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Grilled Chicken Marinated in Cabernet Sauvignon
with Shiitake Mushroom Salsa

Recipe by Annie Roberts, Executive Chef, Robert Mondavi Winery (Serves 4)

Serve with a Cabernet Sauvignon!

•1 fryer chicken cut in serving pieces
•4 cloves garlic, chopped
•2 carrots, chopped
•2 onions, sliced
•Cracked black pepper
•1/4 cup thyme, chopped
•1/4 cup parsley, chopped
•1/4 cup oregano, chopped
•1 bay leaf
•1 tsp. salt
•1/2 bottle Robert Mondavi Cabernet Sauvignon
•1/4 cup olive oil

Preparation
Combine all of the above ingredients and let marinate for 6-8 hours. Remove chicken from marinade and pat dry. Grill over a medium-hot mesquite fire for 15 minutes. Finish cooking in a 375 degree oven for 20 minutes. Serve with salsa.

Salsa:
•1 lb. shiitake mushrooms, wiped clean
•1/4 cup olive plus 2 tbsp.
•5 tbsp. balsamic vinegar plus 1 tbsp.
•2 garlic cloves, peeled and slivered
•2 medium shallots, peeled and thinly sliced
•1 tsp. rosemary
•salt & pepper
•2 tbsp. parsley, chopped

Quarter mushrooms and toss with 1/4 cup olive oil, 5 tbsp. balsamic vinegar, garlic, shallots, rosemary and salt & pepper. Place on a sheet pan in a preheated 375 degree oven and roast for about 10 minutes or until mushrooms start to exude their juices. Remove from oven and let cool saving the juice. Toss mushrooms with parsley. Add additional balsamic vinegar, olive oil and salt & pepper.