In the Kitchen with Tessa Tran
We have been celebrating the womxn within our community all month long and for International Womxn’s Month, Chan Luu’s Creative Director, Tessa Tran invited us into her kitchen to share some simple, crowd-pleasing recipes she has been loving.
From stunning jewelry pieces to thoughtful table settings and the most mouthwatering dishes, Tessa gives us a sneak peek into her creative abilities by cooking up: Poached Pears in Avaline Red Wine and Pan Chicken with Avaline White Wine and Blood Orange.
Poached Pears in Avaline Red Wine:
Pour 1 bottle of Avaline Red wine into a pot on medium heat. Choose a pot small enough so the wine completely submerges the pears. Add honey or sugar and stir until dissolved. Add a pinch of black peppercorns, cardamom pods and orange peel. Once the liquid is almost boiling, place the pears into the liquid and reduce heat to simmer for 45 minutes to 1 hour until pears are cooked through but still hold their shape. Carefully remove the pears from the liquid and set aside. Strain the poaching liquid to discard the orange peel and cardamom pods. Return liquid to pot on high heat and reduce by 25% or until the liquid becomes a syrupy consistency. Serve pears in a shallow bowl and ladle poaching liquid over the pears.
Pan Chicken with Avaline White Wine and Blood Orange:
Preheat the oven to 400 degrees. In a large cast iron pan (13-15in) add olive oil and sear chicken thighs and legs skin side down until crispy. Once golden brown, flip and continue to cook on high heat for another few minutes. Add blood oranges, a splash of Avaline White wine, and the juice of two clementines to the pan and lower heat to medium. Nestle green olives or caperberries and citrus into the pan between the chicken then add a pinch of salt and black pepper. Place the pan into the oven and roast for 30-40 minutes.
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