#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!