Spring Coq Au Vin Blanc

Yield: 4-6 servings

Wine Pairing: 2025 Illahe Estate Grüner Veltliner

Ingredients

• 6 bone-in, skin-on chicken thighs

• 4 to 5 strips of bacon or pancetta, chopped

• 2 cups crimini mushrooms, whole or halved depending on size

• 1 bunch asparagus, chopped into 1 to 2-inch pieces

• 1 leek, halved and sliced

• 1 shallot, finely chopped

• 5 cloves garlic, minced

• About 2 cups dry white wine (enough to submerge all but the chicken skins)

• 1/2 to 1 cup cream (1/2 cup for a lighter sauce, 1 cup for richer)

• Fresh thyme

• Fresh Italian parsley

• Salt and pepper to taste

Instructions

1. Start your bacon in a cold pan over medium-low heat. Render until crispy, then remove and set on a paper towel to drain. Leave the fat in the pan.

2. Clean your chicken thighs and pat them completely dry. Place them skin side down in the pan with the bacon fat, still over medium-low heat. Starting cold and going low lets the skin crisp without burning. The skins will stick at first. Don't force them. They'll release when they're ready to flip. Season the tops with salt and pepper now.

3. Clean and prep your vegetables while the chicken cooks.

4. When the skins release, flip and cook the other side for just a few minutes. The chicken will finish in the sauce. Remove and set aside.

5. Pour off any excess fat, leaving about a tablespoon in the pan. Turn the heat to medium-high. Add the mushrooms and brown them for 3 to 5 minutes. Add the shallot, garlic, and leeks. Saute until fragrant, 2 to 4 minutes.

6. Deglaze the pan with the white wine. Let it bubble hard for 2 to 3 minutes to cook off the raw alcohol. Return the chicken and bacon to the pan, using just enough liquid to submerge everything but the crispy skins. Add a few sprigs of fresh thyme. Bring to a boil, reduce to low, and simmer for 40 minutes.

7. With about 8 to 10 minutes left on the cook time, add the asparagus. Any earlier and it loses its color and snap.

8. When the chicken reaches about 155 degrees internal, stir in the cream and simmer for 8 to 10 more minutes, until the chicken hits 165 and the sauce has thickened slightly. Taste the sauce and adjust salt and pepper. Sprinkle with chopped parsley before serving.

Balsamic-Glazed Pork with Roasted Berries & Winter Vegetables

Yield: 4 servings

Wine Pairing: 2022 Illahe Columbia Valley GSM (Grenache, Syrah, and Mourvèdre)

Ingredients

Pork:

• 1 lb pork tenderloin

• 1 cup fresh or frozen blueberries

• 1 red onion, sliced into wedges

• 1 tsp dried thyme

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• 1 tsp sea salt

Roasted Vegetables:

• 2 large carrots, peeled and cut into chunky batons

• 2 large parsnips or white turnips, peeled and cut into chunky batons

• 4 small red beets, peeled and cut into 1–1.5 inch wedges

• 2–3 tbsp olive oil (divided)

• 1–2 tsp chopped fresh rosemary (or 1/2–1 tsp dried)

• Sea salt and black pepper to taste

Glaze:

• 2 tbsp balsamic vinegar

• 1 tbsp olive oil

Instructions

Preheat and Prep:

1. Preheat oven to 425°F (220°C).

2. Line two rimmed sheet pans with parchment paper: one for pork/berries/onions, and one for the root vegetables.

Season the Pork:

1. In a small bowl, mix thyme, garlic powder, black pepper, and sea salt.

2. Pat the pork dry, then rub it evenly with the spice mix. Place the pork in the center of one sheet pan.

Glaze the Pork:

1. Whisk together balsamic vinegar and 1 tbsp olive oil.

2. Brush or drizzle the glaze over the pork, coating it well.

3. Add onions and blueberries (pork pan only)

4. Scatter the red onion wedges around the glazed pork.

5. Sprinkle the blueberries over and around the pork and onions, then drizzle any remaining glaze over them.

Prep the Winter Vegetables:

1. In a large bowl, toss carrots, parsnips/turnips, and red beets with 2 tbsp olive oil, rosemary, salt, and pepper until well coated.

2. Spread the vegetables in a single layer on the second sheet pan.

Roast the Pork:

1. Place both pans in the oven, with the pork pan on the middle rack.

2. Roast the pork, onions, and blueberries for about 20–25 minutes, until the pork reaches an internal temperature of 145°F.

3. When done, transfer the pork to a plate, loosely tent with foil, and let rest for 5 minutes. Leave the onion–blueberry mixture in the pan.

Roast the Vegetables:

1. The root vegetables will need 25–35 minutes total at 425°F, depending on size.

2. Start roasting the vegetables at the same time as the pork; when you pull the pork at 20–25 minutes, check the vegetables.

3. If they aren't tender and nicely caramelized at the edges, continue roasting the vegetables for an additional 5–10 minutes, flipping once for even browning.

Finish & Serve:

1. While the pork rests, gently toss the roasted onions and blueberries with the pan juices to create a jammy topping.

2. Give the vegetables a quick toss in the pan with a drizzle of olive oil and a pinch more salt if needed.

3. Slice the pork and fan it on a platter. Spoon the berry–onion mixture over the pork and serve the roasted vegetables on the side.