"White peach, crushed rocks, spice and brioche notes all emerge from this medium to full-bodied Chardonnay that has depth, layered texture and length." 92 Points Robert Parker. Try it with
Skillet Roasted Cornish Hens with Root Vegetables in Mustard Wine Sauce
2 Cornish Hens
1 t paprika
1 t onion powder
1 t garlic powder
1 t brown sugar
1 t salt
1/2 t pepper
1 T Olive Oil, plus 1/2 T olive oil
2 T butter
1 coarsely chopped fennel bulb
1 coarsely chopped parsnip
8-10 radishes, cut in half
1 lbs baby potatoes, cut in half or quarters
1 small shallot, finely chopped
1/2 cup white wine
1 cup chicken broth
3 T mustard
Pre heat oven to 450 degrees. Cut hens in half through back bone or breast breast bone. Rinse and pat dry. Mix together all seasoning (paprika through pepper). Season hens with most of mixture, reserving 1 t for veggies. Melt butter in large cast iron skillet and add olive oil. Sear hens until lightly brown on both sides (around 5 minutes per side on low-medium heat). Put skillet in oven and immediately turn heat down to 300. Cook for 30 minutes. Take skillet out of onion and scatter chopped veggies all around (try to match the size of all your vegetables when you are chopping them so that cook evenly). Sprinkle with remaining seasoning. Place back in oven for 30 minutes more.
In small sauce pan, heat 1/2 T olive oil. Add shallots and cook until softened, stirring often. Once shallots are soft but not brown, add 1/2 cup white wine. Cook for 2 minutes until alcohol has cooked off. Add 1 cup chicken broth and 3 T mustard. Simmer for 10-15 minutes until reduced.
Remove skillet from oven and pour mustard wine sauce over veggies (I try to avoid pouring directly over the hens so that skin remains crispy). Place back in oven for 30-40 minutes longer until hens are cooked through (exact time will depend on size of your hens).