Talk Of The Town


Roasted Chicken Primavera from Dierks Bentley's Whiskey Row

Posted at 12:07 PM, Oct 25, 2019
and last updated 2019-10-25 13:07:14-04

Executive Chef Josh Groff from Dierks Bentley's Whiskey Row made Roasted Chicken Primavera. (see recipe below) Dierks Bentley’s Whiskey Row is located at 400 Broadway. Get all the details online at
Whiskey Row is hosting NASH FM’s 100,000 Thank Yous event. NASH FM’s Ty Bentli Show will be broadcasting at Whiskey Row on November 8, opens to the public at 6 a.m. The goal is to collect 100,000 Thank You letters to send to troops overseas. Performing artists and other details TBD; check @WhiskeyRowNashville on Instagram for updates.

Roasted Chicken Primavera


• 6 oz chicken breast

• ½ - ¾ cup spiraled zucchini

• Olive oil to cover the pan

• Half a clove of garlic

Lemon Chardonnay Broth (ingredients and directions below)

Tomato Relish (ingredients and directions below)

Chimmi ((ingredients and directions below)

Lemon Chardonnay Broth Ingredients

• ¼ cup of chicken base

• 1 cup of Chardonnay wine

• 1 quart of hot water

• 1 cup of lemon juice

Lemon Chardonnay Broth Directions

1. Whisk all ingredients in a pot and bring to a boil

2. Boil for five minutes and taste

3. Boil until the wine is not overbearing

Tomato Relish Ingredients

• 1 tablespoon of ground black pepper

• 2 tablespoons of Kosher salt

• 2 quarts of cherry tomatoes halved

• 2 small shallots, diced

• 1 cup of red wine vinegar

• ¼ cup of sugar

Tomato Relish Directions

• Mix all ingredients except the tomatoes together in bowl

• Add tomatoes and marinate for at least 30 minutes

Chimmi Ingredients for Chicken

• 1 cup of chopped parsley

• 1 tablespoon of chopped garlic

• 1 teaspoon of pepper

• ½ teaspoon of salt

• 1/8 cup of white vinegar

• 1/8 cup of olive oil

Chimmi Directions

• Fold all ingredients into the white vinegar

• Season to taste


• Spray a pan and place chicken down

• Top with Chimmi and bake in oven for about ten minutes or until

fully cooked to 165 degrees

• While chicken is cooking heat a separate pan on medium to high


• Add oil and garlic

• Once the garlic begins to brown, add the tomato relish

• Then blister tomatoes and add spiraled zucchini

• Cook just until the zucchini is tender

• Remove from heat and place in serving bowl

• Remove chicken from oven and slice

• Place sliced chicken over zucchini and tomato mixture

• Ladle Lemon Chardonnay broth over entire dish