Tonight’s dinner was Coriander Chicken, a dish we hadn’t had since the late sixties. It was Pollo Real Label Rouge whole chicken legs, covered with chopped onions a half hour before cooking, then I heated coriander, chile powder, turmeric; and chipotle chile in butter for a couple minutes and added the chicken. Then I added a half cup of chicken stock and a half cup of dry vermouth. Then I cooked the chicken for 45 minutes covered. After cooking I added the juice of one lime. It was served with baby green peas with garlic, mint, and rosemary. We hadn’t had this dish since the late sixties, when Riviera Poultry was still in business. When they went out of business in the early seventies we stopped eating chicken, untll we moved to Santa Fe in in 03/04 and found Pollo Real at Farmer’s Market here in Santa Fe, with good tasting chicken again. We had a 2002 Vincent Girardin Corton-Bressandes Grand Cru Burgundy with the chicken dish - cork saturated from a half inch to the full cork in a ragged manner, fill just under the capsule; good, complex dark currant - cherry - berry fruit, good acidity, and little tannins; with a long, complex fruity finish. It was very enjoyable with the chicken dish.
Then we shared for dessert, half a Pink lady apple with a couple glasses of Banfi Grappa di Montalcino; a great combination and very enjoyable.