Grilled Chicken with Italian Salsa Verde


#4 of our Unexpected Cabernet Pairings  
When you hear "salsa verde", you tend to think of picante flavors.  Not so with this Italian herb version that makes the flavors of this marinated chicken -pop- with unexpected Mediterranean flair.  This recipe was especially created by Chef Jamie Prouten to pair beautifully with our Cabernet Sauvignon wines. 


4 ea bone-in chicken breasts
4 ea bone-in chicken thighs
1 lemon (cut into 4 pieces)
6 springs rosemary
6 springs thyme
1 tsp salt
6 garlic cloves, crushed
½ cup Round Pond Red Wine Herb Vinaigrette
2 lbs fingerling potatoes

¼ cup thyme, chopped
½ cup oregano, picked & chopped
1 cup parsley, picked & chopped
1 lemon, juiced & zested
2 cloves garlic
¼ cup capers
1 tsp salt
1 cup rosemary oil
1/2 cup Round Pond Italian Varietal Extra Virgin Olive Oil
1 tsp Round Pond Cabernet-Merlot Vinegar

For the Chicken: Marinate chicken breasts and thighs in lemon, rosemary, thyme, garlic, salt, & Round Pond Red Wine Herb Vinaigrette overnight.

Boil potatoes in salted water until fork tender.  Remove from water and cool completely

When ready to grill, remove chicken from marinade and season with salt and pepper.  Grill until cooked through.  While chicken is cooking, cut the potatoes in half lengthwise and fry in a tabletop fryer or a large pot with 3in. of oil at a temperature of 375F until golden brown and crispy.

For the Herb Salsa Verde:  Combine parsley, tarragon, lemon juice & zest, garlic, capers, and salt in food processor. Slowly pour in oils  as you process.  Process for about 25-30 seconds.

Place potatoes on a platter, top with grilled chicken, and drizzle with salsa verde.  Enjoy!

Serves 4-6

Jamie Prouten, Executive Chef

Written by Jamie Prouten, Executive Chef

I love my wife and two boys and anything having to do with barbecuing. Travel also gives me happiness, but I don't do enough. Guilty pleasures include Hoffman hotdogs...and McDonald's.

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