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.

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    Vanilla Chai Spice Dried Pears

    Vanilla Chai Spice Dried Pears

    A big box showed up in our dining room in mid-September with my name on the shipping label. 

    It was my birthday but I still scratched my head. This September, I had been so stressed that I mostly avoided the topic of my birthday or gifts with anyone that asked— I certainly didn’t need anything, but I also just couldn’t find a minute to think about it clearly.

    I had ordered nothing from Amazon myself (though in the same minute that thought entered my mind I also started doubting myself— had I hit “buy now” on that Dehydrator I had been eyeing instead of “add to cart?”). 

    When I got halfway through opening the box with a paring knife and found it was a Dehydrator, I doubted myself even further. So much so, that I stopped right there and pulled out my phone to check my Amazon order history.

    Vanilla Chai Spice Dried Pears

    Relief washed over me when I saw I had placed no orders in the last month, but I still had a mystery on my hands. I finished unpacking the appliance before drilling Oliver on who had bought it. It probably took me four tries to get it right, but when I did land on my dad it all made sense. I had given him a non-answer when he had asked about my birthday in general, so he had asked Oliver.

    This new dehydrator was about five times nicer than any of the ones I was planning to buy myself! Quieter, easy to use, and has a timer (key, if you ask me!). It’s the Excalibur 5-Tray Dehydrator (affiliate link!). (THANKS DAD!)

    So far, my absolute favorite thing to dehydrate has been pears.

    This recipe is inspired by one I found in Dried and True (affiliate link), a cookbook that takes dehydrating to the next level, moving it from boring old-fashioned recipes to new, inventive, and tantalizing flavors. I made the Dried Vanilla Pears from the book twice before venturing out on my own.

    Vanilla Chai Spice Dried Pears

    As soon as our first fall day hit, I immediately was dreaming about warmer flavors, like cinnamon, nutmeg, and cloves. Chai. And that’s how these pears came to be — a day dream, like most of my recipes 😉

    In real life, each slice of pear was such a treat, I savored every one. We took them hiking, ate them around the house, and packed them in our bags for outings around town. I always looked forward to those delicious pears. I thought, for about 5 seconds, about sharing them with a few coworkers but greed got the best of me and I kept it to myself. Sharing the recipe is almost as good, right?!

    This recipe is good for dehydrating-pros or a newbies like me. Make it while the pears are at their peak! I used Starkrimson Pears one round and Colorado Heirloom Pears another; Bartlette and D’Anjou would also be great.

    Vanilla Chai Spice Dried Pears

    Vanilla Chai Spice Dried Pears

    Published October 16, 2018 by
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    Yield: 20 slices   |    Active Time: 8-9 hours



    Ingredients:

  • 4 ripe pears Starkrimson
  • 1/2 cup granulated sugar or coconut sugar
  • 1 cup water
  • 5 slices of fresh ginger - each about the size of a nickel
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon vanilla extract
  • 1/16 teaspoon ground nutmeg
  • 1/16 teaspoon ground cardamom
  • Pinch of ground cloves

  • Directions:

    1. Combine all ingredients but the pears in a sauce pan, and bring to a simmer, stirring until sugar is dissolved.
    2. Wash pears and cut into 1/4-inch thick slices. Remove seeds and cut of stems as you go.
    3. Work with 3-4 pear slices at once: submerge pears in syrup on the stove, simmering slices for 10 minutes. Pears should be softened through but should not fall apart easily.
    4. Use a slotted spoon to remove slices from syrup and set on a plate to cool for several minutes.
    5. When all of the pears are done, spread them out on the wracks of your dehydrator (I use this one - affiliate link!), with at least 1/4-inch of space between each slice.
    6. Place wrack in dehydrator and set to 135°F for 8-10 hours, until pears are dried but still chewy.

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    Baked Ricotta with Blackberry-Thyme Smash

    Baked Ricotta with Blackberry-Thyme Smash

    Boise is surrounded by golden hills, many of them charred by grass fires. But don’t be deceived: just and hour north, you’ll be among the trees, an hour further and the grass turns green, and just thirty minutes more, you’ll come around the bend into McCall and spot Payette lake, backdropped by Brundage Mountain. This is where we spent the end of August— in a cabin with family. 

    We visited just two weeks after the annual huckleberry festival, but there were plenty of wild blackberries at the farmers market still, something you don’t see much of in the front range of Colorado! So of course, I had to take that inspiration and run with it— creating a massive list of things to make (yes, I do seem to have a thing for lists). And perhaps I’ll plant some berries in my yard next spring... blackberries, blueberries, and gooseberries too. 

    Baked Ricotta with Blackberry-Thyme Smash
    Baked Ricotta with Blackberry-Thyme Smash

    Between blackberries, we hit the trails, exploring the Payette Lake peninsula and Bear Basin on mountain bikes. On the hottest day, we rented a paddle board and kayak— the river north of town is breathtaking. 

    McCall is truly a gem of a mountain town! Outdoor enthusiasts— put this on your list. You get the strangest feeling riding your bike through the woods, like you’ve been transported to the Red Wood Forest, minus the heat! I'll be sharing a few pictures in my monthly newsletter in just a few days -- sign up here

    Baked Ricotta with Blackberry-Thyme Smash

    Published September 6, 2018 by
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    Serves: 6-8   |    Active Time: 40 minutes



    Ingredients:

    Baked Ricotta:
  • 2 cups of full fat ricotta
  • 1 egg
  • 1/4 cup tablespoons Parmesan (divided in 2 parts)
  • Zest of 1 lemon
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • A few cracks pepper
  • 1 tablespoon olive oil

  • Blackberry-Thyme Smash:
  • 1 1/2 cups fresh blackberries, divided
  • 3 sprigs thyme, plus more for garnish
  • Juice of 1/2 a lemon
  • Pinch of salt
  • 1 tablespoon honey
  • For serving: crackers, crostinis, and/or crudités of choice

  • Directions:

    1. Preheat oven to 350°F. Grease a 50-ounce capacity (about 3 cups) ramekin, baking dish, or cheese baker with 1 tablespoon olive oil.
    2. In a medium size mixing bowl, whisk together the ricotta, egg, 2 tablespoons of Parmesan, lemon zest, minced garlic, salt, and pepper.
    3. Using a spatula, transfer the cheese mixture to the baking dish. Sprinkle top with remaining 2 tablespoons parmesan. (Note: Do not over fill your baking dish. Make the cheese level or below the top rim of the baking dish (if needed, divide the cheese between two baking dishes. This will prevent overflow and a mess in your oven!).
    4. Place in oven, and bake for 25-30 minutes. Parmesan on top should begin to turn golden.
    5. While the cheese is cooking, make the Blackberry-Thyme Smash: place 1 cup black berries, leaves from 3 sprigs of thyme, juice of 1/2 lemon, pinch of salt, and honey in a bowl and mash with a fork until a saucy, jammy mixture is created. Add in remaining 1/2 cup whole berries (for texture).
    6. Spoon Blackberry Smash mixture over baked cheese, and top with a sprig of thyme as garnish. Serve while cheese is still warm with crackers, crostinis, or crudités.

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