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Serves 4

Braised Chicken:
1 whole chicken
1 Tablespoon rose water
2 yellow onions, halved
4 garlic cloves
2 bay leaves
2 teaspoons black pepper corns
Water

In a stock pot place all ingredients and cover with water. Bring to a boil, reduce heat,
and simmer until chicken is very tender. Drain and let chicken cool until temperature is
easy to handle. Shred, discarding skin, bones, braising vegetables, and spices. Add
little of the braising liquid to make the shredded chicken moist. Salt to taste.

Guacamole:
2 avocados, mashed
1/2 cup of marcona almonds, chopped
1/2 bunch of cilantro, finely chopped
Zest and juice of 2 Meyer lemons
1 jalapeno, finely chopped
Salt to taste

Passion fruit vinaigrette:
1/2 cup of passion fruit juice
1 tablespoon of honey
2 tablespoons apple cider vinegar
2 tablespoons olive oil
Salt to taste

Whisk the honey, juice, and vinegar. Slowly drizzle in the oil to emulsify. Salt to taste.

Garnish:
microgreens and edible flowers.

For serving, Divide the guacamole between 4 plates using a metal round cookie cutter
or mold. Place a generous portion of the chicken on top, packing in tightly. Remove the
mold. In a small bowl toss the micro greens and flowers together. Season with salt and
a drizzle of oil. Divide the micro green salad among each. Drizzle with passion fruit
vinaigrette.

Enjoy with 2016 Patricia Green Estate Sauvignon Blanc
Abby McManigle, Executive Chef, Brooks Winery