Recipes
Gabi’s Caramelized onion chicken with cardamom rice
Suggested pairing: 2022 Chenin Blanc
A favorite of Gabi's for a nice night in, the spices in this recipe make it the perfect compliment to a tart, chilled Chenin Blanc.
INGREDIENTS:
3 tbsp water
2 1/2 tbsp currants
4 tbsp olive oil
2 medium onions, sliced thinly
2 1/4 lb skin-on, bone-in chicken thighs
10 cardamom pods
1/4 tsp whole cloves
2 long cinnamon sticks, broken in 2
1 2/3 cups basmati rice
2 1/4 c. water
1 1/2 tbsp chopped parsley
1/2 cup chopped dill
1/4 cup chopped cillantro
1/3 c. Greek yogurt mixed with 2 tbsp olive oil (optional)
1 1/2 tsp salt
1 1/2 tsp pepper
INSTRUCTIONS:
- In a pot, bring 2 1/4 c. water to boil.
- Pour yourself a glass of Chenin Blanc. You deserve it.
- Heat 2 tbsp olive oil in a large pan over medium heat. Add onions and cook until golden (about 10-15 minutes), stirring occasionally. Remove onions from pan and set aside.
- In a large mixing bowl, thoroughly combine chicken, salt, pepper, olive oil, cardamom, cloves, and cinnamon.
- After wiping the large pan used for onions clean, add the chicken + spices + sear for 5 minutes on each side. Remove from pan.
- Leaving the remaining oil in the pan, add the rice, onion, currants, and salt + pepper to taste. Stir, then add the chicken back to the pan. Add boiling water (remember this from step 1?) and cover for 30 minutes to cook on low heat.
- Remove the pan from heat. Take off the lid and (quickly) place a (clean) tea towel over the top and (quickly) cover again with the lid. Leave it alone for 10 more minutes.
- Fluff the rice. Add the herbs. Plate (with the optional yogurt). Enjoy with another glass of Chenin Blanc.
Nana’s Chicken a la Can-Can
Suggested pairing: 2017 Red Table Blend
Easy-peasy, delicious, and made with minimal ingredients, Nana K's Chicken a la Can-Can is a great winter meal and a favorite of the Kirchhoff kids.
INGREDIENTS:
1 package boneless chicken breasts or precooked chicken stips
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 soup can water
1 soup can boxed Minute Rice (it does, in fact, come in a box)
French Fried Onions (as many as you like. We won’t judge)
INSTRUCTIONS:
- Cook a couple of boneless chicken breasts, cool and tear into strips (OR skip this and buy pre-cooked chicken strips. That’s fine too.)
- Mix together and bring to a boil in a sauce pan the Cream of Chicken Soup + Cream of Celery Soup.
- Using the soup cans you just emptied, add 1 can water. Stir. Add 1 soup can full of of Minute Rice and the chicken. Stir again.
- Return to a boil, then cover and cook on medium-low heat for 7 minutes. Transfer to a plate or casserole dish.
- Under a broiler, toast 1 can of French Fried Onions until golden brown and crunchy. Spread over the top of caserole. This is the best part.
Pop-pop's Pot Roast
Suggesed pairing: 2018 Home Ranch Red
Craig Kirchhoff comes from Nebraska and so does his Pot Roast recipe. Pull out the Crock-Pot, leave for work, and come home to a delicious hearty meal you can share with friends over a glass of Home Ranch Red.
INGREDIENTS:
3-4 lbs pot roast
2-3 potatoes, pared and thinly sliced
2-3 carots, pared and thinly sliced
1-2 onions, peeled and sliced
Salt + pepper to taste
1/2 cup water or beef stock
INSTRUCTIONS:
- Prepare the vegetables.
- Put the vegetables in the bottom of the Crock-Pot.
- Salt and pepper your meat. Add any spices you like (we like mesquite bbq seasoning to add a bit of smokey flavor) and don't foreget to season with your heart.
- Add liquid.
- Cover and cook on high heat for 4 to 5 hours (or 12 hours on low).
- Uncork your Home Ranch Red, uncover your Crock-Pot, and serve.