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Wine Club Recipes

Grilled Chicken and Sausage Cacciatore
with Leonesse Cellars 2007 Cellar Selection Cabernet Sauvignon

Chili and Garlic Oil
1 cup olive oil or canola oil
1 head of garlic, cloves separated and peeled
2 tsp. dried crushed red pepper flakes
Combine the oil, pepper flakes, and garlic cloves in a heavy small sauce pan. Cook over low heat about 5 minutes.
Remove from heat. Cool to room temperature. Remove and reserve garlic cloves.

Grilled Chicken and Sausage Cacciatore
4-6 chicken thighs and/or breasts with skin and bones
1 package spicy or sweet Italian sausage, casing removed
2 red onions, quartered
3 bell peppers (combination of red, yellow, and green) cut into 3 inch strips
2 medium zucchini, cut 1 ½ inch diagonally
2 yellow crooked squash, cut 1 ½ inch diagonally
1 package of mushrooms, cut in half
1 32 oz. can diced tomatoes
1 cup green olives
2 cups of Cabernet Sauvignon
1 tbs. Italian seasoning, plus more for seasoning chicken and vegetables
1 tbs. Herb de Provence
Salt and pepper to taste
Spaghetti noodles, cooked according to package directions
Preheat oven `425

Heat 4-5 tbs. chili garlic oil in large fry pan. Season both sides of chicken with salt, pepper, and Italian seasoning. Cook chicken on both sides until golden brown. Set aside in large baking dish. Keep covered. Reserve fry pan with chicken drippings.

Deglaze the fry pan with chicken drippings with the Cabernet Sauvignon. Add can of diced tomatoes, green olives, reserved garlic cloves, Italian seasoning, and Herb de Provence. Add salt and pepper to taste. Bring to a boil and keep at a simmer.

Season vegetables with salt, pepper and Italian seasoning. Baste vegetables with chili garlic oil. Grill vegetables in batches on stove top grill pan or BBQ until crisp tender. Add vegetables to chicken in large baking dish. Keep covered.

Grill sausage. Cut sausage into thirds diagonally. Add to chicken and vegetables. Pour Cabernet Sauce over the chicken, sausage and vegetables. Cook covered in oven until chicken is cooked through and tender. About 30-40 minutes.

Season spaghetti with 2 tbs. chile garlic oil.

Serve Cacciatore on top of spaghetti. Sprinkle with Parmesan cheese and dried crushed red pepper flakes if desired.

Serves 6

Pair with Leonesse Cellars 2007 Cabernet Sauvignon.