This month, we are spotlighting our 2018 Buchanan, our estate Merlot-based blend. So it is fitting that this recipe comes straight from the kitchen of the wine’s namesake – Buchanan (Buck) Serres. 
The Buchanan is a powerful wine, richly structured and dense. It’s complex flavor structure matches perfectly with our recipe for creamy sun-dried tomato pasta with crispy cast iron chicken thighs. Open a bottle and let it breath while you prepare for delicious spring evenings dining on the patio. 


1 Bottle 2018 Serres Ranch Wine Buchanan

4 Boneless, skinless chicken thighs

Pack of your favorite pasta (we usually go with Cavatappi)

Avocado Oil (for cooking chicken)

Olive Oil (for added flavor in the sauce)

4 Tablespoons of Butter (salted…always salted)

3 Cloves of Garlic – chopped

Salt / Pepper / Italian Seasoning

3-6 ounces of Sundried Tomatoes (depending on preference!)

~2 Cups of Chicken Broth

1 ½ Cups of Heavy Cream

¾ Cup grated Parmesan Cheese (1/2 cup for sauce, ¼ cup for topping)


-Open wine and allow it to breath while you cook

-Season chicken thighs with salt and pepper

-Add avocado oil to cast iron skillet and turn up the heat

-Cook the chicken until crispy and browned on each side, and until the chicken is cooked through

-Transfer chicken to a plate and cover it

-Boil pasta water and add pasta

-Use the same chicken skillet and melt butter

-Add garlic to melted butter and stir until fragrant

-Drain and chop the sun dried tomatoes

-Add sun dried tomatoes to the melted butter and garlic

-Sprinkle with Italian Seasoning, salt and pepper

-Pour in Chicken Broth and stir, bringing the mixture to a simmer

-Pour in the Heavy Cream and ½ cup of the Parmesan and stir for about 4 minutes until the sauce comes together and is deliciously creamy

-Drain the pasta and add it into the sauce, stirring it all together

-Add the chicken back into the pasta and sauce

-Top with remaining parmesan, pour a heavy-handed glass of Buchanan, and ENJOY!