Harvest Recipes

#WVHarvest2017


Brooks Winery – “Tomatillo Braised Chicken Tostada”


Founded in 1998 by Jimi Brooks, a passionate leader for organic and biodynamic farming. While Jimi is no longer with us, his dynamic spirit lives on through his wines, family and friends. With the outpouring of generosity by the Oregon wine community, Brooks Wines continues to produce beautiful Riesling and Pinot noir.
Learn more about Brooks Winery
For the 2016 Pinot blanc, I choose a festive New Mexico dish that highlights the Hatch Chile harvest. This only happens for a brief few weeks in the late summer time. The chiles are drum roasted to a char that creates a beautiful smoky flavor profile. The wine has a touch of sweetness on the finish that helps the heat in the chile crema linger beautifully and makes wine refreshing. The chicken is stewed in a tangy tomatillo sauce that marries with the green herbal notes in the wine. I think this dish is a perfect ending to the summer and a fun appetizer to share with friends.You may substitute Anaheim peppers for the Hatch Chiles and enjoy this recipe any time of the year.

-Winery Chef Abby McManigle

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Tomatillo Braised Chicken Tostada Hatch Chile Crema, Chipotle-Tomato Salsa

Ingredients

Sauce:

  • 10 to matillos roasted until blackened
  • 2 cups chicken stock
  • 2 tsp. Cumin
  • 2 garlic cloves minced
  • 1 bunch cilantro
  • Salt to taste
  • Puree all ingredients and add to the chicken. Heat over low heat and simmer about 15 minutes for flavors to come together.

Hatch chile crema:

  • 4 hatch chiles roasted, peeled (if you cannot find hatch chiles, Anaheim is a good substitution)
  • 2 limes juiced
  • 1 cup sour cream
  • Salt to taste
  • Puree all ingredients until smooth. Place in a squeeze bottle.

Chipotle-Tomato Salsa:

  • 2 pints mixed cherry tomatoes
  • 2 canned chipotle chiles in adobo
  • 1 tablespoon red wine vinegar
  • Salt to taste
  • Place in a squeeze bottle
  • Shredded lettuce
  • Sliced radishes
  • Tostadas

Instructions


  1. Divide tomatillo chicken among the tostadas. Squeeze the hatch cream over each tostada in a zig zag pattern. Do the same with the chipotle tomato salsa. Mound some shredded lettuce over each and place a few radishes on top. Sprinkle with a little coarse sea salt.

Recipe Notes

Recipe by Abby McManigle, Executive Chef Brooks Winery