The succulent meat from these high-heat roasted hens is a wonderful foil for the creamy, spicy pan sauce. A stack of warm tortillas or roasted or baked potatoes complete the dish.Plus: More Chicken Recipes and Tips
The cream softens the salsa's heat, so a light-bodied red is ideal. Pinot Noir has enough acidity to check the fatty sauce, and enough tart cherry flavor to accent the poultry. Look for California examples. Serve slightly chilled.