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Tuscan Style Roast Chicken & Grand Cru Reserve



So, the big question: what is a grand cru? A cru is a vineyard or a group of vineyards of a recognized quality. The term “grand cru” takes a step further and defines a specific wine or vineyard of a superior grade, or of the highest rank within its appellation. Contrary to popular belief, you can call your wine a cru or grand cru outside of France, unlike the use of the terms Champagne or Bordeaux.



Our 2021 Grand Cru Reserve is a white Bordeaux style blend made with all five of the white grape varietals we grow on property – 39% Chardonnay, 20% Petit Manseng, 18% Sauvignon Blanc, 12% Pinot Gris, 11% Viognier. This blend gives you a true taste of the terroir and what our vineyard has to offer. It is barrel fermented and has layers of tropical fruit, lemon curd, and orange zest with a creamy texture and a notable body.


When thinking of the main courses of a typical holiday dinner, of course there are a few main things that come to mind like a beef roast or ham. I wanted to have a main dish that will be nice for a smaller gathering and would be a little lighter. I thought, why not do an oven roasted chicken? And not just any oven roasted chicken, a Tuscan style roast chicken! Our Grand Cru plays nicely with the light poultry and zesty Italian herbs. And what goes better with a dish made with white wine than a glass of white on the side? (scroll to the bottom to learn about where this beautiful chicken came from)


Ingredients


· 5lb, fully defrosted, whole chicken

· 2 yellow onions

· 8 Cloves Garlic

· 1c white wine

· 1c chicken stock

· 4 sprigs fresh rosemary


For Rub

· 2 cloves Garlic

· 2 sprigs fresh rosemary

· 1 lemon

· 5TBS olive oil

· Salt

· Pepper


Instructions


Preheat oven to 400F.


To make the rub, finely chop the destemmed rosemary and peeled garlic.


Zest and juice one lemon, reserving the rest of the lemon to stuff chicken. Combine with the rest of the rub ingredients.


Rub the mixture on the outside of the chicken skin and lightly lift the skin and spread some rub underneath as well.


Quarter both onions.


Place chicken in a deep baking dish, I used a large enamel coasted cast iron pot (Dutch oven), and place the remainder of the lemon, 1 1/2 of the onions, and 5 peeled whole garlic cloves in the chicken cavity.


Pour the wine and chicken stock in the cavity, letting any excess fill the bottom of the pan. Place the remainder of the onion, garlic and rosemary around the chicken in the excess liquid.


Place chicken in the oven and immediately turn the temperature to 325F. Roast in the oven for approximately 45 minutes, or until almost cooked through.


When chicken is almost cooked through, turn up the oven to 425F to crisp the skin.


When the chicken is golden brown and cooked through take out of the oven and allow to rest a few minutes before serving.


The internal temperature for chicken should be at least 165F.


ABOUT THE CHICKEN

I was very gratefully gifted this beautiful chicken by Zack and Danielle with Alla Vita Farms. They are close neighbors to the winery and raise 100% pasture raised, non-GMO, non-soy fed poultry! I can personally attest to the excellent flavor of this chicken and the excellent, humane treatment of all of their animals. They by no means sponsored this post, I simply wanted to show gratitude for the donation of this gorgeous and delicious chicken and their continued support of our winery! Always remember to support your local farmers (poultry farmers, grape farmers, or otherwise)!






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