Tuscan Roasted Chicken Breasts with Thyme and Potatoes

shutterstock_203107033INGREDIENTS:
•  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

DIRECTIONS:
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.

Bold_stickerCasadei_sardinia_2013Casadei
Sardinia Blend
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.”

Casadei-winemaker“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

Roasted Pumpkin & Feta Frittata Pairing Recipe

WC_Nov_2014_Olianas

Roasted Pumpkin & Feta Frittata

pumpkin-frittataINGREDIENTS:
•  2 tablespoons vegetable oil
•  1 small onion, diced
•  6 oz. pumpkin (butternut squash), cut into 1/2 dices
•  6 medium eggs
•  1/2 cup milk
•  4 oz feta, crumbled
•  1 teaspoon dried oregano
•  1/2 teaspoon dried marjoram
•  salt & pepper to taste

DIRECTIONS:
Heat oil in an ovenproof pan.  Add onion and pumpkin and cook for 2 minutes.  Place the pan in the oven and cook for 10 minutes.

Beat eggs and milk.  Stir in the cheese, herbs, salt & pepper.

Lift the pan from the oven and pour over the egg mixture. Cook for 4-5 minutes on stove top until eggs start to solidify.

Take the pan back to the oven to finish cooking, about 10-15 minutes.  Remove from the oven and let sit for 5 minutes before slicing to serve warm.  Recipe courtesy of Peter Howard and Gallo winery.

Olianas_Vermentino_NV_webcrispOlianas
Vermentino
Vermentino di Sardegna DOC, Italy

It was 2000, the dawn of a new millennium and dawn of Olianas in the heart of Sarcidano, north of Caglirair, Italy.  Olianas’ bio-integral philosophy involves the utmost respect for grapevines and soils.  The use of herbicides, chemical fertilizers and synthetic products for pest management of the plant is banned. The use of tracked or rubber-tired vehicles is limited, as they involve excessive soil compaction; instead they favor the use of animals, including horses. The harvest is strictly manual, with selection of the grapes in the field. The management of soil fertility is through organic fertilization and green manures.  A straw yellow color, this Vermentino has strong aromas and orange blossom floral notes. In the mouth it is fresh, fruity and elegant.

Casadei-winemaker“Intense and clean notes of grapefruit and citrus with hints of spice and bread crust.  On the palate is refreshing and quite round with a very pleasant finish.  Perfect as aperitif and with dishes based on fish.” – Stefano Casadei, winemaker

Winemaker: Stefano Casadei
Appellation: Vermentino di Sardegna DOC, Italy
Varietal:  Vermentino
Analysis: 13% alc/vol
Aging: Partially aged in small barrels for six months, the rest refined in stainless steel for same period.