Okay.. We’re going to take it down a notch and prepare a super easy peasy dinner that’s extremely versatile with so many of our Schlossadler Wines. If you don’t have a cast iron skillet (you should probably go get one lol) but otherwise, you can start in a skillet and transfer to a baking dish, no problem. I created this dish with items I had lying around in the kitchen that needed to be used, so this dish is the definition of versatility.. As you get to know me, my writing style and my cooking style you’ll learn my staples are: onions, garlic, balsamic vinegar, chicken and my Lodge cast iron skillet.. Well this dish combines them all! Which makes me one happy lady!
Let’s start with the basics, look for things that need to be used and see what goes together. I had yams, carrots, chicken and rosemary that was starting to wilt. I thought to myself this is all yummy…what would make this delicious?! So, I kept looking, I had lemons and balsamic (I always have balsamic) and I opted for a rosemary balsamic glaze…mmmm. Can you smell the magnificent aroma yet?
I don’t really like messes, who does, so that is why I opted for the cast iron, one dish for the entire cooking process…love it! The trickiest part to this dish is getting the veggie timing down to roast the chicken and veggies together in the oven, and have it all come out at the same time. Since I had two root vegetables with a little difference in thickness, I threw the yams in first for about five minutes, then the carrots. Seared the chicken for about two minutes on each side and threw it in the oven for about 25 minutes. Voila!
This dish would go with so many of our great wines, you can just pick your favorite! But, since part of the point is to not have to think about dinner and which wine (that’s why I’m, well we’re here) these are the two we came up with – For white BCQ (Sauvignon Blanc/chardonnay Barrique) and for you red lovers (which includes me) OKK our Austrian Pinot Noir. Honestly though, don’t take my word for it, make this easy dish pair it with your favorite Schlossadler wine, and let us know what your favorite combination was! Bon Apetite!
- 2 Large chicken breasts
- 2 Medium sized yams
- 2-3 Carrots
- ½ Medium red onion
- 3-4 Cloves of garlic
- 4 Tbsp of olive oil
- ¼ Cup of balsamic vinegar
- 5-6 Sprigs of fresh rosemary
- Salt & Pepper to taste
- 1-2 Bottle of OKK and/or BCQ
- Preheat oven to 425 degrees F.
- Add 2 tbsp of olive oil with onions and garlic to skillet over medium to high heat. Sautee until aromatic and tender. While that’s sauteeing de-stem (pinch top of stem and use thumb and forefinger and pull down, leaves should fall right off the stem) 2 sprigs of rosemary, chop finely and add to skillet. Add ⅛ cup of balsamic vinegar. Sautee for another 2-3 minutes.
- Add in cubed yams and cook for 3-5 minutes. You’ll see them start to take on a little of the balsamic.
- Add in carrots, cook for another 3-5 minutes. (Sip your wine!)
- Push the yams and carrots to the outside edges of the skillet and place chicken in the center flat side of breast down first. Seer for about 3 minutes, flip chicken and repeat. (Go ahead, take another sip of that wine)
- Add in the rest of the olive oil, balsamic vinegar, and salt and pepper mixture. Stir everything around so it’s evenly mixed and spread out in skillet.
- Place fresh rosemary on top of mixture.
- Bake for about 25 minutes,(definitely sip some wine) when done serve up hot, top that wine glass off and Cheers!