G\u00e9rard Boulay Sancerre \u201cChavignol\u201d \u201918 (Loire, France)
<\/strong>Of the 9ha owned by G\u00e9rard Boulay, 8 of the hectares are on the slopes of Chavignol on Kimmeridgian or \u201cterre blanche\u201d soils (similar to the soils in Chablis), which he works manually and has farmed organically since 1990. Overall, G\u00e9rard Boulay’s \u201cterre blanche\u201d vineyards produce some of the most distinctive and soil-inflected Sauvignon Blancs in the Loire, with a delineation and minerality often reminiscent of a top Chablis. The 2018 Chavignol offers classic gooseberry and lime zest aromas mingle with notes of minty herb, stone, almond and white flowers. On the palate the wine is pure with a solid core of fruit, excellent focus, racy acidity and a long, mouth watering finish.<\/p>\n\n\n\n
SLOW COOKER\nAPRICOT CHICKEN Apricot chicken prepped and in the slow cooker<\/strong><\/p>\n\n\n\n Directions 2. Heat olive\noil over medium-high heat 4. Combine\nchicken broth, lemon zest and juice, mustard, garlic and thyme in the slow\ncooker and whisk to combine. <\/p>\n\n\n\n 5. Add onions,\napricots and seared chicken thighs to the slow cooker. Cover and cook on low for 6-8 hours or high\nfor 3-4 hours<\/p>\n\n\n\n 6. Look frazzled and be sure to tell everyone how long you fussed and labored over making this dish I love recipes that are easy to assemble and prepare. Minimum prep time, and then if the dish can be consigned to a slow cooker, we are in \u201chome run\u201d territory! This chicken dish not only packs wonderful flavor, it … Continue reading
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\nIngredients<\/strong>
\n6 ounces of Tanqueray Gin
\n\u00bd ounce of Noilly Pratt Dry Vermouth
\n1 tsp olive oil
\n2 lbs boneless, skinless chicken thighs
\n\u00bd tsp salt
\n\u00bc tsp black pepper
\n1 cup low-sodium chicken broth
\nZest & juice of 1 lemon
\n3 tbsp Dijon mustard
\n4 cloves minced garlic
\n1 tsp dried thyme
\n1 cup sliced onion
\n1 cup dried apricots, halved<\/p>\n\n\n\n![\"\"](\"http:\/\/summerofjim.com\/wp-content\/uploads\/2020\/04\/Apricot-Chicken-rotated.jpg\")
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\n<\/strong>1. Put gin and vermouth\ninto a glass pitcher, fill with ice, stir vigorously while incanting, \u201cYou who\nknow all, thank you for providing us juniper and all the other obscure ingredients\nresponsible for creating this sacred liquid!\u201d Strain into a pre-frozen Martini\nglass of admirable size. Skewer the olives on one of those tacky cocktail\nswords, place in glass. Immediately begin consuming. Now you can begin\nthe food prep, and the cooking!<\/p>\n\n\n\n
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\n3. Season chicken thighs with salt and pepper. \nAdd to pan and cook 5-6 minutes, until browned, turning once.<\/p>\n\n\n\n
n.b.<\/strong> Rice or coucous is the \u201cnatural\u201d side dish. A perfect for landing place for the sauce! Shredded hash brown potatoes would also do the job! <\/p>\n","protected":false},"excerpt":{"rendered":"