Recipe : Stuffed chicken breast with a red wine, pepper and honey sauce

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Difficulty: Medium | Preheat oven to 420˚F | 4 servings

 Meat

  • Stuffed chicken
  • 4 chicken breast halves (de-skinned and de-boned)
  • Large onion, coarsely chopped
  • 3 tablespoons olive oil
  • ¼ cup dried apricots
  • ¼ cup dried pears
  • ¼ cup prunes
  • ¼ cup blanched almond halves
  • ½ cup Yarden Merlot
  • Salt and pepper

Sauce

  • ½ cup Yarden Merlot
  • 2 tablespoons honey
  • 1 tablespoon mustard
  • Salt
  • ½ teaspoon ground pepper
  • ½ teaspoon chopped thyme (fresh or dry)

 

Preparation:

  • Heat a pan with olive oil and brown the onion over a medium heat.
  • Stir occasionally until the onion becomes soft and golden.
  • Add the dried fruit and wine to the pan and bring to the boil.
  • Cook on a strong heat until most of the liquid evaporates.
  • Pour all this filling into a separate bowl and in the pan roast the almond halves until golden.
  • Add to the filling and season with salt and pepper.
  • Create a pocket lengthways along the chicken breasts and fill with the filling. Close with wooden toothpicks.
  • Mix the honey, mustard, ground pepper and thyme. Spread over the chicken breasts and season with salt.
  • Place the chicken breasts in a medium dish and pour the wine for the sauce over them.
  • Roast the chicken breasts in the preheated oven (420˚F) for 15-20 minutes or until golden. Remove.
  • Pour the remaining liquid from the chicken into a small pot and thicken slightly over a high heat.
  • Cut the breasts into slices and serve with a little sauce drizzled over them.

Wine recommendation:

The Yarden Merlot is a true classic, aged for 14 months in French oak barrels. It is a full-bodied, award winning wine which showcases fruity notes of plum and cherry layered with nuances of chocolate, fresh herbs and a delicious earthiness. Yarden’s series of Merlots have consistently outdone themselves for sheer quality, powerfulness and for simply bursting with flavor. It provides the perfect accompaniment to this equally flavorsome dish.

Another option, which matches with a range of chicken dishes, is the Gilgal Merlot. Without compromising on their reputation for high quality wines, the Gilgal Merlot displays extreme value for money. The Gilgal Merlot is aged for 9 months in French oak barrels and has a slightly lighter body than the longer aged, Yarden Merlot. The Gilgal Merlot displays notes of red berries and cherry and its pleasant finish, displaying oak and pepper notes, is truly expressed when left to breathe prior to serving.

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Recipe : Seasoned Rib Eye steak with a red wine sauce and root vegetables

 

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Difficulty: Easy+ | Cooking time: 20 Min | 6 servings

Meat

  • 6 Rib eye steaks (around 250g each)
  • 3 tablespoons ground black pepper
  • 1 egg white
  • Salt
  • Oil for frying

Sauce

  • 10 baby onions or 2 large onions, peeled and diced
  • 6 cloves garlic, peeled and halved
  • 2 carrots, peeled and cubed
  • 1 Parsnip, peeled and halved lengthwise
  • 3 cups Yarden Cabernet Sauvignon
  • 3 teaspoons of sugar

Preparing the sauce:

Place all sauce ingredients in a saucepan, bring to a boil and cook over a high heat for 15-20 minutes until the sauce is reduced

Taste, season and set aside.

Preparing steak:

Baste the steaks with the egg white and sprinkle with a little salt.

Sprinkle the ground pepper evenly and rub it into the steaks

Heat a grill pan, fry the steaks until golden and cooked to the desired tenderness. Transfer to a serving dish.

Pour the sauce into the same grill pan; stir so that the liquids and flavors combine.

Pour over the steaks.

The dish can be served on a bed of mashed potatoes.

Wine Recommendation:

Rib eye steak and red wine are a match made in heaven. The Yarden Cabernet Sauvignon is an Israeli classic; a rich wine with complex flavors and a full body. Containing all the elements of a quality and elegant Cabernet, this, Israel’s favorite Cabernet Sauvignon, will elevate the dish, giving it a more festive feel.

The Yarden Cabernet Sauvignon produces the perfect combination of fruity characters of plum, cherry and berries, layered with a deep earthiness, notes of tobacco, black tea and a hint of the French oak barrels in which it is aged for 18 months. This long aging period lends the Yarden Cabernet Sauvignon the ability to truly age well in the bottle. This wine is suitable for drinking around three to four years from the harvest, remains young and fresh for many years and, even fifteen to twenty years after the harvest, it is still excellently drinkable.

Looking for a more affordable, value-for-money option, the Gilgal Cabernet Sauvignon is a wonderful pairing for this juicy steak. The Gilgal’s fruity notes are complemented with hints of spices and fresh herbs and an earthiness derived from the year’s aging in French oak barrels. The Gilgal Cabernet will continue to improve for a number of years in the bottle and has surprised wine experts with the depth of its flavor following such aging.