Skip to content
Checkout
Certified California Sustainable Vineyard & Winery
  • Wines
    • Shop All Wines
    • Shop by Collection
      • Shop Icon Collection
      • Shop Artisan Collection
      • Shop Reserve Collection
      • Shop Classic Collection
    • Shop Port
    • Shop Large Formats
    • Wine Club Exclusives
    • Tasting Notes
    • Pairing Recipes
    • Purchase Gift Cards
  • Experiences
    • Plan a Visit
    • Wine & Food Pairings
      • Seasonal Menu
      • Reservations
      • Recipes
    • Carry-out Pairings
    • Estate Pairings
      • Seasonal Menu
      • Reservations
    • Tasting Flights
      • Reservations
    • Virtual Wine Tastings
      • Wine Socials
      • Private Tastings
  • Club
    • Memberships
      • Collectors Club
      • Premier Club
      • Signature Club
    • Member Dashboard
    • Shipment Schedules
    • Wine Club Exclusives
    • Wine Club Support
      • Frequently Asked Questions
  • Events
    • Upcoming Events
    • 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

Chicken Thighs, Harissa, Potatoes and Peppers

  • Pair with Zinfandel
Primary Ingredients

4 large chicken thighs

1 pound small Yukon gold potatoes, sliced thin into 1 inch pieces

2 red bell peppers, core, stem, and seeds removed; cut into 2-inch pieces

5 spring onions, halved lengthwise

6 tablespoons extra virgin olive oil

2 tablespoons Harissa paste

Kosher salt

Fresh ground black pepper

Primary Technique
  1. Preheat oven to 425°.
  2. Season chicken thighs with salt and pepper on both sides. Place chicken skin side down into a preheated sauté pan with 1 tablespoon of canola oil.
  3. Cook on the skin side only until golden brown.
  4. Combine oil and Harissa in a small bowl, mix well.
  5. Toss the potatoes, red bell peppers, and onions with half of the Harissa mixture in a large baking dish. Season with salt and pepper.
  6. Add chicken thighs to the remaining Harissa mixture and coat well.
  7. Place chicken on top of vegetables in roasting pan and place into the oven for 25 minutes or until the chicken is done and the juices run clear when pierced with a knife next to bone and potatoes are cooked
    through.
chicken and vegitables
Executive Chef Peter Janiak

Executive Chef Peter Janiak

PrevPreviousChermoula Marinated Sea Bass
NextChilled Potato-Leek Soup with White Truffle Oil & LemonNext

Share This Page

Share on facebook
Share on twitter
Instagram
Share on email
  • News
  • Trade
  • Accolades
  • Distribution
  • Careers
  • Contact
100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Thursday – Monday | 10 AM – 5 PM | Click Here For Holiday Hours
© 2021 St. Francis Winery & Vineyards. All Rights Reserved. Terms of use and Privacy Policy

Wine Experiences Currently Unavailable

For the well being of everyone and in accordance with the California Department of Public Health’s Stay-Home Order, all wine experiences will be temporarily closed through January 9, 2021. 

Schedule Curbside Pickup
(707) 833-0242

Shop Online
Thank you for all of your support this year.
Have a safe and Happy Holiday!