Viognier

Coconut Soy Braised Chicken

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  • 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

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Citrus Shrimp

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  • 1 1/2 tsp. sesame oil
  • 1/2 c. minced shallots
  • 1 Tbsp. peeled, minced fresh ginger
  • 1/4 c. thawed orange juice concentrate
  • 1 c. canned chicken broth
  • 3 Tbsp. rice vinegar
  • 1 tsp. soy sauce
  • 1 lb. shrimp
  • cilantro, optional for garnish

Heat oil in small saucepan over medium heat. Sauté shallots and ginger 2 minutes. Add juice concentrate, broth, and vinegar. Boil until reduced by half, about 6 minutes. Remove from heat; stir in soy sauce. Skewer shrimp, brush with sauce, broil or grill until cooked through, about 2 minutes per side. As an entrée, serve with jasmine rice and spoon sauce over; garnish with cilantro if desired. Serves 4. OR, serve as hors d’ oeuvres with sauce in a bowl for dipping.

Accompany with Cooper-Garrod Viognier

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