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Leoness Cellars
 
June 20, 2013 | From the Kitchen | Leoness Cellars

For the Grill of it All!

Contributed by  Becky Jagoda, Tasting Room Manager

Summer is here and so is the grilling season.  I love to grill just about most anything.  This “Grilled Vegetable and Chicken Cacciatore” pairs perfectly with Leoness Cellars Cabernet Sauvignon. This recipe was developed for the layers of flavors and the beautiful colors that come together.  The grill marks are a distinct reminder of the lazy days of summer relaxing with friends and enjoying the wonderful way food and wine pairs together.  I like to make my own Chile and Garlic Olive Oil for added flavor and spice, but feel free to replace Olive Oil for the Chile and Garlic Olive Oil.

Grilled Vegetable and Chicken Cacciatore with Leoness Cellars Cabernet Sauvignon

4-6 chicken thighs and/or breasts with skin and bones

1 package spicy or sweet Italian sausage, casing removed

2 red onions, quartered

3 bell peppers (combination of red, yellow, and green) cut into 3 inch strips

2 medium zucchini, cut 1 ½ inch diagonally

2 yellow crooked squash, cut 1 ½ inch diagonally

1 package of mushrooms cut in half

1 32 oz. can diced tomatoes

1 cup green olives

2 cups of Cabernet Sauvignon

1 tbs. Italian seasoning, plus more for seasoning chicken and vegetables

1 tbs. Herb de Provence

Salt and pepper to taste

Spaghetti noodles, cooked according to package directions

Preheat oven `425

Heat 4-5 tbs. chili garlic oil in large fry pan.  Season both sides of chicken with salt, pepper, and Italian seasoning. Cook chicken on both sides until golden brown. Set aside in large baking dish. Keep covered. Reserve fry pan with chicken drippings.

Deglaze the fry pan with chicken drippings with the Cabernet Sauvignon. Add can of diced tomatoes, green olives, reserved garlic cloves, Italian seasoning, and Herb de Provence. Add salt and pepper to taste. Bring to a boil and keep at a simmer.

Season vegetables with salt, pepper and Italian seasoning.  Baste vegetables with chili garlic oil. Grill vegetables in batches on stove top grill pan or BBQ until crisp tender. Add vegetables to chicken in large baking dish. Keep covered.

Grill sausage. Cut sausage into thirds diagonally. Add to chicken and vegetables. Pour Cabernet Sauce over the chicken, sausage and vegetables. Cook covered in oven until chicken is cooked through and tender. About 30-40 minutes.

Season spaghetti with 2 tbs. Chile and garlic olive oil.

Serve Cacciatore on top of spaghetti. Sprinkle with Parmesan cheese and dried crushed red pepper flakes if desired.

Serves 6

Pair with Leonesse Cellars Cabernet Sauvignon.

 

Chili and Garlic Olive Oil

1 cup olive oil or canola oil

1 head of garlic, cloves separated and peeled

2 tsp. dried crushed red pepper flakes

Combine the oil, pepper flakes, and garlic cloves in a heavy small sauce pan. Cook over low heat about 5 minutes.

Remove from heat. Cool to room temperature. Remove and reserve garlic cloves.

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