Eikendal Chardonnay Paired with Pan-Roasted Chicken Breasts & Root Vegetables
Eikendal Chardonnay Stellenbosch, South Africa, 2014
Situated in the “Golden Triangle” of wine growing, Eikendal vineyards flourish in a mountain and maritime microclimate, that allows great diversity to produce grapes that will present the best of old world minerality and new world freshness. The brilliant pale gold wine starts the journey by leaning toward the new world, with aromas of apple, pineapple, cream custard, and a note of nuanced toasty oak. Medium light in body the wine takes a turn toward the old world, with your first crisp sip, reveling minerality that carries thru to the finish surrounded by flavors of apple, pear, citrus, massaged by a pleasant subtle note of French oak. Critics love this wine here are a few of the scores, TA 92, Platter’s South African Wine Guide 4.5 out of 5, Prescient Chardonnay Report 2015, 94. This wine is a great value at $19.99 and will continue to add complexity for the next 3 years if properly stored.
Pan-Roasted Chicken Breasts with Root Vegetables
What you will need:
4 10 oz to 14 oz bone-in split chicken breasts, trimmed
Salt and pepper
2 tablespoon olive oil
1 pound small red potatoes, unpeeled, quartered
8 ounces parsnips, peeled, halved lengthwise, and cut into 1-inch pieces
8 to 10 medium to large peeled split Brussel sprouts
4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces
6 shallots, peeled and quartered
1 teaspoon minced fresh rosemary
Juice of half of a lemon
Chopped fresh parsley
How to prepare it:
Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat roasting pan on medium heat about for 5 minutes. Add oil and heat until just smoking. Place chicken skin side down in pan and cook until well browned on first side, 5 to 7 minutes. Flip chicken and continue to cook until lightly browned on second side, about 3 minutes; transfer to plate.
Add potatoes, parsnips, carrots, shallots, Brussel sprouts, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon, lemon juice and a bit of fresh ground pepper, toss all ingredients to coat. Place chicken skin side up on top of vegetables, transfer roasting pan to the oven, and roast for about 22 minutes.
Using potholders, remove from the oven. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest while finishing vegetables. Being careful of hot handles, stir vegetables, return pan to oven, and roast until vegetables are tender, about 15 minutes. Stir in chives and season with salt and pepper to taste. Serve chicken over vegetables. Recipe adapted from americastestkitchen.com
Cheers, The Wine Guys