Pan Roasted Amish Chicken w/ Late Spring Vegetables


Chicken Breast, Salt, Pepper, Fingerling Potato, Asparagus, Snap Pea, Green Zucchini, Yellow Zucchini, Radish, Bay Leaf, Peppercorn, Sugar, Lemon, Peppadew Pepper, Garlic, Blended Oil, Parsley, Champagne Vinegar

How We Got Here:

The amish chicken is fabricated in house. We utilize any trim and bones for our house made stocks. The chicken wing is “frenched” which means we cut away the fat/meat from the wing bone to help create an estethic presentation. The pickled pepper-garlic sauce starts with peppadew peppers that are minced, combined with fresh herbs, lemon, and champagne vinegar. The garlic is slowly confit, cooled, and folded into the sauce. The fingerling potatoes are baked in a salt bed for 30 minutes. All the remaining ingredients are carefully prepped and packaged ready for you, the @home chef, to finish the dish. Enjoy!

Sommelier Doug Smith’s

Tasting Notes/Recommended Wine Pairings

Wine Recommendation: Chateau Des Deduits Fleurie; Total Wine $19.99

Ah, a good, ol’ fashioned, pan roasted chicken is a delight any time and is delicious and straightforward. Same with the wine we would recommend; a Cru Beaujolais.

The vegetables and potatoes that Chef includes in this dish are flavors that all work with Beaujolais. In general, light to medium bodied reds with higher acid are great with the fat in the chicken while the earthy character of the wine tends to play well with the herbs and other seasonings. Beaujolais is an uncomplicated wine with bright red fruit, complexity, and a refreshing quality that won’t overpower the subtle flavors in the dish. The recommended wine comes from the Beaujolais appellation of France where the Gamay grape is the primary red varietal. These light reds with high acid are part of the Burgundy region, though the climate is closer to the neighboring Rhone region. As is the case with so many French wines, the Beaujolais region was first planted centuries ago, and from the 7th century through the Middle Ages it was done by Benedictine Monks.  There are various classifications of Beaujolais and Cru Beaujolais is the highest category and the Fleurie produces a velvet textured wine with a fruity and floral bouquet.  The recommended wine has aromas of black cherries and wildflowers with dried fruit on the palate.  It is a perfect match with a pan roasted chicken. 

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