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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    Slow Cooker Beef Bourguignon with Garlic Herb Sweet Potato Mash

    Slow cooker beef bourguignon

    Ok, so Beef Bourguignon is nothing new -- it's a total classic, and you've probably had it before. But here's the thing about classics, especially this one: THEY ARE SOOO GOOD. This dish didn't make Julia Child famous for nothing. When she said this dish was "certainly one of the most delicious beef dishes concocted by man," she wasn't kidding. At least, that was what I was thinking when I slurped this down for the third time this month. 

    Slow cooker beef bourguignon

    This week, we finally got a dining table for our apartment. Yea, it really did take that long. And yea, I've been eating a lot of meals on our couch. Even a few in an office rolly chair. My first meal at a real table in weeks? Awesome. 

    And even though my kitchen smelled like a home-style French restaurant by the time I sat down for dinner, no one at the dinner table knew that I had put in less than an hour in the kitchen -- thank goodness for slow cookers! Food always tastes even better when you've been outside all day. 

    Slow cooker beef bourguignon

    Best way to break in a new dining table? Surround it with friends, serve beef bourguignon spooned over savory herbed sweet potatoes, and keep everyone's mugs full of mulled wine. 

    Slow Cooker Beef Bourguignon with Garlic Herb Sweet Potato Mash

    Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

    This recipe is my take on the classic… and perfect for cool weather days! Makes plenty, too!

    Serves: 6-8   |    Total Time:



    Ingredients:

      For the Beef:
    • 1.5 pounds beef stew meat, diced
    • 1 tablespoon coconut oil
    • 1 white onion
    • 2 garlic cloves
    • 2 stalks of celery
    • 2 carrots
    • 1 cup wine
    • 2 tablespoons tomato paste
    • 1 teaspoon arrowroot powder
    • 1/2 cup cold broth
    • 1 bay leaf
    • 1 sprig rosemary
    • 1 sprig thyme
    • Salt & Pepper
    • For the Mash:
    • 6 Japanese sweet potatoes
    • 1 tablespoon coconut oil
    • 1 tablespoon rosemary, minced
    • Salt & Pepper

    Directions:

    1. Heat coconut oil over medium heat in the bottom of an Instant Pot or slow cooker pot. Slice the onion, and minced the garlic. Dice the celery. Add all three to the pot, and sauté until onions are translucent.
    2. Add the beef to the pot to brown, stirring only occasionally (every 5 minutes or so, as this will help develop good flavor). Meanwhile, dice the carrots. Add them to the slow cooker.
    3. Add the tomato paste and wine to the pot. Whisk together the cold broth and arrowroot powder. Add this mixture to the pot as well, and mix everything. Finally, season well with salt and pepper, and then place the rosemary, thyme, and bay leaf on top. Cover pot and turn slow cooker to low setting. Cook for 6-8 hours.
    4. Make the mash: peel and slice the sweet potatoes. Boil the sweet potatoes until tender, about 20 minutes. Strain. While the potatoes cook, mince and sauté the garlic in the coconut oil until browned. Mash together the potatoes, coconut oil and garlic, and rosemary. Season with salt and pepper to taste.

    2 Comments