Skillet Cranberry Roasted Chicken and Potatoes
INGREDIENTS:
- 4 skin-on chicken breasts or thighs
- 1/4 cup olive oil, divided
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons chopped fresh rosemary
- 2 cloves garlic, minced or grated
- zest + juice of 1/2 lemon
- kosher salt and pepper
- 1 pound baby potatoes, halved
- 3 carrots, chopped
- 1 cup white wine or chicken broth
- 1 1/2 cups fresh cranberries
- 2 tablespoons brown sugar
- 2 tablespoons balsamic
DIRECTIONS:
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Preheat the oven to 425°F.
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Rub the chicken with 2 tablespoons olive oil, the thyme, rosemary, garlic and lemon zest. Season with salt and pepper.
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Heat a large oven safe skillet over medium-high heat. Add 2 tablespoons olive oil. When the oil shimmers, add the chicken, skin side down, and sear until golden, about 5 minutes. Flip and cook 5 minutes more. Remove the chicken from the skillet. Add 2 tablespoons butter, the potatoes, carrots, and a pinch each of salt and pepper. Cook, stirring often, until slightly softened, about 5 minutes. Pour in the wine, deglazing the pan and scraping up any browned bits off the bottom. Simmer the wine for 5 minutes or until reduced slightly. Remove from the heat and nestle the chicken into the potatoes. Add the lemon juice.
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In a small bowl, toss together the cranberries, brown sugar and balsamic vinegar. Sprinkle the cranberries over the chicken. Transfer to the oven and roast for 20-25 minutes or until the chicken is cooked through and the potatoes are tender. Plate the chicken and potatoes and drizzle with the sauce left in the pan. EAT!
© Recipe courtesy of Tieghan Gerard from Half Baked Harvest.
DECEMBER WINE CLUB:
Henry Fessy
Fleurie Château des Labourons
Burgundy, France
MELLOW WINE STYLE
Ruby red in color with light hints of purple, the nose has intense flavors of blackberry and blackcurrant. On the palate, the Fleurie “Château des Labourons” is concentrated, with supple and silky tannins. It has a beautiful finish with slightly peppery and violet notes.
Château des Labourons dominates the beautiful hillsides of the Fleurie appellation. It is located three kilometers further up the hill from the hamlet of Les Labourons. The combination of the altitude, slope, exposure and quality of the soil have created a promising terroir in the heart of the Fleurie Cru. Château des Labourons’ current architecture dates from the 19th century. It was rebuilt from ashes after a devastating fire, but still retains some of its original architectural character. This Château has a long history, over five generations of the “de Lescure” family, and it was already producing wine by the 18th century.
Varietal: 100% Gamay
Analysis: 13.5% alcohol / volume
Appellation: Beaujolais, France
Soil Composition: Igneous rock – mainly pale pink granite that breaks down into coarse “blockfields”
Harvest: Manual
Average Vine Age: 40 Years
Pruning: Gobelet
Density of Vines: 10,000 vines/ha
Critical Acclaim:
Soil Composition: Igneous rock – mainly pale pink granite that breaks down into coarse “blockfields”
Harvest: Manual
Average Vine Age: 40 Years
Pruning: Gobelet
Density of Vines: 10,000 vines/ha
Critical Acclaim:
- James Suckling – February 2017 – 92 pts
- Wine Spectator – July 2017 – 88 pts
- Wine Enthusiast – May 2017 – 88 pts
- Jancis Robinson – UK – January 2017 – 16.5 pts
- Guide Bettane & Desseauve – Septembre 2016 – 14 pts
- Concours Général Agricole – Février 2016 – Médaille d’Or
Suggested Food Pairings: Roasted chicken, grilled meats and cheese
Serving Temperature: 57.2-59°F
Winemaking: The château selects the best grapes, then carries out non-carbonic vinification in open vats. Afterwards, the grapes go through pneumatic pressing and fermentation, the wine is matured in old oak tuns before bottling.
Serving Temperature: 57.2-59°F
Winemaking: The château selects the best grapes, then carries out non-carbonic vinification in open vats. Afterwards, the grapes go through pneumatic pressing and fermentation, the wine is matured in old oak tuns before bottling.
ABOUT HENRY FESSY:
The Fessy Family has been based in the heart of the Brouilly appellation since 1888. They have purchased parcels of vineyards in most of the Crus and Beaujolais-Villages over the years, creating an enviable domaine of nearly 70 hectares of vineyards. Their philosophy is to work with sensitivity and intelligence to produce highly characterful wines with little to no intervention. Learn more about the winery here.
© Photo by Henry Fessy
© Photo by Henry Fessy
© Photo by Henry Fessy
© Photo by Henry Fessy
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