2006 Chardonnay Range Chicken
Range Chicken, Oven Roasted on Apples, Onions
and Fingerling Potatoes, with Chanterelle Sauce and
Arugula Salad
Recipe from Kimball Jones, Culinary Director
Kimball is the cookbook author of Sharing the Vineyard Table. He is also married to Suzanne Groth.
2 Fulton Valley range chickens, or other high quality chicken
4 gravenstein apples (can substitute granny smith)
2 large yellow onions
1 pound fingerling potatoes
1/2 bunch thyme
1/2 pound chanterelle mushrooms (can substitute other mushrooms)
8 ounces chicken sauce (non salted chicken stock reduced until it is thick)
1/2 pound arugula
1 tablespoon olive oil
1 tablespoon Meyer Lemon Vinaigrette
Groth Chardonnay
Preheat the oven to 450 degrees. The object when deboning the chicken is to take out the backbone, flatten the chicken and keep it all in one piece, connected by the skin. Using a sharp knife, lay the chicken breast-side down. Cutting along the backbone detach the thigh bone from the backbone of the bird. Next, cut from where the joint was attached, through the rib cage, to the wing. Detach the wing joint from the back. Remove the backbone. Lay it skin side down. Make a small incision at the bottom of either side of the breastbone. Crack the breastbone at the incisions. The chicken should lay fairly flat now. Season both sides with salt and pepper. Place the apple and onion slices in a roasting pan just large enough to hold the chicken. Add the chicken, skin side up, on top of the apple and onion. Surround with the potatoes and thyme.
Place in the preheated oven and roast until the juices run clear when the chicken is poked with a knife, about 50 to 60 minutes.
In the meantime clean the chanterelles. Heat a medium sauté pan over high heat. Add the oil and chanterelles and sauté until golden brown, stirring often. Deglaze with a little of the Chardonnay you will be drinking that night. Add the chicken sauce, bring to a boil and then just keep warm. Taste for seasoning.
Cut the chicken in to halves. Place a half chicken on each plate. Divide the potatoes and salad among the plates. With a slotted spoon scoop out the apples and onions from the roasting pan and divide among the chicken placing it over the chicken. Divide the mushroom sauce among the plates and serve immediately.
Champagne – Meyer Lemon Vinaigrette
1/4 cup lemon juice
3/4 cups Meyer lemon oil
1/2 cup olive oil
1/4 cup Champagne vinegar
1 tablespoons Dijon mustard
3/4 teaspoons salt
1/2 ea. minced shallot
Place all ingredients except oil in a stainless steel bowl. Slowly add oil while whisking. Check seasoning. You will have a more than needed for the recipe. If saving to use in the future strain out the shallots and add fresh ones back in when serving.
