Roasted almond breaded chicken (a great fried chicken substitute) and 2003 Four Gates Merlot

My wife does not often make it but when she does I always appreciate it. I am talking about her roasted almond coated chicken! The recipe is really quite simple and it is her personal recipe and it tastes awesome! To pair with this wonderful dish I opened a lovely bottle of the 2003 Four Gates Merlot. The funny thing about this bottle was that it was slightly out of whack a few years ago. A few years ago the acidity was way too high and it would dominate the palate. Now, the acid has calmed down, the wine’s muscle and full body is now in full bloom, and the chocolate and fruit are showing quite well, along with some rich oak. The wine is really a joy and a crazy good deal at 20 bucks! That is the good news the bad news is that I think it is sold out 😦 We paired the chicken with a lovely kasha and mushroom pilaf and a fresh green salad.

Roasted almond coated chicken recipe

  1. Fresh chicken
  2. Unsweetened apple sauce
  3. Ground almond meal – NOT blanched almond flour
  4. Ground sage
  5. Garlic powder
  6. Black pepper

Clean the chicken well. I cut up the chicken or buy it cut up and skin the chicken. This recipe will work with or without the skin. Once the chicken is clean and patted dry lather it with the unsweetened applesauce.

Mix the ground almond meal, sage, garlic powder, and black pepper. NOTE: you really need to make sure you use the almond meal and not almond flour. Almond flour is a fine grind of blanched almonds that is devoid of nutrients and flavor! Once you have fully blended the ingredients, liberally sprinkle it over the applesauce coated chicken.

Then cover the pan with silver foil and roast it in the oven at 325 degrees until golden brown. For our oven and us that turns out to be about 1 hour.

The wine note follows below:

2003 Four Gates Merlot – Score: B++ to A-
The nose on this electric blue/purple colored wine is vibrant and expressive with rich sweet oak, smoky, vanilla, black candied cherry, raspberry, blackberry, ripe plum, bramble, chocolate, tobacco, crushed herbs, and date. The mouth on this lovely and full bodied wine is concentrated and expressive like its nose, from its fruit and tannin, with slowly integrating tannin, raspberry, blackberry, ripe plum, cherry, and crushed herbs. The mid palate has balanced acid, chocolate, sweet oak, tobacco, and nice integrating tannin. The finish is super long and spicy with acidity, rich ripe plum, chocolate, tobacco, vanilla, long and luxurious finish with dates and vanilla.

Posted on May 20, 2011, in Food and drink, Kosher Red Wine, Wine and tagged , , , , . Bookmark the permalink. Leave a comment.

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