Food Recipes

Grilled Chicken with Celery Root, Escarole & Apples

Wine pairing(s):
Germany Mosel River Valley Riesling
KenRidge Classic Chardonnay

6 Servings

6 chicken breasts, 6 oz (175 g) each
1/2 cup (125 ml) olive oil
1 tbsp (15 ml) cracked black peppercorns
2 tbsp (30 ml) thyme, chopped
2 tbsp (30 ml) rosemary, chopped
1 tsp (5 ml) chili flakes


1 cup (250 ml) celery root, peeled and julienned
2 apples, peeled, cored and julienned
1 lemon, juice and blanched zest of
2 oz. (50 g) pancetta, finely diced
2 tsp (10 ml) Dijon mustard
2 tbsp (30 ml) 35% cream
2 tbsp (30 ml) mayonnaise
2 tbsp (30 ml) chives, finely chopped
kosher salt and white pepper to taste
3 escarole lettuces

Remove the skin from the chicken. In a medium bowl combine the olive oil, peppercorns, thyme, rosemary and chili flakes. Add the chicken to the bowl and completely cover both sides of the chicken with the marinade then refrigerate.

Preheat oven to 375? F (190? C) Remove the chicken from the marinade. Discard the marinade and place the chicken in the oven on a baking sheet. Cook for 6 minutes on each side or until juices run clear and chicken is cooked all the way through. Divide the escarole among 6 salad plates. Top the greens with the celery root salad. Place the cooked chicken on the salad. Serve.


Mix together the celery root and the apples and add the lemon juice and zest. In a saut? pan set over medium heat cook the pancetta for about 10 minutes. When the pancetta is golden brown remove it and pat dry with kitchen towel. Add the pancetta to the apple/celery root mix. Add the mustard, cream, mayonnaise and chives, and mix well. Season with salt and pepper to taste. Reserve.

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