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Roasted root vegetable and Chicken w/ chimichurri

Roasted root vegetable and Chicken w/ chimichurri
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  1. 4 chicken thighs
  2. 4 ounces parsnip
  3. 4 ounces Rutabeggar
  4. 4 ounces turnips
  5. 4 ounces carrot
  6. 4 ounces Pumpkin
  7. 4 ounces golden beets
  8. ginger (minced)
Chimichurri sauce
  1. One cup cilantro
  2. one cup parsley
  3. Juice from one lime
  4. 1/4 cup Extra Virgin Olive Oil
  5. 3 cloves garlic
  6. 2 oz Casillero del Diablo Pinot Grigio
Method for Sauce
  1. mix all ingredients in food processor for about 30 seconds or until smooth
Method for Dish
  1. Preheat oven to 400°. in a medium sauté pan on high heat, sear chicken thigh on all sides until golden crust, remove from heat. place vegetables into rectangle Pyrex add 1 oz Pinot Grigio and drizzle EVOO and Pink Himalayan Salt and Cracked Pepper TT and toss lightly. place Chicken in Pyrex with vegetable and put in oven for approximately 20 minutes or until vegetables are fork tender. Place a spoonful of the chimichurri sauce on a plate and spread it across the plate with the back of the spoon. If you have a circular mold place on top of chimichurri and pack vegetables tightly. Remove mold and toss remaining chimichurri in a bowl over chicken, plate and serve.
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