Blood Orange Ginger Chicken
We chose this recipe pairing because the Winter citrus flavors in the dish are perfected by the light and refreshing acidity of our 2021 Sauvignon Blanc. The piquant freshness of the blood orange and savory juices in the chicken teases out the delicate tropical aromas and zesty character of the Sauvignon Blanc.
Prepare brown rice before or during prep. In a medium bowl, add 1-2 teaspoons of olive oil with all herbs and spices. Rub onto chicken thighs and let settle in a bowl. Add oil to sauté pan and heat to medium. Sauté garlic, onion and ginger together until tender, and remove from pan. Then, sauté mushroom and spinach and set aside. In the same pan, add in a little more oil if needed, and sear chicken thighs for 2 to 3 minutes on both sides. Slowly add in Syrah, and then the juice of blood oranges. Place the lid on the pan and reduce heat to low. Slow cook for 25 minutes until tender. Take out bay leaf before serving. Serve chicken over a bed of brown rice, mushrooms and spinach, and thinly slice 1 blood orange round to garnish.
Ingredients
Directions
Prepare brown rice before or during prep. In a medium bowl, add 1-2 teaspoons of olive oil with all herbs and spices. Rub onto chicken thighs and let settle in a bowl. Add oil to sauté pan and heat to medium. Sauté garlic, onion and ginger together until tender, and remove from pan. Then, sauté mushroom and spinach and set aside. In the same pan, add in a little more oil if needed, and sear chicken thighs for 2 to 3 minutes on both sides. Slowly add in Syrah, and then the juice of blood oranges. Place the lid on the pan and reduce heat to low. Slow cook for 25 minutes until tender. Take out bay leaf before serving. Serve chicken over a bed of brown rice, mushrooms and spinach, and thinly slice 1 blood orange round to garnish.