Chicken Sando with Grilled Peach Slaw EntréeFathers DayFowlMemorial DayHomestead Red Blend “You don’t always think of chicken when pouring a red wine, however this dish stands up to the subtle smooth tannins of the 2023 Homestead Red Blend. The fattiness of the chicken thigh coats the palette, the brightness of the grilled peach brings the fruit forward in this wine while the acidity of the slaw adds balance to create the perfect pairing.” Jesse Rios, Tasting Room Manager Serves: 4 Ingredients: 1 cup soy sauce 2 cups pineapple juice 4 cloves garlic, chopped 4 boneless, skinless chicken thighs 1 cup mayonnaise 1 cup apple cider vinegar 1/4 cup white granulated sugar 1 tsp celery seed Salt and pepper, to taste 1 bag tri-color coleslaw mix 1 Tbsp AVV olive oil 1 fresh peach, grilled and diced 4 brioche buns Method of Preparation: Mix the soy sauce, pineapple juice and garlic in a large bowl, then add the chicken thighs, making sure they are fully coated. Cover and place in fridge for 2 hours. Whisk together the mayonnaise, vinegar, sugar and celery seed in a small bowl, then season with salt and pepper to taste; add more sugar as desired. Toss the cabbage with half the dressing, then place in a 9×13 baking dish. Cover and refrigerate for 1-2 hours before stirring in the diced grilled peach and adding additional dressing if desired. Store in fridge until you are ready to plate. In a large pan, over medium-high heat, add olive oil. Once the oil is hot, but not smoking, place the marinated chicken thighs in the pan and sear the first side undisturbed until they are golden brown in color, about 6 to 7 minutes. Reduce heat to medium, flip thighs and continue cooking another 6 to 7 minutes, or until internal temperature has reached 165°F. Remove from pan and let rest for 5 minutes. Butter the brioche buns and toast in a pan until golden brown, then top each bun with a chicken thigh and scoop of coleslaw. Serve immediately.
