Ready to inspire your palate, look like a food and wine pairing pro, and indulge in some seriously delicious adventures in the kitchen?
Step 1: Reach for a silky, sophisticated, super versatile wine, like the newest vintage of EnRoute’s flagship Pinot Noir, Les Pommiers. It's silky, stylish, lush and bright, aka, the best traits of the Russian River Valley, bottled.
Step 2: Layer in comforting seasonal flavor. We love the elegant simplicity of this roasted chicken thigh recipe and wine pairing below. Layered atop a bed of lemons with whole sprigs of rosemary and thyme offer amazing aromatics, it draws out the opulent berry flavors and earthy undertones of our favorite Russian River Valley Pinot Noir. We added in some roasted sweet potatoes, which add rich, caramelized flavors, not to mention a wintry dose of vitamins A and C, to the overall menu.
Rosemary Roasted Chicken Thighs with Caramelized Sweet Potatoes
Wine Pairing: EnRoute Pinot Noir, Russian River Valley, “Les Pommiers”
1 yellow onion, sliced
1/2 cup garlic cloves, smashed and peeled
1 lemon, sliced in eight rounds
12 fresh thyme sprigs
4 rosemary sprigs
12 bone-in, skin-on chicken thighs
Kosher salt and fresh ground pepper
Roasted Sweet Potatoes:
3 large sweet potatoes, cleaned, peeled and cut into 1-inch cubes
2 tablespoons extra virgin olive oil
Black pepper to taste
¼ to ½ teaspoon fine sea salt
Optional: For a warm and fragrant twist, substitute 1 teaspoon ground cinnamon plus ½ teaspoon allspice for your salt and black pepper
For the Chicken Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Form a bed using the sliced onions and smashed garlic cloves. Add a layer of lemon rounds and place the thyme and rosemary on top.
Lay four paper towel sheets across a large plate. Place chicken thighs skin side down on towels to absorb excess moisture. Sprinkle about a tablespoon of salt and plenty of fresh ground pepper across all 12 thighs. Turn thighs skin side up and season them again. Transfer chicken to your aromatic bed of onions, lemons and herbs, placing them skin side up. Be sure to tuck any loose onions beneath the chicken.
Roast your thighs for 45 minutes to an hour, until the juices run clear when pierced with a knife. Turn the oven to broil, move the chicken to the top rack and cook for an additional five minutes or until the skin appears crisp and dark golden in color. Discard your lemon and herbs.
For the Sweet Potatoes: Preheat oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper, and spread cubed potatoes evenly across the sheet. Drizzle your olive oil across the potatoes, then sprinkle your black pepper and sea salt or your cinnamon and allspice. Toss together until evenly coated, then arrange your potatoes in a single layer across your baking sheet. Don’t crowd the potatoes, allowing them plenty of room to crisp up and caramelize on the outside. Bake for 15 to 20 minutes, then use a pair of tongs to toss or turn the potatoes. Cook for an additional 20 minutes, until the potatoes have grown tender and the edges begin to crisp. The goal is caramelized but not charred, so keep an eye on these last few minutes!
On a large serving platter, layer your roasted onions and place chicken on top. Fill a large serving bowl with your sweet potatoes. Add a crusty baguette or warm yeast rolls and a fresh salad for an elegant family-style meal. Don’t forget the EnRoute Pinot Noir, “Les Pommiers.” The fragrant chicken and caramelized potatoes draw out the opulent berry flavors and subtle earth and spice accents of this swoon-worthy Russian River Valley Pinot Noir.
For more wine and food pairings to inspire your palate and lure you into the kitchen, check out these delicious recipes.
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