2018 Two Barns Vineyard Pinot Noir paired with Grilled Chicken Breast
Grilled Chicken Breast, Polenta, Honey Glazed Snap Peas
YIELD4 servings
TIMEx minutes
The two distinct soil types in our Two Barns site produces a unique and complex wine, exemplified in the 2018 Two Barns Pinot Noir. As a result, this wine is incredibly versatile and comes to its own when paired with grilled chicken breast, bringing dark berry notes and hints of iron to the forefront.
Ingredients
- 2 cups peas, shucked (or frozen)
- 4 chicken breasts, bone-in, and skin-on
- ¼ cup honey
- 1 lb unsalted butter
- ½ lb shiitake mushrooms, cleaned
- 1 cup polenta
- 1 cup grated Parmesan cheese
- 5 cups water (for polenta)
- 1 bunch parsley
Preparation
Polenta:
Soak polenta overnight. Drain the next day.
Bring 5 cups of water to a boil. Slowly whisk in polenta. Over low heat, cook, continuously stirring for 1 hour or until thick and porridge-like.
Add ¼ lb butter, cubed and parmesan cheese, grated. Season with salt and pepper. Remove from heat and cover with foil to keep warm. Set aside.
Honey Glazed Peas:
In a small saucepot, heat honey over low heat, stirring as not to burn. Add 4 tbsps butter until mixed. Remove from heat and cover with foil to keep warm.
In a large pot of salted water, blanch peas for 30 seconds. Transfer to a bowl of ice water. Drain.
Before serving, heat the pot of honey.
Shiitake Mushrooms and Chicken Breast:
Preheat the outdoor grill.
Destem shiitakes and drizzle with oil, season with salt and pepper. Grill stem side up until tender. Remove from heat. Slice into bite-size pieces.
Grill chicken breast skin side down until crispy. Flip to continue cooking with the grill lid closed for about 8 minutes.
Using a meat thermometer, ensure internal temperature reaches 165 degrees F. Remove from heat and allow to rest for 5 minutes.
Heat the saucepot of honey butter glaze. Add the peas and shiitakes until warmed through.
Plating
On four plates, lay a spoon of polenta down. Slice the chicken breast into three pieces.
Divide the glazed vegetables and honey butter sauce on top of the chicken. Garnish with individual sprigs of parsley.