Roast Chicken with Warm Farro and Currants with Brix Balsamic Rouge

Pair with 2006 Kendric Pinot Noir

Chicken Marinade
Parsley, Oregano, Thyme, Black pepper, Garlic, Olive oil

Farro Salad

1 lb. Farro - Soak in water for 1 hour
1 cup Currants
1/4 cup Sherry wine - Soak currents in sherry wine for 1 hour
1 cup Parsley
1/2 cup Olive oil
Salt and pepper

Fig Glaze

2 Tbsp Honey
2 cup 25 Brix Cabernet Vinegar
2 each Star anise
1 each Cinnamon stick
3 Lemon peels
4 cup Ripe figs – peeled

Place all of the above ingredient in a pot. Bring to a boil and turn down to a simmer until the figs at tender.

Walnut Sauce
4 cup Walnuts toasted
1/2 cup Shallots
Chicken stock
Salt and pepper

Saute shallots in olive oil until tender.  Add walnuts and cover with stock.  Bring to a boil and turn down to a simmer until the walnuts at tender.

Anne Gingrass-Paik
Brix Executive Chef