Spatchcock Chicken with Tomatoes and White Wine Sauce [RECIPE]

Spatchcock Chicken with Tomatoes

Feed the family in about 30 minutes by spatchcocking a chicken tonight. (Photo by Jathan Fink, Jadeworks Entertainment)

One of my favorite ways to prepare poultry of late is to spatchcock it, which means we remove the bird’s backbone and roast it flattened out in a large cast iron skillet. It cuts the time from oven to table in half (at least), and cooks the bird much more thoroughly. It also delivers a juicy, succulent chicken instead of the tough, dry ones traditional roasting methods sometimes create. The addition of chardonnay and tomatoes adds a new dimension to the flavor profile that is simply yummy.  Read more of this post

Chardonnay and Herb Dressing [RECIPE]

Chardonnay and Herb Salad Dressing

Brighten up your salad with our delicious Chardonnay and Herb Dressing. (Photo by Jathan Fink, Jadeworks Entertainment)

 

Vibrant and savory, I like to serve our Chardonnay and Herb Dressing poured over a green salad as the perfect introduction to my favorite pasta dish, Penne with Italian Chicken Sausage and Fennel. It’s also yummy used as a dipping sauce for crusty bread.  Read more of this post

Rotini with Sugo Fresco Giardino

Rotini with Sugo Fresco Giardino

This no-cook pasta sauce is prepared with fresh ingredients straight from the farmer's market.

Summer always seems rather magical, whether we’re strolling through the park at dusk, watching fireflies illuminate the night or walking along the cliffs of Big Sur as the Pacific crashes against the coast, filling the air with the mingling scents of salty sea water and crisp pines. One of our favorite places to visit on warm afternoons waits among the arid, rolling hills of California’s beautiful central coast. Introduced to us by my great aunt and uncle during a visit to Paso Robles several years ago, Wild Horse Winery and Vineyards is one of those picturesque places where time stands still, laughter lingers like the roses that perfume the air, and each moment becomes a memory to be savored like the flinty chardonnay served in the garden there beneath long vine-covered arbors, big white umbrellas and the shimmering sun. Much like those languid days, our Rotini with Sugo Fresco Giardino is simple and elegant, infused with rich aromas and delightful flavors, and best of all, it can be savored with your favorite wine and enhanced with the company and laughter of dear friends.

This recipe is in memory of Editha Hayes Spencer, who taught us to relish simple moments, find beauty in unexpected places, and to live life with an open heart. We know she would have loved this one.

PREP: 10 minutes + 2 to 8 hours sitting time
COOK: 8 minutes

INGREDIENTS

  • 1 cup extra-virgin olive oil
  • 2 ½ teaspoons crushed red pepper flakes
  • 6 medium tomatoes
  • 6 garlic cloves, crushed
  • 1 tablespoon dried oregano
  • 1 cup loosely packed fresh basil leaves
  • Kosher salt
  • 1 pound rotini pasta
  • Freshly grated Parmesan cheese

DIRECTIONS

  1. Make chili oil: Stir together ½ cup oil and 2 teaspoons red pepper flakes. Let stand at room temperature at least 2 hours or up to 2 days.
  2. Make sauce: Core tomatoes and tear into bite-size pieces directly into a serving bowl. Add garlic, remaining ½ teaspoon red pepper flakes, oregano, basil, 1 ½ teaspoons salt, and remaining ½ cup oil. Lightly crush together using a wooden spoon. Let stand at room temperature 1 to 8 hours.
  3. Bring a large pot of water to a boil; add salt to taste. Add pasta; cook until al dente, about 8 minutes. Drain. Add hot pasta to tomato mixture. Discard garlic cloves. Serve with Parmesan cheese and chili oil for drizzling.

YIELDS: 6 servings

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