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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070

408-867-7116

questions@cgv.com

 

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22645 Garrod Rd
Saratoga, CA, 95070

(408) 867-7116

Enjoy wines where the grapes are grown in the Santa Cruz Mountains above Saratoga and overlooking San Francisco Bay and Silicon Valley.

Recipes

Filtering by Tag: Chicken

Ginger Apricot Chicken

Bill Cooper

Serves 4

  • 1/2 cup all-purpose flour

  • 1 teaspoon ground coriander

  • 4 skinless boneless chicken breast halves

  • ¼ cup (1/2 stick) butter

  • 8 dried apricots, thinly sliced

  • 2 large green onions, sliced

  • 1 cup canned low-salt chicken broth

  • 1 ½ tablespoons cornstarch

  • 2 tablespoons apricot preserves

  • 1 tablespoon honey

  • 2 teaspoons soy sauce

  • ¾ teaspoon ground ginger

Mix flour and coriander in shallow bowl. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness. Season with salt and pepper. Dust with flour mixture, shaking off excess. Melt butter in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to platter. Tent with foil to keep warm. Add apricots and half of green onions to drippings in same skillet and stir over medium-high heat 1 minute, scraping up any browned bits. Mix broth and cornstarch in small bowl until smooth. Add to skillet; bring to boil, stirring constantly. Add preserves, honey, soy sauce and ginger. Boil until thickened to sauce consistency, about 2 minutes. Pour over chicken. Garnish with remaining green onions.

Accompany with Cooper-Garrod Chardonnay

Summer-ripe Salad

Bill Cooper

Serves 4

  • 1/4 c. canola oil

  • 2 T. white wine vinegar

  • 2 T. honey

  • 1/4 t. onion powder

  • 1/4 t. garlic salt

  • 1/2 t. poppy seeds

  • 3 large peaches

  • 2 c. diced cooked chicken

  • 1/2 c. diced red onion

  • 6 c. salad greens

  • 1/2 c. chopped walnuts

In a large bowl, whisk together oil, vinegar, honey, onion powder, garlic salt, and poppy seeds. Add fresh ground pepper to taste. In the same bowl, cut up 2 peaches into bite-size pieces. Add chicken and onion. Toss to coat. Cover and chill up to 2 hours. At serving time, arrange salad greens on plates. Top with chicken mixture and walnuts. Slice the remaining peach as garnish. (You can double the dressing and pass on the side.)

Serve with Cooper-Garrod Chardonnay

Triple Star Chicken

Bill Cooper

  • 2 Tbsp. olive oil

  • 1 large shallot, minced

  • 1 Tbsp. minced fresh ginger

  • 1⁄2 tsp. fresh ground pepper

  • 3 star anise pods

  • 1 c. port

  • 2 1⁄2 lbs. chicken thighs

Heat oil in small saucepan; sauté shallots, ginger, pepper and star anise a couple minutes. Add port; simmer 5 minutes. Allow to cool. Place chicken pieces in a gallon Ziplock bag, pour in marinade, and refrigerate overnight. You may grill or broil this recipe! Remove chicken from marinade and boil the marinade 5 minutes. Cook the chicken pieces 5-7 minutes per side until juices run clear, basting with reserved marinade when you turn them.

Accompany with Cooper-Garrod Cabernet Franc

Pancetta & Chicken Fettuccine

Bill Cooper

Serves 6-8

  • 2 c. shredded cooked chicken

  • 16 oz. fettuccine

  • 1⁄4 lb. pancetta, chopped

  • 2 Tbsp. butter

  • 4 oz. shitake mushrooms, sliced

  • 1⁄4 c. pine nuts

  • 1 c. cream

  • 4 Tbsp. grated Parmesan

  • Salt and pepper

  • Chopped parsley garnish

While fettuccine cooks per package instructions, use a large skillet to sauté pancetta. Remove from skillet when browned and add butter. Sauté mushrooms and pine nuts until lightly browned. Set aside with pancetta. Add cream to skillet and cook until somewhat thickened. Add drained fettuccine to cream; stir to coat. Mix in chicken, pancetta, mushrooms, pine nuts, and Parmesan. Season to taste. Serve on warm plates; sprinkle with chopped parsley.

Accompany with Cooper-Garrod Test Pilot Hellcat, F6F

Honey-Lime Chicken Bites

Bill Cooper

  • 2 Tbsp. honey

  • 3 Tbsp. lime juice

  • 3 Tbsp. soy sauce

  • 1 Tbsp. vegetable oil

  • 1⁄2 tsp. Sriracha sauce

  • 2 garlic cloves, pressed

  • 2 Tbsp. chopped cilantro

  • 1 lb. boneless, skinless chicken breasts

Cut chicken into 1" cubes. In a medium sized bowl, combine remaining ingredients for marinade. Add chicken and stir to coat thoroughly. Cover and marinate at least an hour, stirring occasionally. Put chicken pieces on 4 skewers. Broil or grill over medium high heat, about 6 minutes per side, turning once. Serves 4 as main course, or can be served on toothpicks as appetizers.

Accompany with Cooper-Garrod Chardonnay

Coconut Soy Braised Chicken

Bill Cooper

  • 2 Tbsp. sesame oil

  • 1 red onion, minced

  • 1 red bell pepper, minced

  • 2 Tbsp. lemongrass, minced

  • 8 boneless, skinless chicken thighs

  • 1⁄4 c. tamari soy sauce

  • 1 can coconut milk

  • 1 c. cream

  • 1 Tbsp. basil, chopped

  • 1 Tbsp. cilantro, chopped

  • Optional: Sriracha sauce and/or Wasabi paste

In large sauté pan (with lid) heat sesame oil. Sauté onions, bell pepper, and lemongrass until softened and lightly caramelized. Move to outside edge of pan. Season chicken with salt and pepper. Place in center of pan, turning to lightly brown both sides. Add soy sauce, coconut milk, and cream. Bring just to a boil; cover and reduce heat to simmer for 20-25 minutes. Add basil and cilantro before serving over rice. Spicy fiends may add sriracha and/or wasabi with sauce ingredients to kick things up a notch, as desired.

Accompany with Cooper-Garrod Viognier

Chicken with Creamy Mushroom Sauce

Bill Cooper

Serves 4

  • 4 boneless, skinless chicken breasts

  • Lemon juice

  • 4 Tbsp. butter

  • 2 Tbsp. minced shallot

  • 4 oz. fresh mushrooms, sliced

  • 1⁄4 c. beef bouillon

  • 1⁄4 c. Madeira

  • 1 c. heavy whipping cream

  • Salt and pepper

On a plate large enough to hold the 4 chicken breasts, sprinkle them with lemon juice and allow to macerate while you begin preparations. Melt the butter in a large sauté pan. Add the shallot and cook to soften before adding the mushrooms. Saute several minutes before moving to the sides of the pan. Cook chicken breasts in the center of the pan, discarding any lemon juice left in the plate. When cooked through on both sides, remove chicken to warmed plate and tent while finishing sauce. Add bouillon and Madeira to mushrooms in pan and boil down over high heat until thickened. Stir in the cream and boil down again until cream has thickened slightly. Season to taste with salt and pepper. Return chicken to pan to warm and coat with sauce before serving.

Serve with Cooper-Garrod Chardonnay

Chicken with Blackberries and Brown Sugar

Bill Cooper

  • 1/2 c. dry white wine

  • 3.5 lb. chicken, cut into 8 pieces

  • 3 Tbs. fresh thyme leaves or 1 1/2 tsp. dried

  • 3/4 tsp. sweet paprika

  • salt and freshly ground pepper

  • 1/2 c. chicken stock

  • 2 Tbs. light brown sugar

  • 2 Tbs. mashed fresh blackberries or blackberry preserves

  • 2 garlic cloves, minced

  • 2 Tbs. white wine vinegar

  • 1 tsp. olive oil

  • 1/4 tsp. ground cumin

  • 1/2 c. fresh blackberries (optional) for garnish

Preheat oven to 375 degrees. Pour 1/4 cup of the wine into a large nonreactive baking dish. Arrange chicken pieces in the dish skin side up; sprinkle with thyme, paprika, salt and pepper. Bake 35 minutes, adding remaining wine and the chicken stock to pan as juices evaporate; baste occasionally. Meanwhile, combine the brown sugar with the mashed blackberries, garlic, vinegar, oil, cumin, and remaining 1/4 tsp. paprika in a small bowl. Spoon the blackberry mixture over the chicken and continue baking about 10 minutes more, basting occasionally, until juices run clear when chicken is pierced with a fork.

Accompany with Cooper-Garrod Cabernet Franc

Chicken Caprese

Bill Cooper

  • 1 c. fresh basil leaves

  • 1 clove garlic

  • ¼ c. grated parmesan

  • 2 tsp. olive oil

  • 4 pieces boneless skinless chicken breast

  • 1 tomato, sliced thin

  • 3 oz. shredded mozzarella

  • 2 Tbsp. shredded parmesan

Preheat oven to 400.  Pulse basil, garlic, and grated parmesan in food processor until smooth.  While running, slowly add olive oil.  Salt and pepper to finish.  Pat chicken dry; place on baking sheet. Spread 1 Tbsp. pesto over each piece.  Bake 20 minutes (or until no longer pink in the center).  Remove from oven; top with tomato slices, mozzarella and shredded parmesan.  Bake 5 minutes more to melt cheese.

Accompany with Cooper-Garrod Chardonnay

Partly Paella

Bill Cooper

  • 2 Spanish chorizo sausages, sliced

  • 1 lb. boneless, skinless chicken thighs

  • 1 tsp. paprika

  • ½ tsp. salt

  • fresh ground pepper

  • 2 Tbsp. olive oil

  • 4 each crimini and bella brown mushrooms, cubed

  • ¼ c. + ½ c. dry sherry

  • 1 c. chopped onion

  • ½ cup chopped red bell pepper

  • 2 cloves garlic, pressed

  • 14.5 oz can petite diced tomatoes, drained

  • 14.5 oz can chicken broth …./

  • 1 ¼ c. quick-cooking couscous (i.e. Near East)

  • 1 c. frozen peas, thawed

  • 1/4 c. chopped parsley

  • 1/3 c. almond slices

Combine paprika, salt and pepper; rub into chicken pieces and cut into 2” chunks.  Combine ½ c. dry sherry and chicken broth in glass measuring cup.  In a large sauteuse pan, cook the chorizo slices; remove from pan.  Add 1 Tbsp. olive oil to heat.  Add chicken pieces and cook through; remove from pan.  Add 1 Tbsp. olive oil and stir-fry mushrooms; remove from pan.  Deglaze pan with ¼ c. sherry.  Add onions; cook for 2 minutes before adding red pepper.  Stir and cook until softened before adding garlic.  Stir in tomatoes.  Microwave sherry/broth mixture 2 minutes at full power.  Meanwhile, add peas and return meats + mushrooms to pan; mix in to heat.  Pour couscous over mixture; add hot broth.  Stir to combine well.  Turn off heat, cover, and let stand 5 minutes.  Fluff with a serving fork, garnish with parsley and almonds before serving. 

Serve with Cooper-Garrod Cabernet Franc

 

Pate de Campagne

Bill Cooper

  • 1/2 lb. chicken livers

  • 4 tablespoons unsalted

  • butter

  • 2 eggs

  • 1/2 cup brandy

  • 1 yellow onion, quartered

  • 2 cloves garlic, halved

  • 1/2 teaspoon allspice

  • 1 tablespoon salt

  • 1 teaspoon rosemary

  • 1/2 teaspoon black pepper

  • 1 lb. ground sausage meat

  • 1/4 cup flour

  • Bacon, regular slices

Saute chicken livers in butter until just firm enough to handle. Trim any gristle. In a food processor fitted with steel blade, combine cooked livers, eggs, brandy, onion, garlic, and spices. Process until well-mixed and fairly smooth. Crumble raw sausage meat into a large mixing bowl. Sprinkle with flour and use a strong-handled spoon to stir in processed liver mixture. Line a bread tin or pate mold with bacon slices. Pour in the pâté mixture, cover with a lid or foil, and bake at 350 degrees for 1 1/2 - 2 hours, or until juices are clear. Cool 15 minutes then weight and refrigerate overnight.

Accompany with Cooper-Garrod Cabernet Franc