You are here

Grilled Chicken Over Chestnut Compote

Ingredients
  Garlic 2 Clove (10 gm)
  Salt To Taste (Preferably Coarse)
  Dried ground sage 1 Teaspoon
  Ground dried sage 1 Teaspoon
  Balsamic vinegar 1 Tablespoon
  Skinless chicken thighs 3 Pound (8 Thighs)
  Dried apricots 1 Cup (16 tbs)
  Pitted dried prunes 1 Cup (16 tbs)
  Canned chestnuts 16 Ounce, drained (Packed In Water, Two 8 Ounce Each Cans)
  Canned chestnuts packed in water 16 Ounce, drained (2 Cans, 8 Ounce Each)
  Madeira/Port 1⁄4 Cup (4 tbs)
  Butter 1 Tablespoon
  Freshly ground black pepper To Taste
Directions

1. Preheat a 12-inch stovetop grill pan.
2. Mince 1 of the garlic cloves, and with the tip of a chef's knife, make a paste by rubbing the garlic with 1 teaspoon salt and 1/2 teaspoon of the sage. Mix this with the vinegar in a small bowl. Make shallow slashes on both sides of the thighs, and rub the garlic mixture into the flesh. Set the chicken thighs on the grill, turn the heat to medium-low, and grill, uncovered, for 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
20 Minutes
Servings: 
8

Rate It

Your rating: None
4.07381
Average: 4.1 (21 votes)