|
Ginger
Syrup
Ginger Beef and Leeks
Glazed Chicken Thighs and Carrots
Blue Ginger
Gimlet
Michael Schlow's Chilled Shrimp & Cucumber Salad with Sweet & Spicy
Ginger Vinaigrette
WINE NOTES
Allende:
100% Tempranillo. Dual exposures of the DeGregorio
family vineyards result in two distinct microclimates. The vineyards
that face north-northwest produce grapes that are higher in acidity,
which gives the wine structure. The south-southeast-facing vineyards
produce grapes with ripe fruit aromas. Estate-bottled unfiltered.
Mumm: An original cuvee combining
nuance & finesse coming from Cordon Rouge grapes and power and fruit
from Pinot Noir. Delicate and smooth.
|
|
Glazed Chicken Thighs
and Carrots
Serves 4
- 2 pounds chicken thighs, skin on, bone in
- 1 pound bag of organic carrot nubs
- 2 large yellow onions, thinly sliced
- 5 ribs celery, 1 inch roll-cut
- 4 large yellow fin potatoes, washed and cut
into 1-inch pieces, skin on
- 1 tablespoon fresh chopped thyme
- 1/2 cup ginger syrup
Pre-heat oven to 500 degrees, fan on if possible.
In a large bowl, mix all the ingredients together and season well
with kosher salt and freshly cracked black pepper. In a sauté pan,
roasting pan or cast iron pan coated lightly with oil on medium-high
heat, sear the chicken thighs first, skin side down until brown then
flip until brown, about 6-8 minutes total. Remove the chicken and
add the rest of the bowl. Sautee for 8 minutes until soft then top
with chicken, skin side up. Roast in the oven for 15-20 minutes
until juices run clear when chicken is pierced and veggies are
cooked thru. Serve family-style on platter.
Click Here for a
Printer Friendly version 
|
