HONOR APRIL in MICHIGAN ~ TASTE MICHIGAN WINES / PAN-ROASTED ROSEMARY INFUSED CHICKEN with CHARDONNAY SAUCE

Governor Declares "Michigan Wine Month"

Quality Fuels Economic Success

Governor Jennifer M. Granholm has declared April "Michigan Wine Month" to honor Michigan's wide selection of quality wines and the wine industry's significant contribution to the economy. Michigan's wine and grape industries contribute nearly $790 million to the state's economy each year. Michigan's 50 wineries won more than 600 medals in 2006 from national and international wine competitions.

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For more info on Michigan's notable wine country ... visit:

( http://www.michiganwines.com/Media/news/03152007.html )

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PAN-ROASTED ROSEMARY INFUSED CHICKEN with CHARDONNAY SAUCE

~ secret to this rich roasted flavor is the long herb marinade

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8 plump chicken breasts or thighs with skin (or 2 Cornish Hens, cut in half)

coarse salt & freshly cracked pepper

1/4 cup extra-virgin olive oil plus 2 additional Tbsp.

2 Tbsp. Dijon mustard

1 Tbsp. honey

juice of 1 lemon

1-2 Tbsp. minced fresh rosemary

1/2 tsp. ground cayenne

2 cups organic chicken broth

1 cup Chardonnay

zest of 1 lemon

fresh rosemary for garnish

• Rise and pat chicken dry. Sprinkle with salt & pepper.

• Combine oil, mustard, honey, rosemary, and cayenne. Rub mixture over chicken. Cover and refrigerate several hours or overnight.

• Preheat oven to 450-degrees. Bring chicken to room temperature.

• Heat 2 Tbsp. oil in heavy skillet. Brown chicken and transfer to roasting pan. Roast 10 minutes or until chicken is crisp and juices run opaque. Remove from pan, cover and set aside.
• Deglaze roasting pan with chardonnay, scraping browned bits from bottom. Add chicken stock and bring to boil. Reduce heat and cook until sauce is reduced to 1 cup. Strain sauce and place in clean saucepan. Adjust seasonings and add lemon zest. Serve over pan-roasted chicken garnished with fresh rosemary. Garlic roasted mashed potatoes would be a delicious side as well as carrots sauteed in a bit of olive oil seasoned with cracked pepper.
  

Wine Pairing: Either a cool, smooth Michigan Chardonnay or a crisp Sauvignon Blanc.

For a list of Award-Winning Michigan Wines 2006

http://www.michiganwines.com/Awards/awards.html