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.

    Baked Oatmeal Apples

    Baked Oatmeal Apples
    Baked Oatmeal Apples

    Breakfast already ready when you wake up. Seems like a dream, doesn’t it? But lately my approach to breakfast has been exactly that, batch making breakfast one or two times a week (things like casseroles, baked oatmeal, and frittatas) so that when I wake up there is one less thing to do as part of my routine. I usually do this on weekends, when there’s no rush to get out of the house.

    Mornings are the best. (Who’s with me?) They are the best for a pretty specific reason (IMO), and that’s the peace and quiet they bring (morning lovers will understand).

    That peace and quiet is largely possible due to routine for me. And it’s really hard to change something about your morning routine. I’ve tried adding in meditation (lasted about 14 days), journalling, and stretching, but none of them stick. What I usually find that adding more in just brings unnecessary stress during those early hours. When it comes to mornings, I’m all for simplifying.

    Baked Oatmeal Apples
    Baked Oatmeal Apples

    Batch making breakfast fits perfectly into that scheme: as soon as I’m done making my morning coffee, I’m serving myself breakfast. No decisions necessary. No thinking. Just something absolutely delicious to eat. And in this specific case… something perfectly fall, too! Cozy apples filled to the brim with baked oatmeal and warm spices, like nutmeg, cloves, and cinnamon.

    If you like cinnamon apples, or apple pie, but maybe don’t want quite that much sugar for breakfast, you’re going to love these apples. They’re not as a sweet as the “inside out apple crisp apple” recipes you may have tried, truly more like baked oatmeal stuffed inside of an apple, with the natural fruit juices leading the way in flavor.

    That said…. with a little whipped cream they could make a cozy dessert later in the day.

    My favorite types of apples are the crisp and juicy ones, and those are also the ones that work best in this recipe. Think Honey Crisp, Jonagold, or Granny Smith (that last one will be a big more tart, for those of you that love tart flavors). I used some Gala here.

    Baked Oatmeal Apples
    Baked Oatmeal Apples

    Baked Oatmeal Apples

    Published October 25, 2018 by
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    Serves: 6   |    Active Time: 60 minutes



    Ingredients:

  • 6 crisp apples
  • 2 tablespoons butter, melted and cooled
  • 3 tablespoons maple syrup
  • 1/2 cup milk
  • 1/2 cup whole milk yogurt
  • 1 egg yolk
  • 1 teaspoons vanilla extract
  • 1 cup rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/16 teaspoon ground nutmeg
  • Pinch of ground cloves
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chopped pecans
  • To serve: plain or vanilla yogurt

  • Directions:

    1. Preheat oven to 375°F.
    2. Using a paring knife, cut the tops off the apples and save for step 5. Using a spoon with sharper edges, such as a melon baller, scoop out the apple core and some of the flesh. Be sure the leave at least a 1/4-inch thick outer wall of apple all the way around. Reserve the flesh you’ve removed from the apples, discard of the seeds and pith.
    3. Chop up the reserved apple flesh and place in a medium mixing bowl, along with the melted butter, maple syrup, milk, yogurt, egg yolk, and vanilla. Stir to combine.
    4. Add the dry ingredients to the bowl: rolled oats, cinnamon, nutmeg, cloves, baking powder, salt, and chopped pecans. Stir until full combined.
    5. Arrange apples in a baking dish and scoop oat mixture into the cavity of each apple. Place the apple tops back on, and place baking dish on center wrack in oven. Bake 35-45 minutes, until apples are baked though.
    6. Allow to cool 5-10 minutes before serving. Serve on plates with yogurt (for breakfast) or whipped cream (for dessert).

    Chopped Kale Salad with Bacon, Dates & Pecans

    Chopped Kale Salad with Bacon, Dates & Kale

    Two co-workers were talking about the best kale salad ever at this fancy restaurant downtown — Oak. They both noted that it was most memorable part of their meal. The salad. Can you believe that?!

    That conversation got my mind going, and somehow I invented a story in my head about that salad. In my mind, it had pecans, dates, and even bacon. It wasn’t just kale, there were other greens to lighten it up. And the dressing was tangy and sweet but not overpowering. I thought about that salad so much that I went ahead and made it (because why not?).

    Chopped Kale Salad with Bacon, Dates & Kale
    Chopped Kale Salad with Bacon, Dates & Kale

    It wasn’t until I went to write this post that I remembered the original inspiration (Oak’s famous salad), and figured I should probably look up what their kale salad actually contains. Boy was I off the mark!

    Shaved Apple & Kale Salad. Grana Padano, togarashi, candied almonds.

    Say what??! Kale, apples, cheese, candied nuts, you have me on the edge of my seat! But then, Togarashi?!

    I guess I have to just go try the original. Until then, I’m going to pretend my own kale salad is just as famous.

    Chopped Kale Salad with Bacon, Dates & Kale

    Chopped Kale Salad with Bacon, Dates & Pecans

    Published October 4, 2018 by
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    Serves: 4   |    Active Time: 20 minutes



    Ingredients:


    For the Salad:
  • 4 kale leaves, chopped into bite-sized pieces
  • Sprinkle of salt
  • Drizzle of extra virgin olive oil
  • 1 cup romaine, shredded
  • 1 cup radicchio, shredded
  • 6 medjool dates, pitted and roughly chopped
  • 4 slices cooked bacon, cooled and chopped in bite sized pieces
  • 1 tablespoon dijon mustard
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

  • Directions:

    1. Place kale in a salad bowl. Drizzle lightly with oil and a sprinkle of salt. Using your hands, “massage” the kale, rubbing the leaves with your hands until they are bright green and tender. This will make them easier to eat.
    2. Add shredded romaine and radicchio to the bowl, and toss to combine. Add bacon, dates, and pecans.
    3. Combine first four ingredients for vinaigrette in a small jar and shake to combine. Season with salt and pepper to taste. Drizzle over salad to your tastes and toss. Serve.