Grilled Chicken Over Chestnut Compote
|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)|
|Freshly ground black pepper||To Taste|
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.