Spicy Homestead Chicken

“The end of summer is a great time to enjoy vine ripe tomatoes from your homestead. The spicy sauce and grilled chicken pair with the rich bright fruit in our Homestead Red and bring out the Zinfandel spice tones in the blend.”
– Stewart Vandenberg, Western Regional Sales Director & Zinfandel Grower

– Serves 4 –

4 boneless chicken breasts—skin on
1 bunch of chives, chopped

Dry Rub:
2 Tbsp. chili powder
2 Tbsp. Italian seasoning (or 1 Tbsp. each dried oregano & thyme)
1 Tbsp. brown sugar
1 Tbsp. black pepper, ground

3 tomatoes, cored and cut into thirds
¼ cup Homestead Red Blend
½ cup half and half or heavy cream
2 Tbsp. hoisin sauce
2 Tbsp. hot sauce
1 Tbsp. fresh lemon thyme, chopped
1 Tbsp. fresh oregano, chopped
1 Tbsp. unsalted butter
1 Tbsp. garlic, minced

Method of Preparation:
Combine ingredients for the dry rub, then rub all over the chicken breasts and refrigerate for 30 minutes to 8 hours to infuse the flavors.

Broil the tomatoes until brown on both sides, about 4 minutes, then chop into 1″ pieces. Combine half and half, hoisin, hot sauce, Homestead Red Blend and fresh herbs. Refrigerate the sauce and tomatoes while the chicken marinates.

Grill the chicken breasts for 4-5 minutes per side, until the center is no longer pink (you may have to cut into one to check).
While the chicken is cooking, heat butter and garlic in a sauce pan until the garlic starts to sizzle. Then, add the chopped tomatoes and sauce to the pan and bring to a boil. Cook until the sauce thickens, about 4 minutes.

Slice the chicken breasts and serve the sauce on the side, topped with the chives and alongside rice pilaf or noodles and your favorite veggie.