CALIFORNIA 75
Cornwell’s team created this SoCal-inspired cocktail recipe, and they’ve been pouring them around the state to rave reviews ever since. “Look for vermouth from California,” she advises. “Many Golden State winemakers are putting their own unique spin on the bar staple, since vermouth is aromatized fortified wine, flavored with various botanicals and herbs.”
Serves 2
2 oz. California dry vermouth 1 oz. freshly squeezed lemon juice 1 oz. simple syrup 6 oz. California sparkling wine Lemon twist or ribbon, for garnish
Add dry vermouth, lemon juice and simple syrup to a shaker with ice and shake until well-chilled. Strain into 2 flute or coupe glasses. Top each with sparkling wine. Garnish with a lemon twist or ribbon.
SWEET AND SAVORY CHICKEN THIGHS
This dish is simple enough for a weeknight meal and tasty enough to serve to guests. Wondering about the prunes with the wine and chicken? “Chicken Marbella is a classic for a reason,” Cornwell says. “I usually serve it with a salad, some rice and a glass of the wine I used for cooking.”
Serves 4
Preheat oven to 425 degrees. Warm oil in a large ovenproof skillet on the stovetop over medium heat. Add onions and 1/2 tsp. salt, and sauté for 5 to 7 minutes, or until onions begin to become translucent. Add wine to deglaze the pan and then add prunes and cook for another 7 to 8 minutes, until onions are soft and wine has reduced. Remove pan from heat and make a well in the onion mixture to fit in the chicken thighs (you may need to add a bit more oil or wine to the pan if the mixture is dry). Place chicken in the wells so the onions surround each piece, and season with remaining salt and pepper. Place skillet in preheated oven and bake chicken for 20 to 25 minutes, or until internal temperature reaches 165 degrees. Remove from oven and cover with a lid or foil for 5 to 10 minutes to allow the chicken to rest (this allows for juicy, tender chicken). Serve topped with fresh parsley.
1/4 cup extra virgin olive oil 2 yellow or sweet onions, thinly sliced into half moons 2 1/2 tsp. sea salt, divided 1/2 cup white wine (or chicken stock) 8 to 10 prunes, chopped 6 boneless, skinless chicken thighs (or breasts or skin-on thighs) 1 tsp. freshly ground black pepper Fresh parsley, for garnish (optional)
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