This week’s SundaySupper is a very special one. We are sharing some of our best recipes with the stories behind them and pairing these fabulous dishes with Gallo Family Wine.
I remember the night like it was yesterday.
It was a Saturday night and we were home. The girls were watching a movie with Paul and I was in the kitchen cooking dinner. Not an unusual evening if this were today. . but if you knew me 8-9 years ago, you would be blown away.
You see, even though I grew up seeing both my dad and mom in the kitchen cooking, I didn’t find my love of cooking until much later in life. Like after I got married. I always joke and say that I know for a fact that Paul did not marry me for my cooking. Because I couldn’t cook a thing. I could boil water for pasta and that was about it. While we were dating, I attempted to make a chicken curry dish one night and it was a complete disaster.
Fast forward a couple of years, Paul and I were married and had our first daughter. This is when I really starting cooking. Cooking because I wanted to be able to feed my daughter and not just give her chicken nuggets and food from a microwave.
While we were living in Washington, you can say that I had found my groove. My cooking groove. I was home full-time and cooking practically every night. My family was always so excited to see what was going to be for dinner. . that excitement has since died down and now my kids are less excited about trying new foods. But they are young and I will continue to expose them to new foods and vegetables.
I was baking Rosemary Chicken for the first time. Chicken thighs to be exact (Paul and Phoebe’s favorite) and this dish would become a family favorite. I don’t remember why exactly but we were all gathered in the kitchen when I pulled the dish out of the oven. Madeline had even grabbed her Elmo step stool and brought it over to the island so she could see what was going on. Everyone ohh’ed and ahh’ed and Phoebe, my oldest, was even ready to dive in with a fork in hand. We ate the first few bites standing up and everyone was smiling and laughing and I thought to myself, this is why I cook. For my family.
Now don’t get me wrong, we certainly have our fair share of pizza night and Chinese take-out but now that I have discovered my love for cooking for my family, the home cooked meals far outweigh the nights we order in. And since that first night when making this dish, I’ve changed some things and added some ingredients and this has become our go-to chicken dish.
I hope you enjoy!
This dish is extremely easy to make and your kitchen will smell amazing. I’m using chicken thigh meat (which I highly recommend) and I must say this chicken will not disappoint. It’s tender, juicy and succulent.
This is how you get started:
Preheat your oven to 400 degrees. In a medium-sized bowl, whisk together olive oil, a 1/4 cup of Gallo’s Merlot wine, fresh rosemary and sage, your finely diced shallots and salt and pepper. Set aside. Spray a shallow glass or enameled baking dish with non-stick cooking spray. Place the chicken thighs in single layer (skin side down) in the prepared dish.
Pour the rosemary-wine mixture over the chicken and place the sliced garlic over the top.
Cover tightly with foil and bake for 30 minutes. After 30 minutes, quickly take the dish out of the oven and remove the foil, flip thighs and brush the top of the chicken with the melted butter. Place back into the oven and continue to bake uncovered for 20 to 25 minutes, basting a few times, or until the internal temperature reaches 180 degrees. Remove from the oven and enjoy! You can reduce the pan juices, if desired, and pour over the chicken when serving
- 4- 6 chicken thighs (can be boneless and skinless if you prefer)
- 1 tablespoon olive oil
- ¼ cup Gallo’s Merlot wine
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh sage, chopped
- 1 tablespoon shallot, minced or finely diced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2-3 garlic cloves, sliced
- 1 tablespoon butter, melted
- Preheat your oven to 400 degrees. In a medium-sized bowl, whisk together the olive oil, a ¼ cup of Gallo's Merlot wine, fresh rosemary and sage, your finely diced shallots and salt and pepper. Set aside. Spray a shallow glass or enameled baking dish with non-stick cooking spray. Place the chicken thighs in single layer (skin side down) in the prepared dish.
- Pour the rosemary-wine mixture over the chicken and place the fresh sliced garlic over the top. Cover tightly with foil and bake for 30 minutes. After 30 minutes, quickly take the dish out of the oven and remove the foil, flip thighs and brush the top of the chicken with the melted butter. Place back into the oven and continue to bake uncovered for 20 to 25 minutes, basting a few times, or until the internal temperature reaches 180 degrees.
- Remove from the oven and enjoy! You can reduce the pan juices, if desired, and pour over the chicken when serving.
Today, we are sharing some of our best recipes with the stories behind them and pairing these fabulous dishes with Gallo Family Wine.
So you must take a look at each delicious recipe below and if you’re interested in grabbing a nice bottle of Gallo Family Vineyards wine, click here for their store locator. Gallo is quickly becoming one of my favorite wines. From the Cabernet Sauvignon, to the Hearty Burgundy to the Sauvignon Blanc and Pinot Noir and of course their Merlot, I have tried a lot and love them all.
Thank you for joining our family table for Sunday Supper this week as we share some of our favorite stories featuring our special food memories and paired with Gallo Family Wines. These recipes may create a story or perhaps start a tradition in your home.
- Crepes with Sweet Wine Poached Berries by Bobbi’s Kozy Kitchen
- Overnight Blueberry Baked French Toast by Alida’s Kitchen
- Sangria Stuffed French Toast by Melanie Makes
Mains and Sides:
- Angel Hair Pasta with Chicken Spinach and White Wine Sauce by Family Foodie
- Baby, That’s a Good Merlot Onion Burger by Cupcakes and Kale Chips
- Beef Braciole with Parmesan and Prosciutto by The Little Ferraro Kitchen
- Beef Daube by The Foodie Army Wife
- Chicken and Couscous Stuffed Peppers by Cindy’s Recipes and Writings
- Chicken Sausage and Mushroom Skillet over Goat Cheese Grits by Neighborfood
- Giambotta an Italian Veggie Stew by Country Girl In The Village
- Grilled Pepperoni Pizza by Ruffles & Truffles
- Rosemary Garlic Chicken Thighs by Hip Foodie Mom
- Short Rib Ragu with Rigatoni by Hezzi-D’s Books and Cooks
- Slow Cooker Beef Stroganoff by Foxes Love Lemons
- Spaghetti All’Ubriaco by kimchi MOM
- Tarragon Chicken by girlichef
- World’s Best Turkey Meatballs by Shockingly Delicious
Beverages and Desserts:
- Tropical Breezes Sangria by The Weekend Gourmet
- Lemon on a Cloud by That Skinny Chick Can Bake
- Merlot Cherry Cupcakes with Sweet White Frosting by Magnolia Days
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Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.