#Food4CabFranc 3: Roasted Chicken Thighs with Vegetables

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!

Roasted Chicken Thighs with Vegetables - #Food4CabFrancRoasted Chicken Thighs with Vegetables – Ingredients

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

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