1 whole chicken 3.5- 4 lb
1⁄2 bu cilantro 1⁄4 bu flat leaf parsley
2 green onions
1 small clove garlic, peeled
1⁄2 tsp kosher salt
1⁄4 tsp freshly ground black pepper
1⁄4 cup extra virgin olive oil
1 cup frozen corn kernels
2 tbl roasted, peeled and diced green chili, mild
2/3 cup Cedar Creek Pinot Grigio
1 tbl butter, unsalted
1/3 cup sour cream salt/pepper to taste
2 tbl cilantro, chopped
If you do not have a rotisserie, preheat oven to 350 degrees. Wash chicken under cold water and pat dry. Wash cilantro, parsley and green onion, coarsely chop green onion.

Place cilantro, parsley, green onion, garlic, seasoning and olive oil into a food processor. Blend until smooth, scraping down the sides of the bowl. Transfer the pesto to a small bowl and set aside 3 tbl. Spread the 3 tbl of pesto all over the chicken, forcing some under the skin on the breast and into the cavity. Prepare to rotisserie or place in the oven and cook until the breast registers 160 and the thigh 170 degrees, approximately 70-85 minutes.

Freeze the remaining pesto in an ice cube tray for an- other use. As soon as chicken is cooked, remove from oven and cover with foil and allow to rest. Preheat a medium sized sauce pan over medium high heat. Pour in frozen corn and stir occasionally until the corn has browned, add diced green chilis.

Add Pinot Grigio and allow to reduce a few minutes, stir in butter until melted and remove pan from heat. Gently stir in sour cream, seasonings and chopped cilantro. Portion chicken and pour over sauce, serve immediately.

Serves four, enjoy with a glass of Cedar Creek Pinot Grigio.