Pair with Stags’ Leap Winery Napa Valley Chardonnay
Celebrate the harvest with one of our favorite autumn dishes! The bright flavors of the chicken are punctuated by smokey, savory notes of the chorizo and fennel bread salad. Try it with our Napa Valley Chardonnay, which balances the spice with pops of Golden Delicious apple, Asian pear, and lemon curd.
Ingredients
Chicken Thighs:
- 4 to 6 bone-in skin-on chicken thighs
- 4 fresh thyme sprigs
- ⅛ tsp cinnamon
- ⅛ tsp smoked paprika
- ⅛ tsp coriander
- ⅛ tsp allspice
- 3 to 4 garlic cloves, roughly chopped
- Salt + freshly ground black pepper
In a small bowl, combine spices, salt, and black pepper. Preheat the oven to 400°F. Heat a large skillet or cast-iron pan over medium to high heat. Add oil, then chicken thighs with the skin side down. Cook until golden brown. Turn the thighs, add the garlic and thyme, then place in the oven. Cook until the internal temperature reaches 165°F.
Bread Salad:
- 1 cup Spanish chorizo, browned and sliced in thin rounds
- ½ fennel bulb, cleaned, cored, and thinly sliced
- 3 garlic cloves, chopped
- ⅓ cup pinenuts, toasted
- ¼ cup currants, rehydrated in warm water for 5 minutes, drain and set aside
- 2-3 cups of freshly torn or cubed bread (preferably day old)
- 4-6 cups greens such as arugula, radicchio, escarole, or a mix of all three
Toss bread pieces with oil, salt, and pepper. Place on a parchment-lined sheet pan, then in the oven for 8 to 12 minutes until golden brown.
Heat a medium skillet over medium heat. Add oil and sauté garlic, chorizo, and fennel together for 5 to 7 minutes. Add the pinenuts, cook for a few more minutes. Transfer to a large bowl, add croutons, currants, and toss until well combined.
Dressing:
- 2 Tbsp Champagne vinegar
- ⅔ cup olive oil
- 1 Tbsp Dijon mustard
- Salt and freshly ground black pepper
In a small bowl, whisk together vinegar and mustard, olive oil, salt, and black pepper to taste. To serve, place bread salad around a platter, arrange sliced chicken breast on top. Drizzle dressing if desired, or serve on the side.
