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  • Writer's pictureCarlos Sarmiento

Pan-seared chicken with herbed pan sauce and roasted carrots & 2020 Domaine de la Riviere Pinot Noir

(Photo by Carlos Sarmiento)

The holiday season (even post holidays) can be complicated with elaborate classic dishes that everyone loves but sometimes all you need is a simple, home-cooked comfort meal.

Fresh ingredients, herbs and the perfect Pinot Noir from my friends and partners at Domaine de la Riviere is what makes this, a meal for all seasons.

Let‘s get cooking!

Menu: Pan seared chicken cutlets with herbed pan sauce, roasted rainbow carrots and yellow potato mash with roasted garlic and Pecorino Romano cheese.

Additional (bought) item: "Pan de Jamon", traditional Venezuelan Christmas ham bread.


2020 Domaine de la Riviere - Middle Reach Vineyards - Pinot Noir

(Russian River Valley, California)



  • 3 chicken cutlets (approximately 1/2 pound each)

  • Sea salt & cracked pepper

  • 1 tablespoon of dry mixed herbs (herbes de Provence)

  • 1 small shallot, finely minced

  • 3-4 small sage leafs

  • 1/4 cup of fresh Italian parsley, finely chopped

  • 6 tablespoons of extra Virgin olive oil

  • 4 tablespoons of butter

  • 1/4 cup of red wine

  • 1/2 cup of vegetable broth

Carrots & garlic (for roasting):

  • 4-6 large pieces of mixed rainbow carrots, peeled and ends trimmed off.

  • One small garlic head, top chopped off (garlic head kept intact)

  • Extra Virgin olive oil

Mashed potatoes:

  • 1 pound of baby yellow potatoes, cooked & peeled

  • 2 teaspoons sea salt

  • Freshly ground black pepper to taste

  • 3 tablespoons of unsalted butter

  • 1/3 cup grated pecorino cheese.

  • Roasted garlic pieces (garlic that was previously roasted with carrots)

  • 1/2 cup of potato water (save water once potatoes ere fully cooked)


Carrots & garlic:

  • Preheat oven to 400 degrees F.

  • Line shallow baking sheet with foil and place carrots and garlic head. Drizzle extra Virgin olive oil and place in oven.

  • Roast for approximately 20 minutes or until garlic softens and caramelizes.

Mashed potatoes:

  • Place the potatoes and 1 teaspoon of salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 20 minutes. Drain, reserving 1/2 cup of the cooking liquid. Carefully peel the potatoes by hand and place them in a large bowl.

  • Mash the potatoes. Use a rubber spatula to fold in roasted garlic pieces, butter, cheese, ½ cup of the reserved cooking liquid, 1 teaspoon salt, and several pinches of pepper.

  • Transfer mixed mash potatoes to oven prof baking dish and keep warm.


  • Season each side of chicken cutlets with salt, pepper and dry herbs.

  • On a large skillet, add 3 tablespoons of extra Virgin olive oil and heat on medium-high heat. Once oil is hot, carefully place cutlets in and sear for 2 minutes on each side. Remove chicken from skillet and set aside on a plate.

  • Add 3 tablespoons of extra Virgin olive oil and heat skillet in medium-low heat. Add shallots and sage leads and cook for about 5 minutes.

  • Add wine, stir for 2 minutes, then add vegetable broth and bring to a boil, reduce heat to low, add butter and simmer down for 4-5 minutes. Add fresh Italian parsley and stir.

Serve it up!

This gorgeous and fragrant meal looks lovely when served in platters, family style.

On a large platter, arrange chicken cutlets, side by side and place roasted carrots around the dish, wherever they might fit. Carefully pour pan sauce on top of chicken.

Serve mashed potatoes directly from oven dish (careful it's hot). Might want to lightly top with extra Pecorino Romano cheese.

Optional side dish: Venezuelan Christmas Ham Bread (Pan de Jamón).

Bon appetit! Enjoy!

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

About the wine…

2020 Domaine de la Riviere - Middle Reach Vineyards - Pinot Noir

(Russian River Valley, California)

(Photo by Carlos Sarmiento)

Tasting notes: Displays vibrancy and elegance in each glass.

The wine's hint of floral aromatics and are packed with red fruit flavors of dark cherry, raspberries and strawberries complemented by cola, spice and forest floor undertones.

Balanced acidity supports a long silky rich finish.


100% Pinot Noir



Barrels: 50% New French oak

Barrel Aging: 11 months

Cellaring Time: 7-12 years

Food pairing: Excellent with roast or grilled meats, mushroom based sauces, dishes with nuts and fruits as well with mild cheeses.

For more information, visit:

2020 Domaine de la Riviere - Middle Reach Vineyards - Pinot Noir

(Russian River Valley, California)


Special thanks to Marla & Geoff Bedrosian and the Domaine de la Riviere team!

(Geoff & Marla Bedrosian, photo courtesy of Domaine de la Riviere)


Thank you Ashley Engeln from Drips to Sips for the decorative (and festive) wine bottle collar drip rings.

Order your rings today and enter special discount promo code: CFW15


(Photo courtesy of Domaine de la Riviere)

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