Comfort Foods for Colder Weather

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By Family Features Editorial Syndicate, Special for USDR

With the days getting shorter and the weather getting colder, the craving for savory comfort foods is almost sure to follow.

Creating a comfort food masterpiece like Roasted Sonoma Chicken with Wild Rice and Carrot Butter is a no-brainer when hunger hits along with chilly winter air. The dish’s warm, captivating spices will help you forget about the frosty climate around you.

Pairing hearty plates with a classic drink is a palate-pleasing way to warm up – and fill up. For more wine pairing tips and recipes, visit KenwoodVineyards.com.

Roasted Sonoma Chicken with Wild Rice and Carrot Butter
Recipe courtesy of chef Ari Weiswasser
Serves: 4

4	bone-in, skin-on chicken breasts
3/4	cup kosher salt, plus additional for seasoning
1/3	cup sugar
1	gallon water
1	cup carrot juice
4	tablespoons butter, diced
1 1/2	cups wild rice
3 1/3	cups chicken stock
2	large onions, diced
3-4	tablespoons olive oil
2	teaspoons curry spice
2	tablespoons apple cider vinegar
4	tablespoons sun-dried tomato, chopped finely
	canola oil or olive oil
1/4	cup parsley, chopped

Brine chicken in 3/4 cup salt, sugar and water. Refrigerate 1 hour; pat dry and store overnight, uncovered, in fridge.

Add carrot juice to saucepan and reduce to thick consistency on high heat, 10-15 minutes. Whisk vigorously if juice separates. Whisk in butter. Set aside to cool.

In pot, cover wild rice with chicken stock. Bring to simmer and cook 45 minutes to 1 hour. Season with salt.

Heat oven to 400 F.

In frying pan on medium-high heat, sweat onions in olive oil until soft. Add curry spice and toast until aromatic, 1-2 minutes. Add vinegar and salt; stir well. Fold through sun-dried tomatoes.

Place chicken skin-side up on roasting pan fitted with rack. Brush chicken with canola or olive oil and season with salt. Roast about 25-35 minutes until golden brown; internal temperature should be 165 F. Drizzle with roasting juices; add salt and chopped parsley before plating.

To plate, add carrot butter to wild rice; scoop 1/2 cup onto each dish. Place chicken skin-side up on top of rice. Dollop with onion, curry and tomato mixture.

Pair each serving with a glass of Kenwood Vineyards Sonoma County Pinot Noir 2014.

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SOURCE Family Features Editorial Syndicate