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Monthly Wine Spotlight - Provence

Monthly Wine Spotlight - Peju Provence

monthy wine and Peju chef spotlight - Richard Perot
 

Each month, we pick a featured wine and a celebrated Napa Valley guest Chef creates a perfect pairing recipe! This month Chef Richard Perot was given a bottle of Peju's Provence and matched it beautifully with his oven roasted chicken recipe.

Peju Provence
-Oven roasted chicken with lentils and vegetables
Download Recipe >
Recipe courtesy of Chef Richard Perot

Oven roasted chicken, lentils and vegetables
(Yield: 4 ppl)

Lentils

Ingredients           Amount

Lentils (rinsed)
Yellow onion(diced)
Carrot (diced)
Celery(diced)
Garlic(crushed)
Diced Spanish chorizo
Toasted ground cumin
1 teaspoon chili powder
1 1/2 tablespoon kosher salt
1 tablespoon ground pepper
Chicken stock
Crushed stewed tomatoes
1 arsley (fine chopped)

 

2 cups
1/2
1
2 Stalks
4 Cloves
1/2 Cup
1 tsp
1 tsp
1 1/2 Tbsp
1 Tbsp
4-5 Cups
1 Can
1 bunch

Sautee carrots, celery, onion, garlic, chorizo, spices, salt and pepper till tender with 1/4 cup olive oil over medium heat.

Add lentils, tomatoes, chicken stock and simmer for about 1 1/2 hours. Lentils should be tender when done, but not mushy.

Add parsley, and  cook at medium heat for another 20 minutes.

Vegetables

5 cups baby summer squash, or large cubed regular red and green squash
10 baby carrots, or 3 regular carrots cut into 3 inch long batons.

On medium high heat sauté these veggies with just enough olive oil to coat the bottom of the pan with a pinch of salt and pepper, sauté the veggies until slightly tender, but not over cooked. They should have a little bite to them.

Chicken

4 bone out skin on organic chicken breast (generously salt and peppered on the skin side).

In a large saute pan coat the pan with about 1/8 inch of olive oil
Bring to medium high heat. When poppin’ hot, Carefully lay the chicken in the pan skin side down. Saute till skin side is golden brown and crispy, but not black.

Then transfer to a sheet tray, and place in an oven that is pre-heated to 400 degrees.

Cook for about 10 minutes or chicken is pretty firm to touch. You can always insert pairing knife in the side to check for doneness. It should be running clear jus.

Let cool for about 5-10 minutes(this is called resting)

Chicken

Blot out the oil used for chicken, and bring back to high heat. Pour in 1 cup Marsala wine, and 4 cups of chicken stock.

1/4 cup diced shallots, 2 cloves garlic, and 1/2 bunch thyme(stemmed and chopped).

Big pinch salt and ground pepper( reduce this to 1/8th of its original volume
Add 1 tablespoon aged sherry vinager 2 cups ripe chopped tomatoes, and cook just until the tomatoes start to break down. Turn off the heat and stir in 1-2 tablespoons of unsalted room temp. butter. Finish with the thyme


Place lentils in the center of the plate, place veggies around the lentils. You could also add a little sautéed kale or spinach if desired. Place chicken on top of lentils, then sauce and serve.

Enjoy with a chilled Peju Provence glass of wine!

 


Richard Perot, Pastry Chef  - BIO

Originally from Texas, I transplanted to San Francisco in 95' to pursue music and the culinary arts.

I was given the Honor of apprenticing under the culinary Talent of Anne Walker (Member of the Bakers Dozen) And the Pastry Chef Of 42 Degrees. It was there I first really cut my teeth on learning the basic of pastry and baking.

I later worked at a restaurant by the name of "Bruno's" in the mission district in San Francisco under the direction of Executive Chef James Ormsby. James was, and has been one the most creatively and inspiring of all my teachers. Being and artist and musician, creative outlets are a very important part of my life as it serves as a form of expression for me, and a way to bring joy into others' lives.

Among Chef Ormsby's accolades are: Helping open "Auberge du Soleil", "Aqua Restaurant", "Red Herring" and being the Corporate Chef for Gavin Newsom's "Plumpjack Restaurant and Resort group".

I later, after many years of savory cooking, began to pursue pastry as well.
I started my first pastry chef job in S.F. at a small 45 seat restaurant by the name of "Neo". We did rustic California inspired Mediterranean food. A former Sous Chef of Gary Danko "Ted Sandak" and myself designed and executed the whole menu together, and we received Three stars from the S.F. Chronicle's food editor Michael Bauer.

I returned to "Bruno's" as the pastry chef in 2000 after a brief 4 month cooking excursion to the Cayman Islands on (Little Cayman). While at "Bruno's" I participated in numerous fund raisers for "Project Open Hand", and the "Society For The Blind". We, again, received three stars from S.F. Chronicle's food editor Michael Bauer.

After 9 plus years of "City Living" this country boy needed some simple life, so I packed up and came to Wine Country. Here I did a brief 8 month spell of apprenticing under who i refer to as the building "Guru" Tim Wallace. I helped refurbish a 100 year old house in L.A., and learned most of the basics of home building, from the foundation to the roof.

I went on to become the Executive Pastry chef at the Plumpjack resort "The Carneros Inn" and after 1 1/2 years there I went back to construction again, and also started playing drums/percussion after a 10 year break.

I then went on to be the pastry and sous chef at "Bleaux Magnolia" in Napa. I was there for 2 1/2 years. We received a best new restaurant award by "locals Choice". Brunch was one of my baby's there, and was our busiest shift consistently.

My energy the last few years has been focused on Composing songs on piano, singing, putting together a band, playing gigs around the bay area, starting a gourmet cracker company as well as being a personal chef.



January Wine of the Month Spotlight - 2006 Cabernet Franc >
February Wine of the Month Spotlight - Delicias Zinfandel Port >
March Wine of the Month Spotlight - H.B. Cabernet Sauvignon >
April Wine of the Month Spotlight - 2006 Merlot >
May Wine of the Month Spotlight - 2009 Pink >
June Wine of the Month Spotlight - 2009 Chardonnay >
July Wine of the Month Spotlight - 2008 Sauvignon Blanc >
August Wine of the Month Spotlight - 2006 Cabernet Franc Reserve >
September Wine of the Month Spotlight - 2006 Cabernet Sauvignon >
October Wine of the Month Spotlight - 2007 Fifty/Fifty >
November Wine of the Month Spotlight - Provence >
December Wine of the Month Spotlight - 2006 Cabernet Sauvignon Reserve >

 

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