SAVORSONOMARecipes inspired by our home

WELCOME TO OUR

HOMeROSIE® The Original Organic Chicken is a true Sonoma original. Only raised in and around Sonoma County, ROSIE® was the first chicken to carry the USDA Organic seal.

The pioneering spirit of the area continues to guide us as we forge forward on the road less ranged to deliver the best possible chicken to our neighbors. That’s why ROSIE® is raised free range and with no antibiotics ever on a 100% USDA Certified Organic Vegetarian Diet and carries a Non-GMO Project Verified seal.

We hope you enjoy these recipes inspired by our home with family, friends and whoever gathers around your table.

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Tequila Lime

MarinatedChicken Tenders with Avocado Butter

Prep & Cook Time: 33 minsServing Size: 2-4 Pairing: Oaked Sonoma Chardonnay

1. In a medium bowl mix avocado oil, tequila, lime juice, granulated garlic, cumin, salt, and pepper. Add the chicken and let marinate in refrigerator 30 minutes.

2. For the avocado butter, place all listed ingredients in a food processor and process until smooth and well combined. Wrap in parchment paper or plastic wrap and refrigerate until firm for sliceable butter.

3. With grill brush, clean grill grates then season with oil. Heat grill to medium-high. Place marinated tenders on the hot grill without turning 4-6 minutes. Flip and grill until cooked through. Set aside and rest for 5 min. Plate and top with the avocado butter.

1 pack ROSIE® Organic Chicken Breast Tenders3 oz. Avocado Oil 2 oz. Tequila2 oz. Freshly Squeezed Lime Juice 1 tsp. Cuminpinch Salt and Pepper

For Avocado Butter:2 small Ripe Avocados, halved2 oz. Soft Butter1 tbsp. Cilantro, Chopped1 tbsp. Chives, Chopped1 oz. Freshly Squeezed Lemon Juice1 tsp. Ground Cumin1 tsp. Garlic Mincedpinch Salt and Pepper

Serve this dish with your favorite Spanish rice and black bean recipe.

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4

Air Fryer Honey

WALNUT-CRUSTED

CHICKEN with Apple Fennel Slaw

Prep & Cook Time: 30 minsServing Size: 2-4Pairing: Sonoma Pinot Gris

1. Preheat air fryer to 400°F. Place chicken strips into glass baking dish. Whisk 1/4 cup honey and buttermilk together and pour over chicken. Toss chicken with tongs until well-coated. Let sit at room temperature for 30 minutes.

2. Combine walnuts and breadcrumbs in shallow bowl and season with salt and pepper to taste. Working one at a time, remove chicken from buttermilk, letting excess drip back into dish, and coat on all sides with walnut mixture.

3. Coat basket of air fryer with olive oil cooking spray. Working in batches, arrange chicken tenders in basket in single layer with at least 1/2”- space between each. Air fry for 8 minutes, or until crust is golden brown and internal temperature reaches 170°F (air fryers may vary, so follow time and temperature according to manufacturer’s recommendations). Alternatively, bake chicken strips in 400°F oven on wire rack set onto parchment-lined baking sheet for 12-15 minutes, spraying tops with cooking spray for golden brown crusts.

4. While chicken cooks, whisk together oil, vinegar, lemon juice and 1 teaspoon honey. Cut fennel bulbs into matchsticks, either with mandoline or very sharp knife. Finely chop fennel fronds. Combine fennel with apples and shallots, then toss with lemon juice mixture. Season with salt and pepper to taste. Serve chicken with slaw.

1 1/2 lbs. ROSIE® Organic Boneless Skinless Chicken Breast Strips3/4 cups Buttermilk1/4 cup Honey plus 1 addt. teaspoon1 cup Walnuts, lightly toasted and finely chopped1 cup Panko breadcrumbspinch Kosher salt and freshly ground black pepper

3 tbsp. Extra-virgin olive oil2 tbsp. Apple cider vinegar2 tsp. Fresh lemon juice2 bulbs Fennel with fronds1 large Green apple, cored and julienned1 Shallot, thinly sliced

Layer the chicken and slaw on a soft roll for a crunchy, satisfying sandwich

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PESTO CHICKEN & BURRATA ON Cauliflower Flatbread

1. Preheat oven to 425°F. Line baking sheet with parchment paper. Add cauliflower florets to bowl of food processor and pulse until finely ground (similar to texture of rice). Transfer cauliflower to microwave-safe bowl, cover and microwave for 5 minutes, until tender (Alternatively, steam cauliflower in steamer basket on stove). When cool enough to handle, turn cauliflower out onto clean dish towel, wrap tightly and squeeze out excess moisture.

2. In large bowl, combine cooked and drained cauliflower with eggs, mozzarella and Parmesan. Season with salt and pepper and stir to combine. Turn mixture out onto prepared baking sheet and press into rectangular crust about 1/4” thick. Bake 15 to 20 minutes, until golden.

3. While crust bakes, preheat grill pan over medium-high heat. Pat chicken dry with paper towels. Rub 1/4 cup pesto over chicken and season with salt and pepper. Grill chicken 4-5 minutes per side, until cooked through to internal temperature of 170°F. Transfer chicken to cutting board and cut each strip into thirds.

4. In large bowl, whisk together olive oil, lemon zest and juice and red pepper flakes until combined. Toss with arugula.

5. Remove cauliflower crust from oven. Spread remaining pesto over crust, leaving 1/2” border around edge. Scatter chicken over pesto and top with burrata, arugula and pine nuts. Drizzle with olive oil and top with black pepper.

1 1/2 lbs. ROSIE® Organic Thin Sliced Boneless Skinless Chicken Breast1 head Cauliflower, cut into florets2 large Eggs, lightly beaten1/2 cup Shredded mozzarella cheese1/4 cup Freshly grated Parmesanpinch Kosher salt and freshly ground black pepper3/4 cup Homemade basil pesto, divided

2 tbsp. Extra-virgin olive oil, plus more for serving2 tsp. Lemon zest plus 1 tablespoon fresh lemon juicepinch Crushed red pepper flakes2 cups Baby arugula2 tbsp. Toasted pine nuts8 oz. Burrata cheese

Prep & Cook Time: 35 minsServing Size: 4-6 Wine Pairing: Napa Sauvignon Blanc

Save time by using pre-made cauliflower rice.

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8

Korean Fried CHICKEN sandwich with Kimchi Slaw

Prep & Cook Time: 40 minsServing Size: 4Pairing: Napa Petillant-Naturel

1. Whisk together kimchi juice, buttermilk, egg, garlic powder and 2 teaspoons salt in large bowl. Add chicken, pressing down to submerge. Cover and refrigerate for 2 to 4 hours.

2. In separate bowl, combine remaining salt with flour, cornstarch, gochugaru and pepper. Set dredge aside.

3. Simmer sauce ingredients in small saucepan set over medium heat. Continue to simmer, stirring occasionally, until thick enough to coat back of spoon. Set aside.

4. In medium bowl, toss all ingredients until combined. Cover and refrigerate until serving.

5. Remove chicken from refrigerator and heat 2” canola or vegetable oil in Dutch oven to 350°F over medium-high heat. Set wire rack inside rimmed baking sheet next to stove. Remove chicken from marinade, letting any excess liquid drain, and transfer to flour-cornstarch mixture, tossing to coat. Working in batches to avoid crowding, carefully lower chicken into oil and fry 6 to 8 minutes, turning occasionally for even browning, until crust is deep golden brown and chicken is cooked to internal temperature of 170°F. Remove chicken from oil and set on wire rack. Brush chicken on all sides with Korean spiced sauce.

6. To serve, whisk together gochujang and mayonnaise and spread on top and bottom halves of toasted buns. Layer chicken and slaw over mayo and top with top bun.

For Fried Chicken:4 Rosie® Organic Boneless Skinless Chicken Thighs1/2 cup Kimchi juice, drained from 1 jar of kimchi1 cup Buttermilk1 Large egg1/2 tsp. Garlic powder3 tsp. Kosher salt, divided1 cup All-purpose flour1/2 cup Cornstarch1/4 cup Gochugaru1 tbsp. Freshly ground black pepper Canola or vegetable oil, for frying

For Korean Spiced Sauce:1/4 cup Soy sauce1/4 cup Honey2 tbsp. Gochujang

2 tbsp. Gochugaru1” knob Ginger, peeled and grated1 tbsp. Rice wine vinegar1 tsp. Toasted sesame oil1/2 cup Water For Kimchi Slaw:2 cups Shredded green cabbage1 Jalapeño, seeded and sliced1 cup Kimchi, drained and chopped3 Scallions, thinly sliced1/4 cup Mayonnaise1 tbsp. Rice wine vinegar1/2 tsp. Kosher salt

For Serving:1/2 cup Mayonnaise1 tbsp. Gochujang4 Sesame burger buns, toasted

Make chicken sandwiches into two-bite sliders perfect for any party.

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10

WHITE Wine-braised Chicken with Green Olives

1. Heat 3 tablespoons oil over medium-high heat in large high-sided skillet or Dutch oven. Season chicken all over with salt and pepper. Once oil is shimmering, add chicken skin-side-down, and let cook 10 to 15 minutes, until skin is golden and crispy.

2. Transfer chicken to plate, skin-side-up, and set aside. Add smashed garlic cloves, thyme and olives and cook 1 minute, until fragrant, adding more olive oil if skillet is dry. Stir in wine and scrape brown bits from bottom of pan. Bring wine to boil and return chicken to pan, skin-side-up. Reduce heat to maintain a simmer and cook uncovered for 15 minutes, until wine is reduced and chicken is cooked to internal temperature of 170°F.

3. Remove chicken from sauce and arrange on serving platter. Stir lemon slices and walnuts into sauce and cook additional 2 to 3 minutes. Spoon sauce over chicken and serve.

2 lbs. ROSIE® Organic Chicken Thighs3-4 tbsp. Olive oilpinch Kosher salt and freshly ground black pepper1 head Garlic, peeled and cloves smashed4 sprigs Fresh thyme

2 cups Dry California white wine1 1/2 cups California green olives, pitted and smashed1 Lemon, sliced thin and seeds removed1 cup Walnuts, crushed

Prep & Cook Time: 45 minsServing Size: 4-6 Pairing: Napa Chardonnay

Serve chicken and sauce over ribbons of fresh pasta for an elegant supper.

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You can also make this as a wrap or sandwich by adding your favorite pita bread or naan bread.

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GreekChicken Salad with Tzatziki Dressing

1. In a medium bowl, add the yogurt, garlic, lemon juice, olive oil, oregano, salt and pepper. Add the chicken and coat thoroughly, cover in plastic and refrigerate 1-3 hours.

2. Grate the cucumber with a fine grater into a small bowl. Add all other ingredients and mix until smooth.

3. With grill brush, clean grill grates then season with oil. Preheat grill to medium-high. Once the grill is hot, place marinated thighs onto grate Grill on direct heat for 25-30 minutes turning every 5-7 minutes. Grill until the internal temperature of the chicken reaches 165°.

4. When finished, let it rest for 5 minutes and cut into thin strips.

5. Add all veggies and chicken on top of a plate and serve with dressing on the side.

Prep & Cook Time: 35 minsServing Size: 3-4 Pairing: Sonoma Coast Sauvignon Blanc

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2 lbs. ROSIE® Organic Boneless Skinless Chicken Thighs1/2 cup Greek Yogurt2 tbsp. Olive Oil1 clove Minced Garlic2 tsp. Chopped Fresh Oregano1 oz. Fresh-Squeezed Lemon Juicepinch Salt and Pepper For Salad:1/2 head of Romaine Lettuce, washed and chopped1/2 Red Pepper, diced into 1/2 inch pieces1/2 cup Kalamata Olive, pitted and halved

1 cup Grape Tomatoes, halved1/2 English Cucumber, seeded, diced into 1/2 inch pieces1/2 cup Crumbled Feta Cheese

For Dressing:1/4 Cucumber, Peel and seeded1/4 cup Sour Cream1/4 cup Greek Yogurt1 clove Garlic Minced1 tbsp. Honey2 tbsp. Olive Oil1 tbsp. Chopped Fresh Dill1/4 cup Lemon Juicepinch Salt and Pepper

Available at select retailers

PetalumaPoultry.com