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Roast Chicken with Alpine Veggie Pilaf

Wisconsin Cheese Roast Chicken with Alpine Veggie Pilaf Recipe
Active Time
45 Minutes
Servings
4

Ingredients

Pilaf and Cheese Sauce:

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Alpine-Style can be used in this recipe.

Instructions

  1. Heat oven to 400°F.
  2. Combine the garlic powder, salt and pepper in a bowl. Pat chicken thighs dry with paper towels. Transfer chicken to a greased 17 x 12-inch baking pan. Gently loosen skin from chicken thighs, leaving one side attached. Place garlic powder mixture and 1/4 cup Alina under the skin of each.
  3. Brush chicken skin with butter; season with salt and pepper. Bake for 40-45 minutes or until a thermometer inserted into meat reads 165°F.

Pilaf and Cheese Sauce:

  1. Meanwhile, melt 1 tablespoon butter in a Dutch oven over medium heat. Add the apple, parsnip and carrot; cook and stir for 4-5 minutes or until tender. Add basmati rice and garlic; cook and stir for 3 minutes. Reduce heat to low. Stir in chicken broth; cover and cook for 13-15 minutes or until broth is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. Stir in the 3/4 cup Alina, 1 tablespoon butter and 2 teaspoons sage. Season with salt and pepper to taste. Keep warm.
  2. Melt remaining butter in a large saucepan over medium-low heat. Whisk in flour until light brown. Gradually whisk in cream. Bring to a boil, whisking constantly. Cook and whisk for 2-3 minutes or until thickened. Reduce heat to low. Gradually whisk in remaining Alina until melted. Remove from the heat. Whisk in remaining sage. Season with salt and pepper to taste.
  3. Serve pilaf with cheese sauce and chicken. Garnish with sage.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Alina (meaning sun or light) is a Hill Valley Dairy original. It’s cave-aged, natural rind alpine-style cheese has a light, semi-sweet yet oaky flavor. Alina won Third Place at the 2024 American Cheese Society Cheese Competition, captivating judges with its unique taste.

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