SAVOR SONOMA Recipes Inspired by Our Home ROSIE® the Original Organic Chicken Is a True Sonoma Original
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SAVOR SONOMA Recipes inspired by our home ROSIE® The Original Organic Chicken is a true Sonoma original. WELCOME TO OUR Only raised in and around Sonoma County, ROSIE® was the first chicken to carry the USDA Organic seal. The pioneering spirit of the area continues to guide us as we forge HOMe forward on the road less ranged to deliver the best possible chicken to our neighbors. That’s why ROSIE® is raised free range and with no antibiotics ever on a 100% USDA Certified Organic Vegetarian Diet and carries a Non-GMO Project Verified seal†. We hope you enjoy these recipes inspired by our home with family, friends and whoever gathers around your table. † Chickens are raised and fed a diet in compliance with the Non-GMO Project Standard for avoidance of genetically engineered ingredients. 2 STICKY GINGER-APRICOT CHICKEN with Broccolini Prep & Cook Time: 65 mins Serving Size: 4 Pairing: California Gewürztraminer 4 ROSIE® Organic Boneless 1-inch knob ginger, peeled and Skinless Chicken Breast Filet finely grated 1 cup brown rice 5 cloves garlic, minced, divided 1 3/4 cups low-sodium chicken broth 1 1/2 lbs. broccolini 1/4 tsp. kosher salt 3 tbsp. vegetable oil, divided 1 tbsp. chopped fresh cilantro Kosher salt and freshly ground 3/4 cup apricot preserves black pepper, to taste 1/2 cup rice vinegar 2 tbsp. chopped fresh scallions 1 tbsp. soy sauce 1/4 cup slivered almonds 1. Rinse rice under cold running water in fine mesh sieve until water runs clear. Boil broth in medium saucepan over high heat. Add rice and salt. Cover and cook on low heat until rice is fully cooked, about 30-40 minutes. Let cool, covered, for 5 minutes. Gently stir in cilantro. 2. Meanwhile, preheat oven to 350°F. Add broccolini, remaining garlic, and 1 tablespoon oil on rimmed baking sheet and toss to combine. Season with salt and pepper. Combine preserves, vinegar, soy sauce, ginger and 2 cloves garlic in small bowl. 3. Heat remaining oil in large oven-safe skillet over medium-high heat. Place chicken in hot skillet and cook, without moving, until golden-brown, about 3-5 minutes. Flip chicken over, and pour apricot mixture evenly over chicken. Add broccolini and transfer skillet to oven. Roast until chicken is fully cooked and reaches 165°F, and broccolini is tender, about 15-20 minutes. 4. Slice chicken, and garnish with scallions and almonds. Serve with rice and roasted broccolini. 4 Lemon Chicken PASTA with Asparagus & Peas Prep & Cook Time: 75 mins Serving Size: 4 Pairing: Sonoma Chardonnay 4 ROSIE® Organic Boneless PASTA continued: Skinless Chicken Breast Filet 2 tsp. olive oil 2 Meyer lemons, juiced 2 cloves garlic, minced 2 cloves garlic, minced 1 shallot, minced 1/2 tsp. each kosher salt and freshly 1 cup Sonoma chardonnay ground black pepper 4 tbsp. unsalted butter 2 tsp. minced fresh thyme 1 cup fresh or frozen peas PASTA: Kosher salt and freshly 1 lb. linguine ground black pepper taste 8 oz. asparagus, stemmed, cut into 1-inch pieces 1. For the marinade, whisk 1/4 cup oil, lemon juice, garlic, salt, pepper, and thyme in a small bowl. Pat chicken dry with paper towels and add to shallow baking dish or resealable plastic bag. Pour marinade over chicken and toss to evenly coat. Let marinate for at least 30 minutes, or refrigerate up to 4 hours. Remove chicken from marinade and pat dry with paper towels. 2. Preheat oven to 450°F. Heat remaining oil in large oven-safe skillet over medium-high heat. Place chicken in hot skillet and cook, without moving, until golden-brown, about 4-5 minutes. Flip chicken over, and transfer skillet to oven. Roast until chicken is fully cooked and reaches 165°F, about 10 to 15 minutes. Transfer to a plate to rest. 3. Meanwhile, cook pasta in large pot of salted boiling water according to package directions for al dente. About 4 minutes before pasta is finished, stir in asparagus. Reserve 1/4 cup pasta water and drain. 4. Heat oil in large skillet over medium heat. Add garlic and shallot and cook, stirring occasionally until fragrant, about 30 seconds. Stir in wine and simmer until reduced by half, about 2-3 minutes. Add reserved pasta water and butter, and bring to boil. Stir in pasta, asparagus and peas and toss to combine. Season with salt and pepper, to taste. Slice chicken and serve with pasta. 6 CHICKEN Tikka Masala Prep & Cook Time: 45 mins Serving Size: 4 Wine Pairing: Napa Sauvignon Blanc 1 pkg. ROSIE® Free Range Boneless 2 tbsp. butter Skinless Chicken Thigh 1 yellow onion, diced 1 cup plain yogurt 2 cloves garlic, minced 1 tbsp. ground ginger 1 tbsp. fresh ginger, peeled and grated 4 tsp. garam masala, divided 1 tsp. ground coriander 2 tsp. turmeric 1 can (14 oz.) tomato puree 3 tsp. ground cumin 1 cup heavy cream 1 1/2 tsp. ground red chili powder Fresh cilantro for garnish 2 tsp. kosher salt 2 cups cooked long grain rice, 1 tbsp. olive oil for serving 1. Use soaked wooden skewers or metal grilling skewers and thread two through each chicken thigh. Place the skewered thighs in a shallow casserole dish. Combine yogurt, 1 tbsp. ground ginger, 2 tsp. garam masala, 1 tsp. turmeric, 1 tsp. cumin, chili powder and 1 tsp. salt in medium mixing bowl and pour over chicken. Cover and refrigerate 1 hour. 2. Heat oil in large skillet over medium high heat. Remove chicken from marinade, letting excess marinade drip off. Sear chicken in skillet 4 minutes per side, until golden brown. Remove chicken from skillet and set aside. 3. Melt butter in skillet and add onion, scraping up any browned bits in the pan. Saute onion until translucent, about 5 minutes. Add garlic, 1 tbsp. ginger, 2 tsp. garam masala, 2 tsp. cumin, 1 tsp. turmeric and 1 tsp. coriander. Stir and cook until fragrant, about 2 minutes. Stir in tomato puree, 1 tsp. chili powder and 1 tsp. salt. Reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens, about 15 minutes. 4. Stir in heavy cream and return to simmer. Add chicken to sauce and simmer an additional 10 minutes, until chicken reaches internal temperature of 170°F. Serve over rice and garnish with cilantro. 8 GOCHUJANG Grilled Chicken Bowls Prep & Cook Time: 40 mins Serving Size: 4 Pairing: California Sauvignon Blanc 4 ROSIE® Organic Boneless RICE: Skinless Chicken Breast Filet 1 tbsp. olive oil 1/4 cup gochujang 1 head cauliflower, stemmed, 3 tbsp. soy sauce roughly chopped 3 tbsp. mirin or sake 2 tsp. gochugaru 5 cloves garlic, minced 1/4 cup packed brown sugar 2 avocados, halved, seeded, sliced thin 1/2 head purple cabbage, shredded 3 medium carrots, cut into 1/8-inch slices 5 scallions, chopped 1 tbsp. sesame seeds, toasted 1. For the marinade, combine gochujang, soy sauce, mirin, garlic and sugar in a small bowl. Pat chicken dry with paper towels and add to shallow baking dish or resealable plastic bag. Pour marinade over chicken and toss to evenly coat. Let marinate for at least 30 minutes, or refrigerate up to 4 hours. Remove chicken from marinade. 2. Heat grill to medium heat and brush grates with oil. Grill chicken, brushing with marinade occasionally, until golden-brown and cooked through to an internal temperature of 165°F, about 10-15 minutes. Transfer to plate and let rest. 3. Add cauliflower to food processor and pulse until finely chopped. Heat oil in large skillet over medium-high heat. Add cauliflower and red pepper flakes and cook, stirring occasionally, until tender, about 5 to 8 minutes. 4. Transfer cauliflower to 4 bowls, and top with chicken, avocado, cabbage, carrots, scallions and sesame seeds. 10 PERUVIAN GRILLED CHICKEN Green Sauce & Grilled Corn Salad Prep & Cook Time: 50 mins Serving Size: 2-3 Pairing: California Brown Ale 2 ROSIE® Organic Boneless GREEN SAUCE continued: Skinless Chicken Breast Filet 1/2 lime juiced 1 tsp. kosher salt 1 tbsp. vegetable oil 2 tsp. ground cumin Kosher salt and freshly 2 tsp. paprika ground black pepper, to taste 1/4 tsp. freshly ground black pepper 1 clove garlic, minced SALAD: 2 tsp. white vinegar 1 cup fresh or frozen Vegetable oil, brushing grill lima beans, cooked 2 ears corn, husks removed GREEN SAUCE: 1/2 small red onion, sliced thin 2 small jalapenos, seeded, 1/2 cup halved cherry tomatoes roughly chopped 1/4 cup mayonnaise 1/2 cup fresh cilantro leaves 1 tbsp. chopped fresh cilantro 1 clove garlic, peeled 1/2 lime juiced 1/4 cup mayonnaise Kosher salt and freshly ground 2 tbsp. sour cream black pepper, to taste 1. For green sauce: Place all ingredients in food processor or blender and puree, scraping down the sides as needed until smooth, about 30 seconds. Set aside for later use. 2. For chicken: Heat grill to medium heat and brush grates with oil. Add salt, cumin, paprika, pepper, garlic and vinegar in a small bowl and mix to form a paste. Brush paste over chicken to coat. Grill chicken until golden-brown and cooked through to an internal temperature of 165°F, about 10-15 minutes. Transfer to a plate and let rest. 3. For salad: Grill corn until fully cooked, for about 15 minutes, turning every 4-5 minutes. Let cool, then cut kernels from cob. Combine corn, red onion, tomatoes, mayonnaise, sour cream, lime juice and cilantro in a large bowl. Season with salt and pepper. Serve salad with chicken and green sauce.