Do you love to drink wine? If you do- fantastic! If you dont- that's fantastic too! I have an amazing recipe to share with you.
Over the last year and a half, Kate of Hafner Vineyards and I have become connected over food and wine and are now good friends. It’s been such a joy to discover how naturally our two worlds align: her thoughtful, food-friendly wines and my small-batch, stone-ground salsas.
Tienda Salsita began with the belief that salsa is more than a dip. It’s a cooking sauce, marinating sauce, finishing sauce, addition to your sandwich: a quiet, powerful ingredient that can deepen flavor the same way anchovies, tomato paste, or good olive oil does. My salsas are meant to be used throughout a meal: layered into beans, spooned over roast chicken, finished on vegetables, or stirred into grains.
Hafner has a similar philosophy with wine: drink it with what you love, how you love: there is no “right” pairing.
This last holiday we created a wine and salsa box. We wanted to show how beautifully thier Rosé fits into everyday cooking, and how seamlessly these salsas weave into the kinds of foods we all make at home.
I created 3 different recipes that highlighted a different flavor of the wine: its brightness, its subtle fruit, and its delightful finish.
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Roasted Chicken with Anchovy Butter, Wine Pan Sauce & Leeks
A deeply savory, melt-in-your-mouth roast chicken with tender leeks and a bright wine pan sauce.
Recipe by Kathleen Hallinan Mueller. Inspired by Kara Marie
Ingredients
For the chicken: 1 whole chicken (3½–4 lbs) Kosher salt ( Diamond Crystal is preferred) Freshly cracked pepper 2 tbsp olive oil
Anchovy butter: 4 tbsp unsalted butter, softened 1-2 anchovy fillets, mashed (optional) 1-2 garlic cloves, grated or minced(optional) ½ tsp black pepper
Leeks & pan: 3 large leeks, white + light green parts only, cleaned well and sliced into 1/4-inch rounds 2+ tbsp olive oil ½ cup dry wine (Hafner Rosé optional) ½ cup chicken stock (or water) Optional: thyme sprigs, lemon wedges Instructions
- Salt the chicken (1 day ahead if possible). Pat the chicken dry and season generously with kosher salt (all over + inside the cavity). Leave in the fridge overnight. This gives you the most tender, flavorful bird.
- Make the anchovy butter. In a large ovenproof dutch oven or roasting pan, warm butter over medium heat. Add in anchovy to cook ( it will melt with the heat but you could also mash anchovies). Add garlic, (optional lemon zest, and black pepper.) Stir to combine. Once fragrant -pour in the wine to cook off the alcohol.
- Prepare the leeks. Add the sliced leeks and a pinch of salt. Sauté 5–7 minutes until softened but not browned. Spread them in an even layer as the “bed” for your chicken.
- Prepare the chicken. Remove the chicken from the fridge 60 minutes before roasting. Rub some more butter over the chicken or drizzle olive oil if you prefer
- Roast. Place the chicken directly on top of the leeks. Roast at 425°F for 1 hour–1 hour 20 minutes, depending on size. The chicken is done when the juices run clear and the thigh registers 165°F. If the leeks brown too quickly, splash in a bit more stock or wine. You want there to be a sauce forming below the chicken with the leeks.
- Make the pan sauce. Transfer chicken to a board to rest. Taste — it should be bright, savory, and slightly tangy. Add more lemon if desired.
- Serve. Carve the chicken and spoon the warm leeks + wine pan sauce over the top. Pairs perfectly with Hafner Rosé and Salsa Verde Asado on the side.
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