Original recipe by Chef Helen Goelet, one of Clos du Val’s third-generation owners. A simply…
Our lively and robust Cabernet Franc meets its match with a bright array of Mediterranean flavors. Marinating the chicken in advance deepens its flavor and saves time the day of serving.
Serve with: 2019 Clos du Val Cabernet Franc
|For the chicken:
4 chicken quarters, skin on
Zest one lemon
1 Tbsp dried oregono
1 tsp dried thyme
1 tsp smoked paprika
½ tsp ground cumin
½ tsp ground coriander
Pinch of chili flakes
Salt and pepper
4 Tbsp olive oil
For the white bean hummus:
1 8oz can white beans (I prefer cannellini beans) drained and rinsed thoroughly
2 cloves garlic
Juice of 1 lemon
1 Tbsp tahini
2 Tbsp greek yogurt
Salt and pepper
|For the herb-radish salad:
¼ cup freshly torn mint leaves
¼ cup freshly torn basil leaves
¼ cup freshly picked parsley leaves
4 radishes, thinly sliced
½ lemon, juiced
- Combine all ingredients for the chicken and allow to marinate for at least 2 hours, or overnight.
Preheat the oven to 425°F (on a convection roast setting, if your oven allows.)
- Arrange marinated chicken pieces skin-side up on a sheet pan and roast for 1 hour. The goal is to get very crispy skin, and have the meat fall-off-the-bone tender. A good sign to look for is the skin breaking away from the knuckle of the leg.
- While the chicken cooks, make the hummus: add all hummus ingredients into a food processor. With the processor running, drizzle in olive oil until the hummus comes together and purée until smooth. Taste and adjust (adding a bit more salt, pepper, lemon juice, or olive oil) as you see fit.
- In a medium mixing bowl, combine the ingredients for the herb-radish salad and mix together gently with your hands.
- To serve, spread the white bean hummus onto a platter, arrange the cooked chicken over the hummus, and pile the herb-radish salad on top.
Chef Helen Goelet is one of Clos du Val’s six family owners and shares her love of food and wine as a private chef based in Jackson Hole, Wyoming.