Pangloss Cellars Executive Chef Tim Hammack loves to celebrate Sonoma by focusing on local farms and gardens. Our summer hen recipe takes full advantage of Sonoma’s late summer's and early fall's bounty, including summer squash, heirloom tomatoes, fresh herbs and more. We recommend savoring this delicious dish with a glass of Pangloss Pinot Noir.

PREPARING THE HEN

INGREDIENTS FOR THE BRINE

  • 1 qt water (filtered)
  • ½ cup kosher salt
  • ½ cup honey (or brown sugar)
  • 4 garlic cloves, cracked
  • 3 bay leaf
  • ½ bunch thyme
  • 1 lemon, zested and juiced
  • 1 Tbsp peppercorn
  • Pinch of red pepper flakes
  • 3 qt ice water (to cool brine)

INSTRUCTIONS FOR THE BRINE

Bring all brine ingredients (except ice) to a simmer. Remove from the heat and add in ice water to cool below 40 degrees. Place washed chicken in brine for 6 hours. Remove from brine and dry with paper towel.

INGREDIENTS FOR THE BASTED HEN

  • 1 whole hen (brined and trussed)
  • 1 Tbsp extra virgin olive oil
  • ½ bunch thyme
  • 4 garlic cloves, cracked
  • 4 Tbsp butter
  • 1 lemon (quartered)
  • Kosher salt to taste
  • Fresh cracked black pepper to taste

INSTRUCTIONS FOR THE HEN

Preheat oven to 450 degrees. Rub hen with olive oil, season with salt and pepper and stuff with the quartered lemon and a spring of thyme (squeezing the juice inside). Place in a large preheated (at the smoking point) cast iron or heavy stainless steel pan. The hen will immediately begin to sizzle, place in preheated oven for 15 minutes. Remove from the oven and place back on a medium burner to add the butter, cracked garlic and thyme in the pan beside the hen. The butter will begin to brown, the garlic will begin to caramelize and the thyme will crackle. Slightly tilt the pan to collect the basting liquid on one side and baste with a large spoon for a minute or so. Return to the oven and continue roasting, basting every 8-10 minutes until the hen reaches 160-165-degree internal temperature. Allow the hen to rest 15 minutes before breaking down into serving pieces.

SUMMER SQUASH WITH FINE HERBS

INGREDIENTS FOR THE SUMMER SQUASH

  • 3 lbs summer squash (pattypan, romanesco, butterstick or zucchini)
  • 2 lbs heirloom tomatoes, cut large bite size
  • Extra virgin olive oil
  • Champagne vinegar
  • Kosher salt
  • Fresh cracked black pepper
  • 2 Tbsp Italian parsley
  • 1 Tbsp chives, sliced small
  • 1 Tbsp tarragon, rough chopped
  • 1 Tbsp chervil, rough chopped

INSTRUCTIONS FOR THE SUMMER SQUASH

Preheat oven to 425 degrees. Cut summer squash into large bite-size pieces (variety is great), toss with olive oil, salt and pepper. Place on a baking sheet and roast for 8-10 minutes until tender but not overcooked. Toss in the remaining herbs, heirloom tomatoes and champagne vinegar.

PREPARING THE PAPPARADELLE

INGREDIENTS FOR THE PAPPARADELLE

  • 1 lb pappardelle (fresh or dry)
  • 6 oz extra virgin olive oil
  • 2 bunches Swiss chard
  • Pinch of red pepper flakes
  • ¼ cup capers
  • 8 oz. goat cheese (chevre)
  • 2 lemons (zest and juice)
  • Kosher salt
  • Fresh cracked black pepper

INSTRUCTIONS FOR THE PAPPARADELLE

Zest lemons (reserve for pasta), then cut in half and char in a host cast iron pan until deeply caramelized. Wash and cut Swiss chard into wide strips (like the pappardelle). In salted boiling water, cook the pasta to al dente and drain. While the pasta is draining return the pot to low heat and slightly wilt the Swiss chard in the olive oil, red pepper flakes and capers. Stir in the goat cheese to melt and toss in the pappardelle with black pepper, reserved lemon zest and caramelized lemon juice.

SERVING INSTRUCTIONS

  • Platter the pappardelle
  • Layer on the summer squash and heirloom tomatoes
  • Top with sliced brown butter basted hen pieces (spoon over some of the pan juices)
  • Garnish with wedges of lemon and springs of herbs