Thursday, September 26, 2019

Recipe Thursday: Autumn Transitional Foods

Photo Credit: Lidey Heuck /

Autumn is the ultimate transitional season, a time to create a serene and snug space as temperatures drop and we head into winter. Dinner preparation goes from seared on the grill to slowly cooked on the stove. Red wine becomes the staple, but there’s always a place for a good quality Chablis at the table. Enter Samuel Billaud’s Petit Chablis ‘Sur la Clos.’ Served with simply prepared roasted chicken and caramelized roasted fall vegetables, such as Lidey’s Thyme Roasted Chicken Breasts with Autumn Vegetables, you’ve got yourself autumn heaven on a plate.

The red apple notes complement the caramelized vegetables, and the acidity cuts through the richness of the skin on the chicken. Total autumn comfort with the simplicity of pure ingredients in both food and wine.

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