<\/h5>\nJambalaya<\/strong><\/h5>\n\n- 8 pieces skin-on, bone-in chicken thighs<\/li>\n
- Olive oil, as needed<\/li>\n
- 2-4 tbsp Cajun seasoning<\/li>\n
- 1 yellow onion, diced<\/li>\n
- 4 celery stalks, diced<\/li>\n
- 1 green bell pepper, diced<\/li>\n
- 1 red bell pepper, diced<\/li>\n
- \u00bc cup white wine<\/li>\n
- 4 cups chicken broth<\/li>\n
- 4 minced garlic cloves, divided<\/li>\n
- 2 tomatoes, chopped<\/li>\n
- 2 cups long grain white rice<\/li>\n
- 4-6 Andouille sausage links<\/li>\n
- Green onions, for serving<\/li>\n<\/ul>\n
Aioli (optional, but highly recommended)<\/strong><\/h5>\n\n- 1 egg<\/li>\n
- \u00bd cup avocado oil<\/li>\n
- \u00bd cup olive oil<\/li>\n
- 4 sun-dried tomatoes<\/li>\n
- 2 tbsp lemon juice<\/li>\n
- \u00bd tsp paprika<\/li>\n
- 1 tsp Dijon mustard<\/li>\n<\/ul>\n
![\"RECIPE:](\"https:\/\/www.wtso.com\/blog\/wp-content\/uploads\/2021\/01\/shutterstock_1722317866.jpg\")
<\/h2>\nDirections<\/h2>\n\n- Heat the oven to broil. Prepare a baking sheet and place the chicken pieces on it skin side up. Pat the chicken dry with a paper towel and season with salt and half the Cajun seasoning. Spray chicken with cooking spray and place in oven. Monitor chicken to ensure it is evenly browning. Once browned, set aside and adjust the oven to 375\u00b0F.<\/li>\n
- In a cast-iron dutch oven over medium heat, saut\u00e9 onions, celery, and bell peppers with olive oil and a dash of salt. Once tender, add the white wine and scrape up any brown bits on the bottom of the pot. Add broth, 3 cloves garlic, tomatoes, rice, sausage, and remaining Cajun seasoning. Season mixture to taste. Finally, nestle pieces of chicken into the pot, keeping them skin side up.<\/li>\n
- Transfer the pot to the oven, and bake for 50-60 minutes until all the moisture is absorbed.<\/li>\n
- Serve the jambalaya with a drizzle of aioli (below) and green onion on top.<\/li>\n<\/ol>\n
Optional:<\/em>\u00a0<\/strong>Make the aioli in a wide-mouth mason jar or bowl. Combine egg, oils, sun-dried tomatoes, lemon juice, paprika, French mustard, and 1 clove of garlic. Use an emersion blender or whisk vigoursly to incorporate oil into the mixture. Once emulsi\ufb01ed, season to taste with salt or lemon juice, gently incorporating by hand.\u00a0\u00a0Tip: If you don\u2019t have an immersion blender, you can make a quick version of this aioli simply by adding\u00a0garlic paste and sun-dried tomato paste to pre-made mayonnaise.<\/em><\/p>\n <\/p>\n
Serve all this goodness alongside an Australian Grenache in an upcoming\u00a0Weekly Tasting set<\/a> for a complete wine pairing culinary experience.<\/p>\n
- \n
- 8 pieces skin-on, bone-in chicken thighs<\/li>\n
- Olive oil, as needed<\/li>\n
- 2-4 tbsp Cajun seasoning<\/li>\n
- 1 yellow onion, diced<\/li>\n
- 4 celery stalks, diced<\/li>\n
- 1 green bell pepper, diced<\/li>\n
- 1 red bell pepper, diced<\/li>\n
- \u00bc cup white wine<\/li>\n
- 4 cups chicken broth<\/li>\n
- 4 minced garlic cloves, divided<\/li>\n
- 2 tomatoes, chopped<\/li>\n
- 2 cups long grain white rice<\/li>\n
- 4-6 Andouille sausage links<\/li>\n
- Green onions, for serving<\/li>\n<\/ul>\n
Aioli (optional, but highly recommended)<\/strong><\/h5>\n
- \n
- 1 egg<\/li>\n
- \u00bd cup avocado oil<\/li>\n
- \u00bd cup olive oil<\/li>\n
- 4 sun-dried tomatoes<\/li>\n
- 2 tbsp lemon juice<\/li>\n
- \u00bd tsp paprika<\/li>\n
- 1 tsp Dijon mustard<\/li>\n<\/ul>\n<\/h2>\n
Directions<\/h2>\n
- \n
- Heat the oven to broil. Prepare a baking sheet and place the chicken pieces on it skin side up. Pat the chicken dry with a paper towel and season with salt and half the Cajun seasoning. Spray chicken with cooking spray and place in oven. Monitor chicken to ensure it is evenly browning. Once browned, set aside and adjust the oven to 375\u00b0F.<\/li>\n
- In a cast-iron dutch oven over medium heat, saut\u00e9 onions, celery, and bell peppers with olive oil and a dash of salt. Once tender, add the white wine and scrape up any brown bits on the bottom of the pot. Add broth, 3 cloves garlic, tomatoes, rice, sausage, and remaining Cajun seasoning. Season mixture to taste. Finally, nestle pieces of chicken into the pot, keeping them skin side up.<\/li>\n
- Transfer the pot to the oven, and bake for 50-60 minutes until all the moisture is absorbed.<\/li>\n
- Serve the jambalaya with a drizzle of aioli (below) and green onion on top.<\/li>\n<\/ol>\n
Optional:<\/em>\u00a0<\/strong>Make the aioli in a wide-mouth mason jar or bowl. Combine egg, oils, sun-dried tomatoes, lemon juice, paprika, French mustard, and 1 clove of garlic. Use an emersion blender or whisk vigoursly to incorporate oil into the mixture. Once emulsi\ufb01ed, season to taste with salt or lemon juice, gently incorporating by hand.\u00a0\u00a0Tip: If you don\u2019t have an immersion blender, you can make a quick version of this aioli simply by adding\u00a0garlic paste and sun-dried tomato paste to pre-made mayonnaise.<\/em><\/p>\n
<\/p>\n
Serve all this goodness alongside an Australian Grenache in an upcoming\u00a0Weekly Tasting set<\/a> for a complete wine pairing culinary experience.<\/p>\n
![\"\"](\"https:\/\/www.wtso.com\/blog\/wp-content\/uploads\/2020\/11\/Meet-ToriSellon-EmailBanner-Classes-01.jpg\")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"