic scapes
Extra virgin olive oil
salt & pepper
Cut asparagus as long as possible above any woody part. Cut scapes to same length.
Toss asparagus with oil, salt & pepper in a large bowl. Grill over high heat for 5 minutes (in batches if necessary), turning every minute. Remove to a large serving plate. Repeat process with the scapes, grilling 2-3 minutes or until just soft.
Finely grate Parmesan over grilled vegetables, rolling them several times to distribute evenly.
2 lb. mixed baby or fingerling potatoes
3 T. duck fat
4 T. fresh rosemary leaves
salt & pepper
Preheat oven to 425F. Melt duck fat.
Cut potatoes if necessary so nothing is larger than 1.5". Put into a large mixing bowl along with 3 T. of rosemary, salt & pepper. Add duck fat and toss to coat.
Evenly distribute potatoes in two 9 x 13 baking pans.
Roast for 45 minutes or until golden and tender. Turn every 10 minutes for even browning and rotate pans once.
Finely mince remaining 1 T. rosemary. Distribute over potatoes when removing from oven. Remove to a serving platter.