CINNAMON SPICE CHICKEN WITH BLANC DU BOIS

AN ORIGINAL RECIPE WITH A WINE SURPRISE
              Gin Creek’s Fine White Wine
              Chef Lara Lyn Carter's New Recipe

By Doc Lawrence

HARTSFIELD, GEORGIA-Getting to this winery and vacation destination only adds to the wonderful memories. Far away from any large Southern city, the bucolic setting deep in South Georgia can take a writer’s breath away with natural beauty enhanced by some heavenly serenity. When wine is served here with an original creation by a renowned chef, you know love is in the air

Gin Creek is an acclaimed destination near Thomasville, Georgia that encompasses a vineyard, a peaceful lake and fully furnished cabins along with a Tuscan Pergola and Gazebo. It is also a popular location for weddings.

One of Gin Creek’s wines, Blanc du Bois, earned raves recently at my New Year’s dinner. The genuinely Southern wine has a fascinating story. It was born in Florida, nurtured and introduced at Clermont Vineyards near Orlando and named in honor of Tallahassee’s legendary wine pioneer, Emile DuBois, owner of San Luis Vineyards. (More than one wine enthusiast suspected that the wine’s name is connected to Tennessee Williams' Blanche DuBois in A Streetcar Named Desire. Sorry.)

To better enjoy Blanc du Bois, I defer to the cooking genius of celebrity chef Lara Lyn Carter who provided her original recipe that pairs with this wine like a lovely hand in a velvet glove.

CINNAMON AND SPICE CHICKEN
         By Chef Lara Lyn Carter

2 1/2 lbs. chicken or one whole chicken cut up
2 tbsp. Georgia Olive Farm Olive Oil
2 cloves of garlic minced
1/2 cup of sweet onion diced
1 tbsp. salt
4 tbsp. honey
1/2 tsp. ground cinnamon
4 tbsp. tomato paste
Zest and juice of 1 lime
Sauté the garlic and onion in olive oil over medium heat for 2 minutes. Add the salt, honey, cinnamon, and tomato paste, stirring well. Remove the skillet from the heat and stir in the lime zest and juice. Allow the mixture to cool. Divide the sauce in half. Place the chicken in a large plastic bag. Pour one half of the sauce over the chicken. Marinate the chicken for 6 - 8 hours or overnight. Reserve the remainder of the sauce for cooking the chicken.
Remove the chicken from the marinade and arrange them on a greased baking sheet. Place the chicken in a 350-degree oven for 45 minutes. Warm the remaining sauce slightly. Remove the chicken from the oven, drizzle it with the remaining sauce. Return the chicken to the oven for an additional 10-15 minutes.

Enjoy this with glass after glass of Blanc du Bois.

NOTE: Make plans to join Chef Lara Lyn Carter, one of the featured celebrities at the world-renowned South Beach Wine & Food Festival, in February. I never miss this global gourmet event! Details:
http://www.sobefest.com/p/lara lyn-carter-470