My daughter Annie attended UCSB from 2005 to 2009. It was during this period that I discovered Roblar Winery, located in the Santa Ynez Valley. It sits in the middle of rolling hills with huge oak trees over shaded patios. The winery serves quality wines and delicious food, even offering classes led by local chefs, followed by multi course dinners, and so much wine. 

I signed up for a class and dragged my boss, Robin Metz, along. She wasn’t a cook, but she loved wine. The class was being taught by Daniele Serra, an Italian chef and owner of Trattoria Grappolo, a great restaurant in the area. He was quite a fan favorite with the ladies of the Santa Ynez Valley, and there was a long waiting list to take his class. In fact, he was so well-liked that the women lined up early to get the perfect seat, and you better not think about accidentally getting ahead of them in line, a mistake Robin made, catching some dirty looks. His simple and easy recipes did not disappoint. We enjoyed an evening of instruction, wine, and a delicious rustic dish. If you are ever in Santa Ynez, definitely go eat at Trattoria Grappolo. Make reservations early, as he is still quite popular with the ladies.

Recipe from Daniele Serra/Trattoria Grappolo – Serves 4

Ingredients

• 1 t Olive Oil (just enough to sauté the onions, carrots, and garlic)
• 6 Chicken thighs
• ½ Small onion, diced
• 1 Carrot, diced
• 1 Garlic clove, minced
• 1 C Chicken broth
• ½ C Dry white wine (vermouth is a good substitute)
• 2 Lemons (cut ends off, then cut into half inch pieces horizontal) 
• ¼ C Kalamata Olives, pitted and cut in half
• Salt and Pepper

Directions

• Salt and pepper the chicken thighs. 
• On low heat, add a little oil to the skillet and sauté the onions for three minutes. Add the carrots and cook for an additional two minutes. Then, add the minced garlic and cook for 30 seconds. 
• Push the onion, carrots, and garlic to the side of the skillet, add the chicken thighs, and brown on both sides. 
• Pour the broth and wine over the chicken thighs (just about halfway up the side of the meat). I spoon the onions, carrots, and garlic over the top of the thighs. Add the Kalamata olives and lemons. Cover the skillet and bring to a simmer over medium heat. 
• Once the liquid is simmering, turn the heat down to low and cook for approximately 30 minutes. Check the temperature of the chicken thigh to ensure it reaches 165 degrees. 
• Remove chicken and lemon from the skillet and turn the heat up to high. Bring the liquid to a boil for several minutes to intensify the flavors. 
• Combine chicken, sauce, and lemons on a platter and serve.