Roast Chicken is the ultimate comfort food. I always loved when my mom would make chicken & grapes as a kid. It was a simple one-pot weeknight dinner that was rich in flavor, but light on the tummy. The recipe was easy to prepare and it always made for the perfect family meal. This recipe is similar in nature and it reminds me of that special time, when we all sat down to enjoy the simple flavors of spring.
In this recipe, Pan Roasted Chicken with Red Peppers, Olive & Asparagus, the chicken is seared on the stovetop first and then finished in the oven. I use the pan juices from the chicken to prepare the red wine sauce and saute the vegetables. I love the simplicity of the dish and it pairs nicely with a glass of Qupe Syrah. I hope you and your family enjoy this delightful dish and the warm thoughts of spring.
1 organic chicken, cut up or a combination of breasts and thighs
4 tablespoons butter, divided
1 clove garlic, minced
1 cup asparagus spears
1/2 cup jarred roasted red peppers, or blackened and peel your own
1/2 cup kalamata olives, pitted
1 cup chicken broth
1/2 cup Qupe Syrah, or other syrah
1/4 cup capers, drained
2 tablespoons fresh dill, minced
1. Preheat the oven to 425 degrees. In a large oven proof saute pan, add 2 tablespoons of butter and 2 tablespoons of olive oil and place over medium heat. Unwrap the chicken and sprinkle with salt and pepper. When the butter is melted, add the chicken to the pan, skin side down and sear for 5 minutes.
2. Rough chop the olives and red peppers and prepare the other ingredients to add to the sauce while the chicken is cooking. Flip the chicken over and continue to cook for 4 minutes.
3. Place the pan in the oven and continue to roast the chicken for 25 minutes, or until the internal temperature is 165 degrees.
4. Remove the chicken from the oven. Place the chicken on a plate and cover with foil while you make the sauce.
5. In the same pan, add the asparagus and garlic. Saute for 2 minutes, while stirring to combine the flavorful bits on the bottom of the pan.
6. Next, add the red peppers and olives and stir to combine. Continue to cook the mixture for 1 minute, then add the chicken broth and syrah to pan. Turn the heat up to medium-high and continue to cook until the sauce is reduced by half, about 4 minutes.
7. Dollop in the last 2 tablespoons of butter and stir to combine with the sauce. The sauce will become shiny and slightly thickened. Squeeze the juice of 1/2 lemon and add the capers to the sauce, stir to combine the flavors.
8. To serve, place a piece of chicken or two on each plate and spoon the sauce over the chicken. Sprinkle each serving with fresh dill and serve with a side salad and more Qupe Syrah. Enjoy!