Skip to content
Checkout
Certified California Sustainable Vineyard & Winery
  • Wines
    • Shop All Wines
      • Shop by Collection
        • Artisan Collection
        • Icon Collection
        • Reserve Collection
        • Classic Collection
    • 90+ Point Wines
    • Large Formats
    • Wine Club Exclusives
    • Port
    • Tasting Notes
    • Pairing Recipes
    • eGift Cards
  • Experiences
    • Plan a Visit
    • Wine & Food Pairings
      • Seasonal Menu
      • Reservations
      • Recipes
    • Estate Pairings
      • Seasonal Menu
      • Reservations
    • Trolley Tours
    • Tasting Flights
    • Member Tastings
    • Group Tastings
    • Vineyard Adventures
    • Virtual Wine Tastings
    • Visitation Guidelines
  • Club
    • Memberships
      • Collectors Club
      • Premier Club
      • Signature Club
      • The Ruby Allocation
    • For Members
      • Member Tastings
      • Club Schedule
      • Club Release
        • Pick-up Reservations
      • Shop Club Exclusives
      • Entertainment Benefits
      • Lodging Benefits
    • Save’N Sip Subscriptions
    • Wine Club Support
      • Frequently Asked Questions
      • Referral Program
  • Events
    • Upcoming Events
    • Blessing of the Animals
    • Off Premise Events
    • Private Events
    • Virtual Tour
    • Weddings
  • About
    • Our Story
    • Our Wines
      • Technical Info
      • Accolades
      • Pairing Recipes
    • Meet the Team
    • Our Vineyards
    • Sustainability
    • Trade
      • Trade Wines
      • Trade Tools & Assets
      • Find Retailer
      • Importers
      • Wholesale Contact
    • Career Opportunities
    • Contact
ALL RECIPES

Braised Chicken with Dried Tart Cherries, Olives and Capers

  • Pair with Cabernet Franc
Primary Ingredients

4 chicken legs, separated thighs and legs

2 cloves garlic, minced

1 tablespoon thyme, fresh and roughly smashed

2 tablespoons blended oil

1 tablespoon Pernod or pastis

1 teaspoon champagne wine vinegar

1 cup white wine 2 bay leaves

¾ cup dried tart cherries 1 cup chicken stock

½ cup pitted green olives 2 tablespoons unsalted butter

2 tablespoons capers, rinsed 2 tablespoons chopped fresh parsley

1 tablespoon Canola oil

Primary Technique
  1. Combine all marinade ingredients in a bowl and mix well.  Place chicken in a bowl or large Ziploc bag and marinate overnight or at least two hours in the refrigerator.
  2. Remove chicken and discard marinade. Season chicken with salt and pepper.  Preheat oven to 350 degrees.  
  3. Heat a roasting pan with 1 tablespoon canola oil over medium heat.  Sear chicken, skin side down, until golden brown, about 5 minutes.  Remove excess fat from the pan and add white wine, reducing to almost half.
  4. Add cherries, olives, capers, bay leaves, and chicken stock.  Cover and place in the oven for 30 minutes, or until chicken is cooked through.  
  5. Remove chicken from pan and keep warm.  Bring braise mixture to a boil and then simmer until slightly reduced about 5 minutes.  Wisk in butter and parsley and adjust seasoning if necessary.  Return chicken to sauce and serve. 
plated chicken
Executive Chef Peter Janiak

Executive Chef Peter Janiak

PrevPreviousBraised Beef Stew with Buttered Noodles
NextBraised Oxtail with Butter BeansNext

Share This Page

Instagram
  • Trade
  • Accolades
  • Find Retailer
  • Careers
  • Contact
  • Accessibility
100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
© 2022 St. Francis Winery & Vineyards. All Rights Reserved. Privacy Policy