Many of the recipes I create come from my own food cravings.
I woke up a few weeks ago in need of a warm, cozy comfort food meal. And not for breakfast — but for that evening.
I wanted something with rich, bold, warming flavors. And I wanted to make a project of it, because for me, the process is where part of the comfort lies.
This recipe is what began my current culinary affair with Ancho chiles. First the smoky, rich Ancho Chile Sauce, then the crispy, delicious Roasted Ancho Chile Potatoes . . . and now this incredibly tasty, wonderful Ancho Chile-Red Wine and Grape Roasted Chicken and Qunioa!
(If you’ve been following along here for a while, you know I often like to take you on a weekly food journey with a particular ingredient, exemplifying how it can be used in variety of ways, in very different meals — I love it!)
Like so many comfort foods, this dish is perfect for a quiet evening with family by the fire, and it’s also beautiful enough for an elegant dinner party!