Chicken in Roasted Pepper & Blackberry Vinegar

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Author: Laura Kirkley

Better than sauteed chicken in wine, because of extra acid and lack of cream. Makes dish tangier and less cloying.

Serves: 4

INGREDIENTS

3 1/2 pounds, chicken drumsticks and thighs
salt and pepper
3 tablespoons, unsalted butter
1 head, garlic – broken and peeled cloves
1 cup, il Fustino Roasted Pepper & Blackberry vinegar
1 pound, tomatoes – roughly chopped
1 tablespoon, tomato paste
4 sprigs, fresh thyme
4 sprigs, fresh flat leaf parsley
1 bay leaf
1 cup, chicken stock
fresh parsley

METHOD

  1. Throughly dry chicken and season with salt and pepper.
  2. Melt 2 tablespoons of the butter on medium/high in a large skillet until forming, then, a few pieces at a time, brown the chicken well on all sides.
  3. Remove the chicken to a plate.Add the garlic to the pan and cook about 5 minutes.
  4. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes.
  5. Return the chicken to the pan and add the tomatoes and tomato paste
  6. Using a piece of kitchen twine, tie together the thyme, parsley and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes
  7. Transfer the chicken to a dish, cover, and keep warm
  8. Pour the stock into the pan juices and boil until thickened, about 10 minutes
  9. Strain into a saucepan, Whisk in the remaining tablespoon of butter, correct seasoning and pour over chicken, garnish with fresh chopped parsley

Grilled Prosciutto Wrapped Shrimp and Arugula Salad with Pickled Onions and Balsamic Vinegar

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Adapted from a recipe by Guy Fieri by BJ (Barbara) Johnson Trial

Serves: 4

INGREDIENTS

For the shrimp:
3/4 cup, dry white wine
3 cloves, garlic – minced
1/2 teaspoon, red pepper flakes
1/2 lemon – juiced
1/2 cup, il Fustino Mission Reserve Extra Virgin Olive Oil
1 pound, jumbo shrimp – peeled and deveined
1/4 pound, prosciutto – sliced thin and cut into 1 inch strips
10 8-inch, skewers – soaked in warm water
For the pickled onion:
1/2 cup, il Fustino Roasted Pepper Blackberry Vinegar
1 tablespoon, sugar
1/4 teaspoon, red pepper flakes
1/2 cup, water
1 medium, onion – thinly sliced
For the salad:
1/4 cup, il Fustino 25-year-old Balsamic Vinegar
1/4 cup, il Fustino Koroneiki Extra Virgin Olive Oil
1 pound, baby arugula
salt and freshly ground black pepper – to taste

METHOD

  1. To prep the shrimp: Whisk together the wine, garlic, red pepper, and lemon juice. Slowly pour in the olive oil continuing to whisk until an emulsion is formed. Add the shrimp and toss to coat. Let stand at room temperature for about 20 minutes.
  2. Meanwhile, pickle the onions. Combine in a medium sauce pot, the blackberry vinegar, sugar, red pepper flakes, black pepper and water. Bring to a boil and pour over the onions. Let cool and then refrigerate. When ready to serve, drain off liquid.
  3. In another small saucepan, warm the balsamic vinegar.
  4. Preheat the grill to medium-high.
  5. Drain shrimp and reserve the marinade. Wrap 1 prosciutto strip around each shrimp and place 2 shrimp on each skewer, leaving a little room between each shrimp. Brush each of the skewers with some of the reserved marinade and place on the grill. Grill the shrimp until the prosciutto is crispy and the shrimp turn opaque and are cooked through, about 3 minutes per side.
  6. In a large bowl, dress the arugula and the drained pickled onions with the olive oil, salt and pepper. Transfer to a serving dish and top with the shrimp skewers. Drizzle the warmed balsamic over the top. Serve immediately.

As an alternative to the shrimp, try wrapping large scallops with bacon, skewer them and grill the same way as the shrimp.