Blaze The Trail

We are super excited about our 2008 Merlot’s DOUBLE GOLD win at the Houston Rodeo Wine Competition!

This week we want a feature a recipe that makes great use of this fantastic wine.

Blaze the Trail Member SDMF has a tasty recipe for Chicken Merlot with Mushrooms.  This hearty recipe is perfect for a cold winter’s night in front of a roaring fire.  Try it out and let us know what you think in the comments below!

(photo by member SUISEIHIME)

Ingredients
1 lb. sliced mushrooms
1 onion - diced
2 garlic cloves - minced
3 lbs. boneless skinless chicken
5 oz. tomato paste
2 tbsp. quick-cooking tapioca
2 tsp. sugar
1/2 tsp. salt
1 1/2 tsp. dried basil
1/4 tsp. pepper
2 tbsp. Parmesan cheese - grated
2/3 cup chicken broth
1/3 cup Redwood Creek Merlot
Instructions
- Put mushrooms, onion and garlic in a Crock Pot (5 qts. or larger), and place the chicken on top
- In a bowl, mix tomato paste, chicken broth, Redwood Creek Merlot, tapioca, sugar, basil, salt and pepper together. Pour over the chicken, cover, and cook on low temperature for 5-6 hours, or until chicken is tender.
- Dish onto plates and sprinkle Parmesan cheese on top and serve with side of your choice. Recipe serves 5.
- Serve with Redwood Creek Merlot. I know, it may sound like a lot of Merlot, but it mixes in perfectly with this dish.

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