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Taste of the Ranch Recipes, Part 1: Spiced Chicken with Balsamic Berry Compote

Updated: Jun 9, 2020





We miss you all, but are still pleased to find an alternative way to share our Taste of the Ranch spring event with everyone! Although it will be virtual this year, we promise memorable festivities and conversations - just in a different way...


Every Sunday for the next few weeks, we'll taste two wines, share pairings, listen to music and follow Lucy (our official vineyard tour guide) through her favorite Shake Ridge Ranch trails.


Our first Taste of the Ranch will start June 14th at 5pm. We'll taste our 2014 Barbera and 2013 Zinfandel. For you foodies, Chef Justin has put together recipes for you to enjoy with our wines.


We're offering a special wine pack for the event that includes Justin's recipes. Click here for our special wine offer...



Ingredients

Chicken thighs, bone-in

2 tbsp chinese 5 spice, toasted

½ tbsp fresh thyme, optional

1 tsp salt


Balsamic Berry Compote

4 cups fresh or frozen mixed berries

4 tbsp balsamic vinegar

2 limes, juiced

1 tbsp honey


Instructions

  • Preheat your oven or grill to 425.

  • Toast your chinese 5 spice until fragrant and combine with salt.

  • Clean your chicken thighs how you like and pat dry. Evenly season thighs with spice and salt blend.

  • Grill or roast your chicken thighs to an internal temperature of 155, 20-35 minutes. Rest for 10 minutes.

  • While roasting chicken, combine all ingredients for mixed berry compote in a saucepan and bring to a boil. Reduce to a simmer and thicken, no more than 10 minutes. Allow to cool slightly. 

  • Serve chicken with compote drizzled over top.


Can I kebab?

Yes! Add zucchini to your skewers with the same spices!


What about salad?

Berry Compotewill make a great vinaigrette!


Even less?