January Wine Club Pairing Recipe

Chicken Chili with Red BeansChicken and Red Bean Chili

INGREDIENTS:
• 2 pounds chicken (boneless chicken breasts or thighs, diced)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium green bell pepper (diced)
• 1 medium red bell pepper (diced)
• ½ cup onion (chopped)
• 1 clove garlic (minced)
• 1 tablespoon chili powder
• ½ teaspoon ground cumin
• 2 (14-ounce) cans red beans (small red beans or kidney beans)
• 1 (28-ounce) can tomatoes (diced)
• 1 (6-ounce) can tomato paste
• 1 (4-ounce) can green chili peppers (chopped, mild)
• 1 cup chicken stock (preferably unsalted)
• optional: 1 teaspoon sugar
• optional: 1/8 teaspoon ground red pepper (cayenne)
• kosher salt (to taste)
• pepper (to taste)

DIRECTIONS:
• Heat the olive oil in a 5-quart Dutch oven or kettle over high heat. Add the chicken to the hot oil and cook for about 4 to 5 minutes, or until thoroughly cooked and tender. With a slotted spoon, remove chicken to bowl; refrigerate it until you are ready to add it back to the chili.
• Add butter to the same pan over medium heat; cook the green and red peppers, onion, and garlic until vegetables are tender, stirring occasionally.
• Add the chili powder and cumin; stir to blend and cook for 1 minute. Stir in kidney beans with their liquid, tomatoes with their liquid, tomato paste, green chili peppers, and chicken stock. Add the sugar and cayenne pepper, if using. Bring the chili to a boil and then reduce the heat to low. Simmer, uncovered, for about 25 to 30 minutes, stirring occasionally. Add the chicken back to the pot and continue cooking for 5 to 10 minutes. Taste and add kosher salt and ground black pepper, as desired.
• Ladle the chili into bowls and garnish as desired. You can top the chili with sour cream, chopped green onions, cilantro, or shredded cheese if you like. It goes great with cornbread or crackers on the side.
• Makes 8 servings. Leftovers can be refrigerated or freeze in individual airtight containers.
© Recipe courtesy of The Spruce Eats

JANUARY WINE CLUB PAIRING:

Casas del Toqui SyrahBold wine Style logo
Casas Del Toqui
Gran Toqui
Syrah
Cachapoal Valley, Chile

BOLD WINE STYLE

In 1994, Château Larose Trintaudon, a major French wine producer from the Bordeaux region, partnered with traditional wine producers from the Totihue region in Chile and together they founded Casas del Toqui. Recently, their legacy was recaptured by a Chilean family with a great passion for wine, contributing with their own unique and distinctive mark. The Cachapoal Valley is renowned worldwide for its Mediterranean weather, where the Coastal Range and the Andes create one of the best soils in the region to produce high quality wines. The terroir of Casas del Toqui includes a wide range of soil types. Each plot of land is handled individually according to the unique characteristics of the terroir, producing a rich harvest with balanced maturity.

Winemaker Vicente Johnson“Very intense purplish red color. Aromas of red fruits, spices, cassis, and leather. Full-bodied on the palate, with an interesting marriage of fruit and wood, it is a very complex wine. Long finish and great persistence. Serve with roast lamb and goat cheese.” – Vicente Johnson, Winemaker

Winemaker: Vicente Johnson
Appellation: Cachapoal Valley, Chile
Varietal: 100% Syrah
Analysis: 14% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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June Wine Club pairing recipe

CHICKEN CASSOULET

chicken cassouletINGREDIENTS:

• 4 slices bacon, preferably low sodium, cut crosswise into ½ inch strips
• 5 bone in chicken thighs (appx 2 lbs)
• 1 lb chicken sausages (Andouille or garlic/herb)
• 2 ½ cups white beans (great northern or cannellini), soaked overnight
• 1 large onion, minced
• 4 cups low-sodium chicken stock
• 5 cloves of garlic, minced
• 2 carrots, peeled and chopped into 2 inch pieces
• 1 stalk celery, chopped into 2 inch pieces
• 2 bay leaves
• 6 cloves
• 2 tsp chicken demi-glace (optional)
• 2 sprigs rosemary
• 2 sprigs parsley

DIRECTIONS:
• Preheat oven to 300°F.
• Spray cooking oil to coat a Dutch oven or similar size oven proof copper pan. Heat on medium high. Add the bacon and cook about 5 minutes per side until just starting to get crispy. Remove from pan and set aside on a plate with a paper towel.
• Add the chicken to the pan, skin side down. Cook for 6 to 8 minutes without moving to brown the chicken, then turn over to cook for a few more minutes. Remove the chicken and set aside on a platter.
• Add the sausage to the pan. Cook for about 5 minutes to brown, turning occasionally. Remove the sausages and set aside along with the chicken. Move the meat items to the fridge while you cook the beans.
• Add the onion to the pan, cook on medium for about 5 minutes until it begins to soften. Add the carrots, celery and garlic to the pan along with the beans. Stir to combine. Add the stock along with the bay leaves, cloves, rosemary, parsley and demi-glace (if using). Bring to a simmer, then reduce heat to low. Cover and cook the beans about 45 minutes, until just tender.
• Remove the cover from the pot. Use a slotted spoon to remove the carrots, celery, rosemary, parsley, bay leaves and cloves. Add the chicken thighs, sausage and bacon back to the pan. Stir to combine with the beans. Arrange the chicken so that the skin is facing upward near the top of the pan.
• Move the pan to the oven and cook uncovered for two hours. A bit of a crust should be starting to develop after two hours. Remove the pan from the oven, gently stir, and return to the oven.
• Continue cooking uncovered in the oven for two more hours, stirring to break up the crust every 30 minutes.
•After 4 hours total cooking time in the oven, let the cassoulet cook for 1 more hour undisturbed to let the crust build up a bit more. After 5 hours cooking time in the oven, your cassoulet should be ready to enjoy! Remove carefully from the oven, and scoop into bowls to enjoy with a Languedoc red wine. Bon appétit! © Photo and recipe courtesy of David at www.CookingChatFood.com

Bold_stickerDomaine De NizasDomaine De Nizas
Les Galets Dorés
Languedoc, France

Located near the medieval village of Pézenas in the heart of the Languedoc region, Domaine de Nizas was created in 1998, by John Goelet, an American descendant of a family of Bordeaux wine merchants. He gave Bernard Portet, of Clos Du Val fame, the mission of selecting the most promising terroirs around Pézenas to establish the estate. Portet acquired individual plots that represented different soil types ultimately creating a rich and diverse source of grapes for crafting artisanal wines of extraordinary quality and depth. Surrounded by garrigue (local wild herbs), the vineyard is a unique mosaic of three deep, well-drained soil types. River pebbles impart freshness and fine tannins while limestone creates powerful wines with red fruit aromas. Domaine De Nizas has been certified sustainable since 2007.

“Expressive, fleshy and fruity, this wine offers pleasant notes of ‘garrigue’. The palate is round and approachable, with flavors of dark fruit and herbs. This wine is ideal with roast rack of lamb with thyme or pork tenderloin casserole with braised vegetables.”  – Nathalie Arnaud-Bernard, winemaker.

Winemaker: Nathalie Arnaud-Bernard
Appellation: Languedoc, France
Varietal Blend:  60% Grenache, 25% Carignan, 15% Syrah
Analysis: 14% alcohol / volume