WINE WITH…Herbed Chicken Thighs

Few dishes are as soul satisfying as a perfectly roasted chicken. The skin will be crisp, the flesh tender and juicy. It will taste even better if infused with garlicky herbs and lemon. When accompanied by a wine (red, white or pink) that pushes all the right sensory buttons, the experience is lifted into the realm of gustatory nirvana.

There are times, however, when this particular culinary endeavor is too much of a commitment for two busy people to undertake. The long cooking time, the carving and endless leftovers can make the experience seem more burdensome than blissful. This is where a package of chicken thighs comes in handy. And with herbed thighs, you can grill the chicken if you wish.

Herbed Chicken Thighs

Serves 2

When the weather allows, we like to fire up the grill to cook these chicken thighs so that their skin becomes dark and crisp, but they could also be oven roasted or broiled. The cooking method will, though, influence your choice of wine to drink with them.

If time permits, rub the herb mixture into the chicken several hours ahead of cooking.

2-3 cloves garlic, crushed to a pulp or finely minced
1 tablespoon each minced fresh rosemary and thyme (or 1 teaspoon dried)
1 fresh jalapeno or hot red pepper, seeded and very finely minced
2 teaspoons finely shredded lemon peel
salt and pepper
2 tablespoons olive oil
4 chicken thighs, skin on

Using a mortar and pestle, or the back of a spoon and a bowl, smoosh together the garlic, herbs, jalapeno, lemon peel, salt and pepper to form a paste. Mix in the olive oil.

Using your fingers, carefully lift the chicken skin away from the meat. Divide the herb mixture among the thighs, massaging it gently into the flesh under the skin. Rub a light film of the oily mixture over the top of the skin as well. Grill or roast the thighs until the meat is thoroughly cooked, and the skin nice and crisp.