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avril, 2019

Chicken Gets Some Lemon Love

Game changer: If a rotisserie chicken from the supermarket is your go-to when you’re too busy to cook, this recipe could change your life. The prep takes all of 10 minutes, and the oven does the rest. Pour yourself a glass of wine and prepare your palate for some of the crispest, juiciest chicken ever.

The hero ingredient here is California citrus—a Meyer lemon if you can get one, a navel orange if you can’t. Slice it up, place the spice-rubbed chicken on top and wait for the magic. Your kitchen is about to smell amazing. Sizzling drippings, juicy citrus and peppery olive oil merge in the baking dish, making a tasty bath for the chicken and green olives. Baste once to spread the flavors around and you’re done. All this garlicky, smoky goodness calls for a spicy red wine.

The fragrant, thin-skinned Meyer tastes like a cross between an orange and a lemon. In fact, researchers think that’s what it is—a hybrid that happened naturally, not by human hands. Discovered in China a century ago, the fruit now thrives in California orchards and home gardens, but its brief season winds down in spring. Seize the moment!

Tablas Creek Goats

FROM GRAPES TO GLASS

Did you know that California is a global leader in sustainable winegrowing? Wineries statewide are celebrating their commitment to sustainability throughout April. Explore Down to Earth Month and the wide range of fun and educational public events on offer from eco-tours, tastings of earth-friendly wines, winery Earth Day parties, vineyard hikes and more. Can’t make the trip? Open a bottle of your favorite California wine and toast our commitment to green from grapes to glass.

The Pour

Which Wine?

California Pinot Noir has generous fruit aromas (think raspberry and cherry), lively acidity and plenty of depth—just the ticket for this boldly seasoned chicken dish. Premier AVAs (appellations) for Pinot Noir include Sonoma Coast, Russian River Valley, Los Carneros, Santa Lucia Highlands and Santa Rita Hills, but you will find elegant Pinot Noirs from cool-climate areas throughout the state.

Meet the Grapes: Explore more wine pairings

The Recipe

Poulet Rôti Au Citron Meyer Et Au Paprika Fumé

Spain’s smoky pimentón gives these succulent chicken thighs a deep, ruddy color as they roast on a bed of sliced red onion and sliced Meyer lemon. You’ll want to serve every drop of the garlicky pan juices. The soft citrus slices can be eaten or not, as you prefer. Pat the spice rub on the chicken in the morning or even the day before.

Wine suggestion: Cabernet Sauvignon ou Merlot de Californie

Ingredients

  • 4 cuisses de poulet avec la peau et l’os, environ 1 1⁄2 lb (1 kg)
  • (750 g) au total
  • 1 cuillère à soupe d’huile d’olive extra-vierge

ENROBAGE D’ÉPICES :

  • 1 1⁄2 cuillère à thé de sel casher ou de sel de mer
  • 1 1⁄2 cuillère à thé d’origan séché, émietté
  • 1 1⁄2 cuillère à thé de poudre d’ail
  • 1 1⁄2 cuillère à thé de pimentón de la Vera (paprika fumé d’Espagne)
  • 1 citron Meyer, bouts enlevés, puis tranché mince
  • 1 petit oignon rouge, coupé en deux et tranché mince de la tige à la racine
  • 24 olives vertes (optionnel)

Préparation

Recouvrir les cuisses de poulet de l’huile d’olive. Incorporer tous les ingrédients de l’enrobage dans un petit bol, bien mélanger. Saupoudrer les deux côtés du poulet. Placer les cuisses assaisonnées sur une grille au-dessus d’une assiette ou d’un plateau et les placer au réfrigérateur, à découvert, pendant 8 à 24 heures. Retirer du réfrigérateur 30 minutes avant le rôtissage. Placer une grille dans la partie supérieure du four et préchauffer le four à 425 °F (220 °C). Choisir un plat de cuisson peu profond, juste assez grand pour tenir les cuisses en une seule couche sans que celles-ci se touchent. Mettre les tranches de citron et d’oignon dans le plat de cuisson et les mélanger. Les réarranger en un lit plat et placer les cuisses directement sur le dessus.

Rôtir le poulet pendant 20 minutes, puis l’arroser avec le jus de cuisson. Poursuivre la cuisson jusqu’à ce que la peau du poulet soit bien dorée et croustillante et que les oignons et les citrons commencent tout juste à caraméliser, environ 20 minutes de plus. Ajouter les olives vertes, le cas échéant, environ 10 minutes avant que le poulet soit cuit.

Laisser le poulet reposer pendant 15 minutes avant de servir afin qu’il soit juteux.

Quatre Portions

Wine Institute is an association of nearly 1,000 California wineries and affiliated businesses from the beautiful and diverse wine regions throughout the state. Wine Institute works to create an environment where the wine community can flourish and contribute in a positive fashion to our nation, state and local communities. For information please contact communications@wineinstitute.org.

 

Certified sustainable producer Jordan Winery, owner of the Wine Country Table website and magazine, consents to Wine Institute’s use of its trademark for this book. Find food, wine, entertaining and travel tips at www.winecountrytable.com.