Featured in the December 2010 Newsletter
Recommended Pairing: Fume Blanc, Holiday Reserve Zinfandel
Serves 4
Ingredients:
4 chicken breasts, with skin
2 tablespoons olive oil
1 1.2 teaspoon oregano, chopped
1 ½ teaspoon garlic, chopped
2 tablespoons canola oil
Lentils, packaged
Preheat the oven to 400°F. Combine the olive oil, oregano and garlic and marinate the chicken for 4-24 hours.
Using the canola oil, sear the chicken in a pan over high heat to get a crispy skin, about 3-5 minutes on the skin side. Transfer the pan to the preheated oven and bake until an instant-read thermometer reads at least 160°F, about 10-15 minutes.
To make the carrot reduction, cook 4 cups of carrot juice in a saucepan until the juice is reduced to about ½ cup. Transfer the juice to a blender and slowly add the butter. Season with salt and pepper, if needed.
Cook the lentils according to package directions, and place in center of plate with the chicken breast on top. Garnish with the carrot reduction
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