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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Thomas Fogarty 2010 Chardonnay Santa Cruz Mountain
Thomas Fogarty2010 Chardonnay
Thomas Fogarty Winery & Vineyards
Santa Cruz Mountain

$30.50

Last Call
Platinum
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
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Chicken stuffed with Prunes & Nuts in Blackberry Sauce

TR Elliot


Ingredients

1/4 cup olive oil
18 cloves of garlic
1 large onion, cut into 12 wedges
1 cup marsala
1 basket blackberries
1/3 cup sugar
2 Tbs. water
2 Tbs. balsamic vinegar
2/3 cup pine nuts
1/3 cup chopped pecans or walnuts
1/3 cup shelled pistachios
2/3 cup pitted chopped prunes
12 boneless chicken thighs
3 Tbs. chopped garlic
1/4 cup olive oil
salt & pepper


Instructions

Put blackberries, water and sugar in a small pot. Heat until sugar dissolves (about 3 min.). Add balsamic and cook over low heat for another 3 minutes. Toss chicken thighs with chopped garlic, 1/4 cup olive oil, and salt and pepper. Mix nuts and prunes together and stuff chicken legs with mixture. Tie legs with string. Heat the other 1/4 cup olive oil in large saute pan over med. heat. Add garlic cloves and onions. Saute until golden. Add chicken thighs and slowly brown on all sides and cook through. About 15 min. Turn heat on high. Pour marsala over chicken breast, tilt pan until wine catches on fire. Allow to flambe until alcohol is burnt off (about 20 seconds). Pour blackberry sauce over chicken and lightly mix. Place thigh on platter and spoon over sauce. Enjoy!



    Suggested Pairings

  1. Trisaetum
    2011 Pinot Noir
    Trisaetum
    Ribbon Ridge Estate
    Oregon

    $45.00

    $55.00
    91 - Wine Enthusiast
    id: 2420
    Pinot Noir
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