+- WineBoard (https://www.wines.com/wineboard)
+-- Forum: TASTING NOTES & WINE SPECIFIC FORUMS (https://www.wines.com/wineboard/forum-200.html)
+--- Forum: Pinot Noir/Red Burgundy (https://www.wines.com/wineboard/forum-29.html)
+--- Thread: 2003 Santa Cruz Mtn Wine Club Cuvee (/thread-6583.html)
- winoweenie - 06-15-2007
Grandaughter Micah came over to regale us with the narration of their trip[ up the 101 and 1 highway from LA to San Francisco. Decided to make chicken breasts in portabella mushrooms so picked this to accompany. A blend of 3 different Santa Cruz Mtn vineyards made especially for the wine club. Delicious stuff that went perfectly with the woodsy crunchy texture of the 'rooms and the chicken. I marinated the breasts for 4 hours in a mixture of the Pinot, rosemary, basil, and thyme with 4 whole garlic cloves. Browned one side of the chicken in pure olive oil and butter, turned, then put the portabellas, 2 cups of chicken stock, 2 cups of the Pinot, and another whisper of garlic. Cooked on med-high for 5 minutes, removed the breasts and mushrooms, then reduced the liquid by 2/3rds and poured over the breast and 'rooms. Deligtful lunch. Had to open 2 bottles as the cooking process ate into the 1st bottles longevity. WW
- newsguy - 06-15-2007
that chicken recipe sounds fantastic -- and simple. think i'll be trying that in the next week. thanks for sharing. often on these boards people talk about the great dish they had with a bottle, but we never think to share the recipe.
guess i know the answer to this question, but do you use fresh herbs or dry for this? of course i always prefer fresh, but rarely have them around. a recipe might call for 2 tbsps. of some fresh herb, then i end up throwing the rest away. only so much you can use in the few days before it goes bad, right?
btw, that drive up PCH from LA to SF is my favorite anywhere. bet they had a wonderful time, and hope they weren't rushed and were able to do it right.
[This message has been edited by newsguy (edited 06-15-2007).]
- wondersofwine - 06-15-2007
Thanks for the recipe, WW. I too will try it. Missed you at Glenora and also IK and Bev and Georgie and Sis.
- winoweenie - 06-15-2007
I used dry because of the problem you posted. The only fresh i grow are basil and Thyme but the little pinches of the spices needed for this simple but great dish are minimalistic. Forgot to say rhis dish is just as good warmed over as outta the pan. WW