BLOOM’S
RED WINE CHICKEN WITH GARLIC, ROSEMARY AND BALSAMIC VINEGAR by
CHEF DAN:
Serves
6-8
MARINADE:
1-bottle
BLOOM’S 2010 AWARD WINNING MELANGE
1-1/2-cups
balsamic vinegar
1/2-cup
brown sugar
8
garlic cloves, peeled and coarsely chopped
1/4-cup
olive oil
1/2-cup
fresh rosemary leaves, bruised
6-
Skinless, boneless, chicken breasts, halves
1/8
teaspoon sea salt
1
teaspoon black peppercorns
VEGGIES:
12
peeled baby carrots
10-baby
portabella mushrooms
6
small onions
DIRECTIONS:
1.
In
2 gallon zip-lock bag first 9 ingredients together with chicken, half in each
bag.
2.
Marinate
up to 4 hours or overnight, in the refrigerator.
3.
Squeeze
the air out of the bag and squeeze to coat the chicken completely.
4.
Pour
marinate into a skillet over medium-high heat, and cook, stirring frequently,
until marinate has reduced and oil separates, about 15 minutes.
5.
Add
chicken breast and vegetables.
6.
Cover
and simmer until the chicken is tender and vegetables are cooked through, about
12-15 minutes.
ENJOY
DAN:
BLESSING ALWAYS:
No comments:
Post a Comment