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:

1. In a pot, bring 2 1/4 c. water to boil.
2. Pour yourself a glass of Chenin Blanc. You deserve it.
3. 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.
4. In a large mixing bowl, thoroughly combine chicken, salt, pepper, olive oil, cardamom, cloves, and cinnamon.
5. After wiping the large pan used for onions clean, add the chicken + spices + sear for 5 minutes on each side. Remove from pan.
6. 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.
7. 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.
8. 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:

1. 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.)
2. Mix together and bring to a boil in a sauce pan the Cream of Chicken Soup + Cream of Celery Soup.
3. 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.
4. Return to a boil, then cover and cook on medium-low heat for 7 minutes. Transfer to a plate or casserole dish.
5. 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:

1. Prepare the vegetables.
2. Put the vegetables in the bottom of the Crock-Pot.
3. 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.
4. Add liquid.
5. Cover and cook on high heat for 4 to 5 hours (or 12 hours on low).
6. Uncork your Home Ranch Red, uncover your Crock-Pot, and serve.