Chicken Thighs with Beans & Tomatoes

Serves 2 (2 thighs each)


  • 2 pounds, bone-in, skin-on chicken thighs or breasts (about 4)
  • Kosher salt and black pepper
  • 1 tablespoon canola oil
  • 4 oz. pancetta or bacon, chopped coarsely
  • 1 shallot, peeled and cut into thin wedges
  • 1 lb. ripe tomatoes peeled, seeded and diced
  • 2 garlic cloves minced
  • 1 fresh sprig each, thyme and rosemary
  • 3 cups chicken broth
  • 1 (15-ounce) can small white beans (such as Great Northern, navy or cannellini) or chickpeas, drained and rinsed
  • Flaky sea salt, freshly ground black pepper

Pat the chicken dry and season with salt and pepper.  Heat oil in a large cast iron fry pan over medium heat and add chicken, skin-side down.

Using kitchen tongs or a spatula, press the chicken evenly into the pan and cook each side to a deep golden-brown color.  Do not crowd cast iron fry pan.

Pour out most of the rendered chicken fat, add the pancetta, shallots and cook for 3 minutes.  Add the tomatoes, garlic and thyme.  Finish the dish by adding the chicken broth, rosemary and beans. Reduce broth.

Plate into wide bowls, with beans and tomatoes on the bottom and chicken thigh on top.  Garnish with fresh chopped parsley.

The Lazy Creek Gewurztraminer is perfect with this lightly mild Curried Chicken Salad.
4 servings


2 tbsp. chicken broth
1 tbsp. mild curry powder
1 cup mayonnaise (you can also do ½ cup mayo and ½ cup plain Greek yogurt)
2 tbsp. mango chutney (Major Grey’s)
1 tbsp. fresh lime juice
1 tbsp. lychee juice
2 –3 cups diced cooked chicken
1 cup diced, unpeeled Granny Smith apples
1 cup diced, peeled fresh pineapple
½ cup unsweetened coconut
½ cup chopped dried apricots
¼ cup golden raisins (In the summer I used fresh seedless grapes, cut in half.)
½ cup toasted almonds
Baby romaine leaves and/or rice noodles
Garnish with crisp wonton strips

Stir chicken broth with the curry powder in a small saucepan over medium heat until thicken, about 5 minutes. Transfer to medium size bowl to cool. Whisk in 1 cup mayonnaise, mango chutney, lime and lychee juice to the curry mixture and stir to blend. If you want dressing thicker, you can add more mayonnaise. Add chicken and the rest of the ingredients to a large bowl. Add the dressing, mix gently together. Spoon chicken salad on top of baby romaine leaves or rice noodles and garnish with wonton strips.

6 servings

12 bone-in, skin-on chicken thighs, trimmed of fat

1 medium white onion, thinly sliced lengthwise

1 fennel bulb, core removed, thinly sliced lengthwise

2 whole garlic cloves, smashed

1 tbsp. olive oil

8 slices pancetta, or sugar-cured bacon (do not use hickory smoked), diced

Salt and pepper

1 cup Gewürztraminer

1 tbsp. fresh thyme, finely chopped

½ cup honey

2 Bartlett pears, cut into chunks, skin on

Preheat oven to 400°F.

Season chicken thighs with salt and pepper.  Heat oil in a Dutch oven over medium high heat.  Add chicken and sear chicken until golden brown, being careful not to crowd pan.  Remove chicken from pan. Set aside.  Pour off fat until only 2 tbsp. of fat is left.  In same pan, add onions, fennel and bacon, adding garlic last, being sure not to burn.  Salt and pepper.  Sauté for about 3 minutes, add the wine and cook for another 2 minutes.  Place the chicken thighs on top of the onion-fennel mixture.  Place in oven and roast for 20-30 minutes, or until done.  Meanwhile in a separate bowl, toss pears, honey, thyme and drizzle with olive oil.  Set aside.  Ten minutes before chicken is done, remove from oven and pour the pear mixture with juices over the top.  Bake last 10 minutes.

Remove from oven and serve with baby Arugula tossed with olive oil and lemon, salt and pepper and slices of pecorino cheese on top.

Serve with a glass of LCV Gewürztraminer.


Serves 8


  • 1 ½ lb. tomatoes, cut crosswise into ¼ inch-thick slices
  • 1 lb. white onions, thinly sliced
  • 1 lb. eggplant, cut crosswise into ¼ inch-thick slices
  • 4 large garlic cloves, chopped
  • 2 tsp. fresh thyme, chopped
  • 2 tsp. fresh oregano, chopped
  • 2 lbs. boiling potatoes, 1/8-inch-thick slices
  • 1 tsp. Kosher salt
  • Fresh ground black pepper


  • 6 -7lb. leg of lamb (aitchbone removed)
  • 3 large garlic cloves, thinly sliced
  • Fresh rosemary, chopped
  • Fresh thyme, chopped
  • 1 tsp. herbs de Provence, crumbled
  • ¼ cup lemon juice
  • Olive oil
  • Salt and pepper


Prepare tian:

Preheat oven to 425°F.  Toss half of the tomato slices with onions, eggplant, garlic thyme, oregano, potatoes, salt and pepper in a large bowl.  Transfer to an oiled, shallow 3-quart casserole dish, spreading evenly.  Arrange remaining tomatoes slices on top.  Roast uncovered in oven for 30 minutes.

Prepare lamb:

Trim lamb if necessary, leaving ¼ inch layer of fat.  Cut small slits over lamb with a knife and put a slice of garlic into each slit.  Rub lamb with lemon juice, olive oil, rosemary, thyme and herbs de Provence, salt and pepper.

After tian has been roasting for 30 minutes, put leg of lamb on top of vegetables and continue to roast for 30 minutes, lowering oven temperature to 350°F. Continue to roast, basting meat with cooking juices, until lamb registers 125°F, about 1 ½ hours.  Remove lamb to a cutting board, cover tian with foil, and let meat stand for 15 minutes before carving.  Spoon off any excess fat from tian.  Serve together with a bottle of LCV Estate Pinot Noir, family and friends!




  • 8 oz. boneless chicken breast, minced
  • 1 egg white
  • 1 tsp. cornstarch
  • 1/8 tsp. salt

Place chicken in bowl.  In separate bowl, beat egg white until foamy.  Add the egg white, cornstarch and salt to chicken.  Toss.


  • 2 Tbsp. soy sauce
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. mirin
  • 1 Tbsp. sugar
  • ½ tsp. ground white pepper
  • 1 tsp. cornstarch

Prepare sauce:  Whisk soy sauce, vinegar, mirin, sugar and white pepper in small bowl.  Dissolve cornstarch in 1 Tbsp. water in another small bowl.  Set bowls aside.

  • Vegetable oil
  • 1 cup finely diced celery
  • ¾ cup minced scallions, white and green part
  • ½ cup diced carrot
  • ½ tsp. minced fresh ginger
  • 1 tsp. dark sesame oil
  • 2 tsp. hoisin sauce or plum sauce
  • 8 whole iceberg or Bibb lettuce leaves
  • 2 Tbsp. lightly toasted walnuts, finely chopped**(optional)
  • Handful of fresh cilantro

Over high heat, add vegetable oil to a large sauté pan or large wok, add chicken.  With wooden spoon gently break up and cook until chicken turns white.  Using a slotted spoon, remove chicken to colander to drain, or on a paper towel.   Discard oil if it has any burnt pieces of chicken.   Over high heat again, add oil if necessary, add the celery, scallions, carrot and ginger and stir-fry until vegetables are just tender-crisp.  Add chicken to pan, stir to mix.  Add the cornstarch mixture and stir-fry until sauce has thickened.  Stir in walnuts and the sesame oil.  Transfer to a serving bowl.

To serve, spread hoisin or plum sauce on bottom of lettuce leaf, add chicken mixture, lay a sprig of cilantro on top of chicken mixture and serve immediately, adding more hoisin or plum sauce if so desire.


  • 1 lb. day-old baguette, cut into ¾-inch cubes
  • 8 eggs (4 whole eggs, 4 egg yolks only)
  • 2 porcini mushroom bouillon cubes
  • 1 cup rich veal stock
  • 2 cups heavy cream
  • 1½ cups half and half
  • 1 tsp. minced parsley
  • ½ tsp. minced thyme
  • A pinch of grated nutmeg
  • Salt and white pepper
  • 2 cups grated Comté cheese
  • ½ cup crumbled cooked bacon
  • ¾ cup sliced caramelized red onions


Preheat oven to 350 degrees

In large bowl, beat eggs.  Set aside.  In a medium-size saucepan, add the bouillon cubes to the veal stock and heat over low heat to soften; add the cream, half and half, parsley, thyme and nutmeg.  Stir to mix.  Add salt and pepper, to taste.  Set aside to cool.

Once cool, fold in the diced bread, to absorb the liquid.  Fold in the cheese, bacon and caramelized onions. Let this set for about an hour to meld all the flavors together, stirring every so often to coat all the bread.  Add the eggs.

Butter a 9-x-13-inch baking dish and transfer the bread mixture into the dish.  Bake uncovered on top oven rack for 30 – 40 minutes.  Let rest 30 minutes before serving.

Sauté 1½ cups of wild mushrooms in olive oil, garlic, splash of Lazy Day Pinot Noir and serve with the bread pudding.

Serves 6

Prepare prawns to grill:

  • 16 jumbo fresh prawns, peeled, deveined, tail fin left on
  • 16 basil leaves
  • 16 slices of prosciutto
  • 3 tbsp. extra virgin olive oil
  • 16 wooden skewers

Prepare grill.  Soak wooden skewers in cold water at least 2 hours before preparing.

Place a slice of proscuitto on a work surface; place a basil leave on top of proscuitto, place shrimp in center and wrap proscuitto slice around shrimp.  Skewer shrimp, on both ends, to form a curve.  Repeat process, cover with plastic wrap, refrigerate until grilling.

Brush proscuitto-wrapped shrimp all over with olive oil.  Put on grill and cook, turning frequently until proscuitto is brown and crisp.  Arrange around snap peas on platter with lemon slices and fresh basil.

Sugar snap pea salad

  • 1 lb. sugar snap peas
  • 4 tbsp. extra-virgin olive oil
  • 1 tsp. finely grated lemon zest
  • 1 ½ tbsp, fresh lemon juice
  • 3 tbsp. finely chopped mint
  • Salt and freshly ground pepper

Blanche snap peas in saucepan of boiling salted water until tender-crisp.  About 1 minute.  Drain and plunge into ice bath.  Pat snaps dry.  In medium bowl, whisk olive oil, lemon zest, lemon juice and mint.  Add the sugar snap peas and toss, season with salt and pepper.  Arrange in center of a platter, arrange shrimp around sugar snap peas and crumble ricotta salata on top.  Serve immediately.


  • 16 Day Boat Scallops
  • Blackened Seasoning  (make your own and keep:  mixture of paprika, thyme, garlic powder, onion powder, sugar, cayenne, salt and pepper)
  • 1 cup baby spinach
  • 1 clove garlic, cut in half
  • 1 tbsp. butter
  • 1 tbsp. olive oil, add more if needed
  • 1 cup diced strawberries, set aside in bowl
  • Balsamic glaze (Reduction of minced shallots, rose wine, fish stock, balsamic vinegar, butter, salt and white pepper)


Sprinkle scallops on both sides with Blackened Seasoning.  In large skillet, on medium heat add butter and olive oil, add garlic clove and let brown until golden; do not let burn.  Remove.  Add spinach and sauté until just wilted.  Season with salt and pepper; set aside.  Heat second, large skillet over medium-high heat;  add olive oil, sear scallops two minutes on each side until just cooked through.  Top each scallop with 1 Tbsp. spinach and diced strawberries.  Drizzle each scallop with balsamic glaze and garnish with a few fresh spinach leaves and a strawberry half.  Serve immediately as a first course with Lazy Creek Vineyards Rose.


¼ cup chopped parsley
2 tbsp. minced black olives, nicoise if available
5 oz. mild soft goat cheese, room temperature
2 tbsp.fresh chopped basil
1 tsp. fresh chopped mint
salt and freshly ground pepper
2  8-chop racks of lamb, chine bones removed
2 cloves minced garlic
2 tbsp. minced rosemary
1 tbsp. old balsamic vinegar
1 tsp. black berry jam
1 tbsp. orange juice
1 bay leaf
1 cup lamb or chicken broth
1 cup french bread crumbs


Chop parsley. Mince the olives.  In mixing bowl, beat cheese until smooth.  Add parsley, olives and olive oil.  Add basil and mint and stir together.  Season with salt and pepper and let stand at room temperature to meld flavors together.

Season lamb racks with garlic, rosemary; salt and pepper for at least 1 hour before placing in preheated 400 degree oven.  Place lamb racks in roasting pan and sear on both sides, appproximately 20 minutes.  Remove and set lamb on platter, cover to keep warm.

Remove fat from roasting pan. Place on top of stove, add balsamic vinegar, orange juice and blackberry jam, stirring with a wooden spoon to deglaze, add stock and reduce by half, approximately 5 minutes.

Cut racks into chops; spread ¼ inch of the cheese mixture on top of each chop.  Heat broiler on high.  Coat cheese with bread crumbs.  Set chops on a rack in oven, about 5 inches away from preheated broiler and cook until crumbs are golden brown.  Serve immediately with sauce. Garnish platter with fresh basil and mint.


  • 1 3-to-3½-lb. whole organic chicken
  • 2 tsp. salt
  • ¼ tsp. fresh ground pepper
  • 1 tsp. brown sugar
  • ½ tsp. paprika
  • 1 tsp. each fresh chopped thyme, rosemary, tarragon and sage
  • 4 garlic cloves, crushed and chopped fine
  • 1 stick unsalted butter, softened to room temperature
  • 1 orange, cut into chunks
  • 1 lemon, cut into chunks
  • 2 bay leaves, crumbled
  • 1 tbsp. olive oil


Make a mirepoix:
1 medium white onion, 2 celery sticks, 1 medium-size carrot…coarsely chopped, to add to bottom of roasting pan

In small bowl, mix salt, pepper, sugar, paprika, fresh herbs and the garlic.  Making sure excess fat is removed from chicken, rinse and completely dry, inside and out.  At least 24 hours or more before cooking, rub the chicken with the mixture.  With your finger, gently lift the skin from the breast of the chicken and rub the butter on the breast meat and around the legs and thighs, being careful not to tear skin.  Wrap loosely with plastic wrap and refrigerate until cooking.

Preheat oven to 400 degrees.

Remove chicken from refrigerator, add a little salt to the inside cavity of the chicken, then stuff the cavity with the orange and lemon chunks and crumbled bay leaves. Truss the chicken legs with kitchen twine.  Place a shallow, oven-proof roasting pan over medium heat on top of stove.  When pan is hot add oil.  Place chicken, breast side down, and brown it on all sides, discard any fat.  Transfer the pan to the oven, adding the mirepoix around chicken.  Continue roasting chicken until internal temperature is 165 degrees.  Remove from oven and place chicken on a serving platter.  Cover loosely with foil, not tight, for 15 minutes. Discard lemon and oranges from chicken cavity. Meanwhile, if so desired, make a wine sauce by adding chicken broth, wine, parsley, salt and pepper to a blender, adding the mirepoix, after removal of any fat rendered from the roasting pan.  Puree and return to the stove and bring to a boil over high heat to reduce.  Slice chicken and serve immediately with sauce.