Quick Takeaways
- A harvest-season main pairing spiced chicken thighs with a smoky chorizo and fennel bread salad.
- Paired with Stags' Leap Winery's Napa Valley Chardonnay, whose fruit notes balance the dish's smoky spice.
- Total active time is about 45 minutes, including oven time for the chicken and the croutons.
Celebrate the harvest with one of our favorite autumn dishes. The bright, warming flavors of the chicken are punctuated by the smoky, savory notes of chorizo and fennel bread salad. Pair it with our Napa Valley Chardonnay, which balances the spice with pops of Golden Delicious apple, Asian pear, and lemon curd.
The Recipe
Serves: 4 to 6 | Cook time: 45 minutes
Ingredients
For the chicken thighs
- 4 to 6 bone-in, skin-on chicken thighs
- 4 fresh thyme sprigs
- â…› teaspoon cinnamon
- â…› teaspoon smoked paprika
- â…› teaspoon coriander
- â…› teaspoon allspice
- 3 to 4 garlic cloves, roughly chopped
- Salt and freshly ground black pepper
For the bread salad
- 1 cup Spanish chorizo, browned and sliced into thin rounds
- ½ fennel bulb, cleaned, cored, and thinly sliced
- 3 garlic cloves, chopped
- â…“ cup pine nuts, toasted
- ¼ cup currants, rehydrated in warm water for 5 minutes, drained
- 2 to 3 cups torn or cubed day-old bread
- 4 to 6 cups greens, such as arugula, radicchio, escarole, or a mix
For the dressing
- 2 tablespoons Champagne vinegar
- â…” cup olive oil
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper
Instructions
- In a small bowl, combine the spices, salt, and black pepper. Preheat the oven to 400°F.
- Heat a large skillet or cast-iron pan over medium-high heat. Add oil, then the chicken thighs, skin side down. Cook until golden brown. Turn the thighs, add the garlic and thyme, then transfer the pan to the oven. Cook until the internal temperature reaches 165°F.
- Toss the bread pieces with oil, salt, and pepper. Spread on a parchment-lined sheet pan and bake for 8 to 12 minutes, until golden brown.
- Heat a medium skillet over medium heat. Add oil and sauté the garlic, chorizo, and fennel together for 5 to 7 minutes. Add the pine nuts and cook a few more minutes. Transfer to a large bowl, add the croutons and currants, and toss to combine.
- Whisk together the vinegar, mustard, olive oil, salt, and pepper for the dressing.
- To serve, arrange the bread salad on a platter and top with the sliced chicken. Drizzle with dressing, or serve it on the side.
The Pairing: Napa Valley Chardonnay
Stags' Leap Napa Valley Chardonnay brings ripe apple, Asian pear, and lemon curd notes that balance the dish's smoky, savory spice, while its natural acidity cuts through the richness of the chorizo and bread salad.
Recipe at a Glance
| Element | Detail |
|---|---|
| Dish | Fall-spiced chicken thighs with chorizo and fennel bread salad |
| Wine pairing | Napa Valley Chardonnay |
| Serves | 4 to 6 |
| Total time | About 45 minutes |
| Best for | Harvest-season entertaining |
Frequently Asked Questions
What wine pairs well with smoky, spiced chicken dishes? A fruit-forward Chardonnay works well, since its acidity and fruit notes balance smoky, savory spice without being overpowered by it.
Can I use a different type of sausage instead of chorizo? Yes, any cured, flavorful sausage works, though the smokiness of Spanish chorizo is what balances best with the Chardonnay pairing.
Can I prepare the bread salad ahead of time? The croutons and chorizo-fennel mixture can be made a few hours ahead; toss with the greens and dressing just before serving to keep everything crisp.
What can I substitute for currants in the bread salad? Golden raisins or dried cranberries both work as substitutes, offering a similar sweetness.
