Roasted Garlic Chicken with Corn & Arugula Salad

Featured by Kimmel Vineyards in the Gold Wine Club.

Ingredients

Champagne Vinaigrette:
1/4 cup Champagne or white wine vinegar
1 tbs. sugar
2 tsp. Dijon mustard


3 ears corn, shucked and silks removed

Roasted Garlic Chicken:
6 skin-on, boneless chicken thighs
1/4 cup mashed Simple Roasted Garlic
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
1/2 tsp. kosher salt
Pinch of freshly ground black pepper
1 tbs. extra-virgin olive oil


6 plum tomatoes, cored and cut into large chunks
10 ounces arugula leaves, tough stems removed
Kosher salt
Freshly ground black pepper
1 shallot, quartered
1 small clove garlic, sliced
3/4 cup canola oil
Kosher salt
Freshly ground white pepper

Instructions

For the Champagne Vinaigrette:
Combine the vinegar, sugar, mustard, shallot, and garlic in a blender and pulse until the shallot is minced. With the machine running, add the canola oil in a thin, steady stream to form an emulsion. Season to taste with salt and pepper. Set aside.

Preheat a gas grill on high. Place the corn on the grill, turning as needed, until nicely browned on all sides, about 10 min. Remove from the grill and let cool until easy to handle.

Working with one ear at a time, stand it upright, stem side down, on a cutting board. Using a sharp knife, cut downward between the kernels and the cob, removing the kernels and rotating the cob a quarter turn after each cut. Discard the cobs, scoop the kernels into a bowl and set aside.

For the Roasted Garlic Chicken:
Place a chicken thigh between 2 sheets of plastic-wrap. Using a flat meat mallet, pound gently, beginning from the center and working out toward the edge, until the thigh is about 1/2 inch thick. Transfer to a bowl. Repeat with the remaining thighs.

Add the roasted garlic, Worcestershire sauce, Tabasco sauce, salt, and pepper to the chicken and mix gently. Cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours.

In a large nonstick skillet over medium-high heat, heat the olive oil. Carefully add the chicken thighs, skin side down and cook until the skin is deep golden brown, about 5 min. Turn the thighs over and cook until the undersides are lightly browned and the juices run clear when the meat is pierced with a knife, about 3 min. longer. Transfer to a platter.

To serve, in a large bowl, combine the corn, tomatoes and arugula. Add the vinaigrette, toss gently to coat evenly and season to taste with salt and pepper. Using a sharp knife, slice each chicken thigh into 6 or 7 pieces. Add sliced thighs to salad and serve.



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