For the past couple of blog posts, we have been discussing the similarities between the
Bordeaux region and Germany, who partnered together for the Clink Different campaign.
Now, we are going to shift our focus to how both of these regions’ wines can pair beautifully with our
one-pan autumn chicken!
Let’s dive into the bottles! First up is the Bordeaux white blend of Sauvignon Blanc and
Semillon. This Bordeaux Blanc from Chateau Haut-Rian was delicious! It is fruity with a bit of
crisp green apple and stone fruit. It is bright, well balanced, and perfectly refreshing.
Next up is the Riesling from the Rheingau region of Germany. The Eva Fricke Rheingau Trocken
is a fruit forward and delicious wine! With flavors of apple and peach, it is acidic, clean, and
crisp, with a long, dry and refreshing finish. The absolute perfect fall sip in our opinion.
In the above descriptions, you can tell that there are a good number of similarities between the
two wines. Both white wines have flavors of apple and stone fruit. Both are crisp, acidic and
well balanced, bringing about the perfect refreshing sip!
Based on these similarities and the tasting notes, we thought why not pair these both with the
perfect fall-inspired one-pan oven-roasted chicken! This chicken dish just screams fall with
apples, sweet potatoes, brussels sprouts, and bacon.
This chicken recipe was so easy and absolutely delicious! To make this one pan autumn chicken,
grab a large cast iron skillet or baking dish. Preheat your oven to 400 degrees.
Chop one sweet potato into one-inch cubes, one honey crisp apple into two-inch cubes, cut brussels sprouts in
half and cut two shallots into one-inch cubes.
Once all the veggies are diced, place them into your baking dish, add 6 pieces of sliced bacon, two tablespoons of avocado oil, salt and coarsely ground black pepper, and mix well. Spatchcock your whole chicken and place on top of the veggie mixture.
Now start on the sauce for the chicken. Add into a bowl two tablespoons of avocado oil, one tablespoon of red wine vinegar, one teaspoon of garlic powder, salt, coarsely ground black pepper and one tablespoon of minced poultry herbs. Mix sauce well and baste chicken. If there is any leftover mixture, pour over veggies.
Bake until chicken reaches 165 degrees internally, usually about an hour, stirring veggies after 30 minutes.
For easy reference, we have listed the ingredients at the end of this blog post!
As we suspected, this dish paired perfectly with both bottles. We did have different favorites
for the pairing! Molly loved the Riesling with the chicken, while Carina enjoyed the Bordeaux
more. Proof that there is a pairing for everyone with wines from Bordeaux and Germany!
We hope that you all make this recipe and pair with a Bordeaux Blanc and a German Riesling.
Let us know which one is your favorite! Prost or Santé!
- German Riesling, like the 2020 Eva Fricke Riesling Trocken (Rheingau, Germany)
- Bordeaux Blanc, like the 2020 Haut-Rian Bordeaux Blanc Sec (Bordeaux)
- Whole Chicken
- Red Wine Vinegar
- Fresh Poultry Herbs
- Sweet Potato
- Shallots (2)
- Honeycrisp Apple
- Brussels Sprouts
- Salt & Coarsely Ground Black Pepper