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  • 4401 Slusser Road
    Windsor, CA 95492
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Sonoma-Cutrer Roasted Chicken

By Chef John Ash

Nothing compares to a beautifully prepared roast chicken. Pair this dish with Les Pierres Chardonnay for a truly unforgettable meal.

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    Serves 4

    Total Time 1 hour 10 minutes

    Prep Time 15 minutes

    Difficulty Level Easy

    Ingredients

    6 tbsp unsalted butter, room temperature

    1 tbsp chopped fresh parsley

    1 tbsp chopped fresh thyme

    1 tbsp chopped fresh rosemary

    1/4 tsp fennel seeds, crushed

    1/2 tsp coarse salt

    1, 6 lb roasting chicken, rinsed, patted dry

    3 medium onions, peeled, quartered lengthwise (do not remove root end)

    14 garlic cloves, peeled

    1 c canned chicken broth

    1/2 c Sonoma-Cutrer Chardonnay

    1 1/2 tsp all purpose flour

    Directions

    1. Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. Position rack in bottom third of oven; preheat to 400°F. Sprinkle the main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of the breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under the skin on breast and upper leg meat.

    2. Place chicken on the rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper. Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions, and garlic with 1 tablespoon herb butter.

    3. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert the wooden spoon into the main cavity; tilt chicken so that juices drain into the pan.

    4. Transfer chicken to platter; surround with onions and garlic. Tent with foil. Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into the medium saucepan.

    5. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in the paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.

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    Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. Our team has been actively monitoring the coronavirus (COVID-19) situation, especially as it relates to Sonoma County, CA. We have decided to suspend all tours and tastings at Sonoma-Cutrer beginning March 14, 2020.

    As we all navigate through this dynamic situation, our goal is to further minimize risk to our valued guests, employees and the potential spread of the virus to their families and communities. While we expect this disruption to our tours and tastings to be temporary, our closure will remain in place until this health emergency subsides and officials declare it safe to resume normal activity. 

    In the meantime, if you have questions, please do not hesitate to contact us directly. You may contact our tasting room at (707) 237-3489 or [email protected]. For wine club questions, please call (707) 237-3498 or email [email protected]. We will be checking our phone messages and emails daily.

    Additionally, you may find information as it pertains specifically to Sonoma County, CA at sonomacounty.com/coronavirus.

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