Cranberry-Pinot Noir Chicken Roast

Cranberry-Pinot Noir Chicken Roast

This recipe for roasted chicken in a Cranberry-Pinot Noir Sauce is fit for a dinner party, but only takes four steps to make …and one of those steps is preheating the oven. 🙌

Coq au vin (chicken stewed in wine sauce) is usually made on the stove stop or in a dutch oven, and while it’s not an overly complicated dish, making it on a sheet pan is way easier. Which, sometimes you just need.

So, while you’re off doing whatever else you need to do — making a side salad, getting house chores done, watching Netflix - the combination of onions, garlic, and wine simmers away in your oven. And that combo, if you are not already familiar with it, is magical. The is alcohol in wine actually helps make the dish feel more flavorful, even though it burns off. As the sauce simmers in the oven, all those flavors become more concentrated.

The chicken thighs soak up all those juices, and the potatoes get crispy edges. And finally, when you pull the pan out of the oven 30 minutes later, that wine has become herbaceous and if you can imagine it, almost creamy. And the chicken juicy and tender.

Cranberry-Pinot Noir Chicken Roast
Cranberry-Pinot Noir Chicken Roast

There is something about roasting chicken with potatoes that feels fit for cold weather days. We just had our first real snow — snow that actually stuck to the ground. Isn’t funny how after 27 years of Colorado winters snow still gives me this giddy, “It’s snowing!” feeling?

For me, what’s missing in classic wintertime dishes is a splash of brightness — you know what I mean, a pop of fresh. Herbs can totally help, but in this case cranberries are the star, adding spots of tart and fresh flavor. And add so much beauty, too! Even after being roasted, the cranberries add some beauty to this pan.

We ate this along side some roasted brussels sprouts (why not take advantage of having the oven on?), but a side salad or steamed veggies would be great, too! Traditional coq au vin is served over pasta, but this is far from traditional, so don’t feel bad about breaking any rules.

Cranberry-Pinot Noir Chicken Roast

Cranberry-Pinot Noir Chicken Roast

Published November 13, 2018 by
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Serves: 4   |    Active Time: 50 minutes



Ingredients:

  • 4 boneless skinless chicken thighs
  • 1/2 yellow onion, cut into thin wedges
  • 1 cup baby red potatoes, quartered
  • 1/2 cup fresh or dried cranberries (Fresh will add a touch of bright tartness, while dried will add a bit of sweetness. Both work well in the dish!)
  • 1/2 cup Pinot Noir
  • 1/4 cup chicken broth
  • 2 bay leaves
  • 3 cloves garlic, minced
  • 1/4 teaspoon salt
  • 3 springs thyme, plus more for garnish
  • 1 sprig rosemary
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil

  • Directions:

    1. Preheat oven to 450°F. Lightly grease a 9x13 inch baking dish.
    2. Arrange chicken thighs, onion wedges, quartered potatoes, and cranberries in a single layer in the dish.
    3. In a jar, combine remaining 9 ingredients. Place lid on jar, and shake briefly to mix. Then, pour wine mixture over chicken and potatoes.
    4. Place pan in middle rack in oven and bake 30-35 minutes, until the middle of the chicken thighs reach 165°F. Allow to cool for 5 minutes, remove bay leaves and then garnish with additional thyme and serve hot.

    Chorizo & Egg Breakfast Tacos

    Chorizo & Egg Breakfast Tacos

    It started with a business trip to Texas in 2016. It was my first real business trip. My co-worker (Libby, who is somewhat of an aviation food connoisseur) asked if I wanted to stop by Root Down, a restaurant in the terminal. We got sweet potato fries with curry sauce and I realized that whatever I had previously thought about airport food was wrong. (Fruit cups, low fat yogurt, and granola bars? Move aside!)

    Fast forward to 2017: I’m traveling to Ecuador for a client. I had been on a few business trips since that one to Texas, but none as cool as this one — Ecuador! South America! Hadn’t I graduated with a Spanish Degree just for this?! Yet going into Marketing I had pretty much thought those international opportunities were behind me. Anyhow, I was on my own, so the world was my oyster and the schedule was whatever I said it was. Which means there was time to stop at Root Down, and breakfast was in order. I sat at a table for one with a view of the tarmac and ordered tacos. In that moment I felt awkward by myself, and took solace in those tacos, taking my sweet time. Each taco was small — made on a 4-inch tortilla - and stuffed with greasy chorizo and fluffy scrambled eggs.

    My next encounter with those tacos was this August. It was 6am as we rode the bus to the airport, and by the time we made it to security our stomachs rumbled for breakfast. It was Oliver’s idea, that day, to stop at Root Down but of course I didn’t protest. We both ordered the tacos and coffee and finally, digging into our breakfast, we were on vacation.

    Chorizo & Egg Breakfast Tacos

    This taco recipe is my home rendition: chorizo crumbles, scrambled eggs, fresh cilantro, tomatoes, and queso fresco. I replaced the pickled red onions with minced fresh red onions that star on Root Down’s menu, because at home it’s easier (and I like the fresh flavor). And added avocado, because we weren’t going to make tacos without avocado.

    When you make these, it might be easier to just cook up an entire pound of chorizo versus the exact amount you need. It will store well in your fridge, and can go into future meals (great in soups!) or make it easier for you to get breakfast going tomorrow. You could also plan to serve a crowd: make a breakfast taco bar!

    Maybe it’s just nostalgia, but these tacos for breakfast feel a bit like a vacation. Enjoy!

    Chorizo & Egg Breakfast Tacos

    Chorizo & Egg Breakfast Tacos

    Published November 8, 2018 by
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    Yield: 3   |    Active Time: 30 minutes



    Ingredients:

  • 6 six-inch corn tortillas
  • 4 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon coconut oil
  • 1/2 cup chorizo crumbles, cooked and heated
  • 1 Roma tomato, diced
  • 1/2 an avocado, sliced
  • 1/4 cup queso fresco crumbles
  • 1 tablespoon minced red onion
  • 2 tablespoon minced cilantro
  • Optional: hot sauce of choice, to taste
  • Optional, for serving: lime wedges

  • Directions:

    1. Prep your ingredients first in this recipe, as once the eggs are cooked, you’ll want to immediately start assembling your tacos. So, dice that tomato, slice the avocado, and mince the cilantro and red onion now. Reheat or cook the chorizo.
    2. Warm the tortillas. There are plenty of ways you can get this done: place them in a preheated oven for a few minutes, warm them in a toaster oven, or heat them in a dry skillet. Whatever you do, watch them closely so as to avoid burning them or drying them out too much. Just a few minutes will do.
    3. Now, crack eggs into a medium sized mixing bowl. Add salt and pepper and whisk until they are a creamy yellow color and slightly frothy.
    4. Heat coconut oil over medium heat in a 10-inch skillet. When oil sizzles, pour in eggs. As eggs begin to set (it will take a minute or two), use a wooden spatula, to pull the eggs across the pan, stirring them. Continue until no visible liquid egg white remains, and then move the pan off the heat. (Tip: If there are other things to do or prepare, I sometimes will pull the pan from the heat a little bit early, say 30 seconds, to avoid over cooked eggs. They will continue to cook in the pan until you serve them.)
    5. Assemble tacos: take tortillas out of the toaster, and top each with a heaping tablespoonful of chorizo. Divide egg mixture evenly amongst tortillas, and then top each with diced tomato, a slice of avocado, queso fresco, minced red onion, and cilantro.
    6. Serve hot with hot sauce on the side, and lime wedges if using.

    Instant Pot Spicy Ginger Sweet Potato Soup

    Spicy Ginger Sweet Potato Soup
    Spicy Ginger Sweet Potato Soup

    Pairs well with grey days, warm slices of sourdough toast, and your favorite mug. We’re talking about this Spicy Ginger Sweet Potato Soup.

    Often times, sweet potato soups (and for that matter, pumpkin and butternut squash soups) are too sweet for me. This one employs a generous amount of shallots, roasted garlic, fresh ginger, and a dash of cayenne to balance that out. Plus, it’s velvety smooth, thanks to a can of coconut milk.

    The result is a soup that is like one big creamy autumn hug. Which, sometimes you just need.

    We keep our house at a brisk 62°F during the winter months, and I’ve grown used to living in my slippers and wrapped up in a blanket. (That’s not a complaint, I do like being all bundled up and cozy!) Something warm to sip on or slurp is definitely a bonus on the chilliest days!

    Keep things simple, by topping your mug with cilantro and cayenne, or if you’re feeling fancy try crème fraîche (I love a good dollop of crème fraîche, though I’m never quite well enough prepared when the time is right.)

    Spicy Ginger Sweet Potato Soup
    Spicy Ginger Sweet Potato Soup

    Instant Pot Spicy Ginger Sweet Potato Soup

    Published November 1, 2018 by
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    Serves: 6   |    Active Time: 30 minutes



    Ingredients:

  • 2-3 shallots, peeled and sliced
  • 5 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 1 tablespoon coconut oil
  • 3 pounds sweet potato, washed and peeled
  • 1 15-ounce can coconut milk
  • 2 cups vegetable broth
  • 1/4 teaspoon ground nutmeg
  • Dash ground cayenne
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • Optional, to serve: minced cilantro, additional cayenne, and/or crème fraîche

  • Directions:

    1. Heat coconut oil in the bottom of your Instant Pot (affiliate link!) on the sauté setting.
    2. Sauté the shallots, ginger, and garlic until fragrant and shallots being to turn translucent.
    3. Roughly chop sweet potatoes and place in pot, along with coconut milk and broth.
    4. Add nutmeg, cayenne, ground black pepper, and salt. Place lid on Instant Pot and set to “Soup” setting, with the timer at 7 minutes and the vent sealed.
    5. After the timer goes off, release the pressure. Using an immersion blender (I use this one (affiliate link!)) puree soup to desired consistency. You can make it super silky smoothy, or leave a few small chunks if you prefer.
    6. Serve soup hot, topped with cilantro, additional cayenne, and/or crème fraîche as desired.