Grilled chicken w/ porcini mushrooms, rosemary, grapefruit and balsamic vinegar
Chicken second courses
Grill
Experimenting one night in the kitchen preparing to make yet another chicken dish; I wanted something autumnal – full of hearty flavors. <br /> <br />Reducing the chicken stock, with the mushrooms, grapefruit juice and balsamic created an intense multi-layered gravy/glaze: the earthiness of the mushrooms, the citrus from the grapefruit (and the Sauvignon Blanc), the sweet acidity of balsamic and the aromatics from the rosemary. Served over creamy mashed potatoes and a side of oven dried kale — perfect.
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