Roasted Chicken & Tapestry Reserve Red Wine

A Perfect Winter Pairing

When comfort marries elegance, roasted chicken finds its perfect match in Beaulieu Vineyard Tapestry Reserve Red Wine. This dish, with its golden-crisp chicken thighs, briny Castelvetrano olives, and fragrant shallots, creates a symphony of flavors that’s rustic yet sophisticated. Paired with the lush complexity of the Tapestry Reserve Red Wine, with its rich layers of dark fruit and subtle hints of spice, the result is a celebration of taste and texture.

Whether it’s a special dinner party or a quiet evening at home, this pairing was made to create unforgettable moments with the people you love—those times when #BVwasthere to make it all the more extraordinary.

Ingredients

• 6 chicken thighs (Take chicken out of refrigerator 20 minutes before cooking and season with salt and pepper)
• 5 shallots - cut into ¼’s or ⅛’s depending on size of shallot
• ½ fennel bulb - halved and sliced
• 4 garlic cloves - sliced
• 1 Tbs fresh thyme + oregano
• ¾ cup green olives (Castelvetrano)
• BV Tapestry Reserve
• 1 lemon - sliced
• 1 lemon - juiced
• 2 T butter
• Olive oil
• Salt and freshly ground pepper
• Optional garnish - preserved lemon + fennel fronds

Instructions

1. Preheat oven to 400 degrees. Heat a large cast iron skillet over medium high heat - when hot add oil - when oil is hot - cook chicken, skin side down first. Cook in two batches as to not overcrowd the pan and insure a nice crispy skin. Cook until skin is golden brown, turn and cook other side until browned. Set aside on a platter.
2. Add 2-3 Tbs olive oil to pan and cook shallots and fennel until browned - add a pinch of salt and pepper. Add garlic and herbs, cook 2 more minutes. Deglaze pan with ½ cup BV Tapestry Reserve. Return chicken to skillet skin side up. Add olives and lemon slices. Place in oven and cook 15-20 minutes until thighs are cooked to 165 degrees.
3. Remove from oven - place thighs on a serving platter and tent with foil to keep warm. Place skillet on stove over medium heat - add 2 T butter and lemon juice. Cook 2-4 minutes - taste and adjust seasoning if needed. Spoon olive sauce over chicken. Serve immediately. Garnish with preserved lemon zest and fennel fronds and enjoy with a bottle of BV Tapestry Reserve.

2021 Tapestry Reserve Red Wine

96 Points - JamesSuckling.com

The wine has fantastic character with aromatic intensity and tremendous balance and structure that are equally lush and fruity. A tremendous year to experience the nuances and terroir distinction from around the valley.