In #Food4CabFranc 3 we present another of Lauren Walsh’s (The Swirling Dervish) wonderful recipes to pair with Cabernet Franc wine. Chicken is a great white meat – yes white meat, you got it – to team up with CabFranc. Such is the versatility of Cabernet Franc wine that it can accompany a wide range of foods from strong fish flavours through pork chicken and onto traditional roast dark meats. Look at all those gorgeous colours – try this one out soon… So easy to prepare!
4 bone-in, skin-on chicken thighs
1 can chickpeas, drained
1 pint cherry tomatoes, washed and halved
1-2 shallots, roughly chopped
1 cup low-sodium chicken broth
Juice of half a lemon
Two bay leaves
1 small lemon, cut into wedges
1 sprig rosemary, leaves roughly chopped
Salt, pepper, garlic powder, smoked paprika
Roasted Chicken Thighs with Vegetables – Cooking
Heat olive oil in a large skillet, add shallots and cook until soft. Add chickpeas, tomatoes, lemon juice, broth, bay leaves, rosemary, salt and pepper, and stir together. Season chicken with garlic powder, salt/pepper, and smoked paprika, and place atop the vegetables in the skillet. Add the lemon wedges. Cook at 400 F / 200 C for about 30 minutes, until chicken is nicely browned.
Check out some more of Lauren Walsh’s amazing recipes at www.theswirlingdervish.com