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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)

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.

Serve with a Cabernet Sauvignon!