• 4 boneless chicken breasts
• 4 twigs of thyme
• 4 twigs of rosemary
• 2 cloves of garlic
• 3 medium sized potatoes
• 5 large carrots
• Dash of salt and pepper
Rub the chicken with thyme, rosemary and garlic, then salt and pepper.
Coat a roasting pan with oil, place the largely cut potato pieces in the bottom and arrange the chicken on top of the pieces. Place chicken in oven cooking at 375 °F for about 40 minutes.
Remove the chicken from the oven when it has browned and keep it warm.
Peel and slice the carrots and partially boil in salted water for 2 minutes. Drain and add carrots to the pan, cooking them in the natural juices from the chicken.
Cut up the chicken once it has cooled a bit and serve warm with the potatoes and carrots. Top it off with a drizzle of the chicken’s natural juices. Serves four people. Recipe adapted from Gallo Winery.
Isola dei Nuraghi IGT, Italy
Made from the best selection of Bovale, Carignano and Cannonau, the most representative varietals of Sardinia, this wine of great complexity, power and elegance is the flagship of Casadei’s estate in the middle of the Mediterranean sea. The result is superb grapes which magnificently express their terrior. Like an orchestra conductor, the most difficult task is to find the perfect melody, blending these “natural talents.”
“It has very appealing and intense aromas with notes of blackberry, blueberry and chocolate. On the palate it is dry but silky and mouth-filling, with a very long and pleasant aftertaste with hints of toasted coffee beans.” – Stefano Casadei, winemaker
Winemaker: Stefano Casadei
Appellation: Isola dei Nuraghi IGT, Italy
Varietal Blend: 50% Bovale, 50% Carignano + Cannonau
Analysis: 14% alc/vol
Aging: 12 months in new French oak barrels