Harvest Dinner

I can’t express enough how exhausted we are, and how little time there is for anything but work, work, work. Nevertheless, we made time for a nice little harvest dinner. I saved some clusters of the Tempranillo and used them in this braised chicken dish. It’s based on a marriage of this recipe from Epicurious and this recipe from Half-Baked Harvest. It was delicious, and I’d love to make it a harvest tradition. I don’t love the apples in it, though. They were too mushy. I served it over quinoa, but polenta would be better. We paired it with Freed Estate 2019 Tempranillo. Fitting!

Obligatory cast-iron shot.

The wine and the bowls are from Freed Estate. They sell a lot of art in the tasting room. That candlabra is made out of a stave from a wine barrel.