CABERNET FRANC PAIRING – CRÈME FRAICHE MARINATED ROASTED CHICKEN WITH DILL
INGREDIENTS:
Serves 6
Chicken
1 ½ cups crème fraiche
½ cup dill leaves and some stems, chopped fine
½ cup parsley leaves, chopped fine
5 garlic cloves, minced
1 tbsp canola oil
3 ½ to 4-pound chicken
Salt and black pepper
Rice Pilaf with Lemon
1 ½ tablespoons extra virgin oil
1 garlic clove, minced
¾ cup onion, finely diced
1 ½ cups long grain white rice
1 ½ cups chicken broth
¾ cup water
1 lemon zested and juiced
3 tbsp chopped parsley
3 tbsp chopped oregano
Salt and pepper
Roasted Vegetables
1 small head cauliflower, cut into florets
1 small bunch broccoli, cut into florets
2 large carrots, peeled and cut into slightly less
than ½ inch rounds
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
Salt and pepper to taste
METHOD:
Chicken
In a bowl place crème fraiche, herbs, garlic and 2 teaspoons salt, mix until well combined. Place
chicken in a plastic gallon sealable bag, add the crème fraiche mixture and squish it around the
chicken. Place in refrigerator for at least 2 hours or overnight. Rotate the bag once or twice to
evenly distribute marinade around chicken.
Preheat oven to 425°. Remove the chicken from the refrigerator one hour before cooking and let
rest at room temperature. Pour the oil into a 9×13 roasting pan and place chicken in pan and pour
marinade from the bag over top of chicken. Cover the chicken loosely with foil and roast for 45
minutes on middle oven rack (for crispy skin do not cover with foil, the herbs will get blackened
but have no burnt flavor). Take off the foil and cook for another 20-30 minutes, or until the legs
come away from the body with ease and the juices run clear from the thickest part of the thigh and
registers 165° with a thermometer. Take the chicken out of the oven and let it rest for 10 to 15
minutes. Use the pan juices as a sauce to spoon over chicken and rice pilaf.
Rice Pilaf with Lemon
Heat oil over medium heat in medium saucepan. Add garlic and onion and cook for 5 minutes or
until soft and translucent. Add rice and stir until rice is coated in oil and cook for another minute.
Add the broth and water, bring to simmer then turn heat down to low and cover. Cook for 12
minutes or until water is evaporated. Remove from stove and rest for 10 minutes covered. Remove
lid and stir in lemon zest, lemon juice, herbs and salt and pepper to taste.
Roasted Vegetables
Preheat the oven to 425°. Line a sheet tray with parchment paper. Toss the cauliflower, broccoli,
carrots, olive oil, garlic, salt, and pepper in a large bowl. Place on lined sheet tray. Bake until the
vegetables are tender and starting to brown, about 15 to 20 minutes.
Assemble your plate and don’t forget the glass of Davis Estates Cabernet Franc.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
INGREDIENTS:
Serves 6
Chicken
1 ½ cups crème fraiche
½ cup dill leaves and some stems, chopped fine
½ cup parsley leaves, chopped fine
5 garlic cloves, minced
1 tbsp canola oil
3 ½ to 4-pound chicken
Salt and black pepper
Rice Pilaf with Lemon
1 ½ tablespoons extra virgin oil
1 garlic clove, minced
¾ cup onion, finely diced
1 ½ cups long grain white rice
1 ½ cups chicken broth
¾ cup water
1 lemon zested and juiced
3 tbsp chopped parsley
3 tbsp chopped oregano
Salt and pepper
Roasted Vegetables
1 small head cauliflower, cut into florets
1 small bunch broccoli, cut into florets
2 large carrots, peeled and cut into slightly less
than ½ inch rounds
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
Salt and pepper to taste
METHOD:
Chicken
In a bowl place crème fraiche, herbs, garlic and 2 teaspoons salt, mix until well combined. Place
chicken in a plastic gallon sealable bag, add the crème fraiche mixture and squish it around the
chicken. Place in refrigerator for at least 2 hours or overnight. Rotate the bag once or twice to
evenly distribute marinade around chicken.
Preheat oven to 425°. Remove the chicken from the refrigerator one hour before cooking and let
rest at room temperature. Pour the oil into a 9×13 roasting pan and place chicken in pan and pour
marinade from the bag over top of chicken. Cover the chicken loosely with foil and roast for 45
minutes on middle oven rack (for crispy skin do not cover with foil, the herbs will get blackened
but have no burnt flavor). Take off the foil and cook for another 20-30 minutes, or until the legs
come away from the body with ease and the juices run clear from the thickest part of the thigh and
registers 165° with a thermometer. Take the chicken out of the oven and let it rest for 10 to 15
minutes. Use the pan juices as a sauce to spoon over chicken and rice pilaf.
Rice Pilaf with Lemon
Heat oil over medium heat in medium saucepan. Add garlic and onion and cook for 5 minutes or
until soft and translucent. Add rice and stir until rice is coated in oil and cook for another minute.
Add the broth and water, bring to simmer then turn heat down to low and cover. Cook for 12
minutes or until water is evaporated. Remove from stove and rest for 10 minutes covered. Remove
lid and stir in lemon zest, lemon juice, herbs and salt and pepper to taste.
Roasted Vegetables
Preheat the oven to 425°. Line a sheet tray with parchment paper. Toss the cauliflower, broccoli,
carrots, olive oil, garlic, salt, and pepper in a large bowl. Place on lined sheet tray. Bake until the
vegetables are tender and starting to brown, about 15 to 20 minutes.
Assemble your plate and don’t forget the glass of Davis Estates Cabernet Franc.
Courtesy of Mark Caldwell, Executive Chef Davis Estates