Two Mouthwatering Pairings

Glazed Chicken and Fig Skewers

Early autumn can bring some of the warmest and most beautiful days of the year to California wine country, making it the perfect time of year to grill. Our chicken and fig skewers are for the chardonnay lover who is not quite ready to let go of summer just yet. Paired with our 2020 Napa Valley chardonnay, the orange marmalade brings out the palate of ripe apple, guava, orange blossom, and crème brûlée.

Ingredients

• 4 boneless chicken breasts
• 5 small onions, (2 grated, 3 chopped into cubes)
• 2 garlic cloves, minced
• 5 figs, divided
• ½ cup olive oil
• 3 tbsp orange marmalade
• 2 tbsp fig preserves
• 2 tbsp lemon juice
• ½ tsp salt
• ¼ tsp white pepper
• Bamboo skewers soaked in cold water

Get Cooking

1. In a small bowl, add the oil, garlic, chicken, and two grated onions. Refrigerate for at least 4 hours or overnight.
2. In a small saucepan over medium heat add the marmalade, fig preserves, lemon juice, salt, and white pepper. Cook and stir until slightly thickened, 4-5 minutes.
3. Skewer your chicken, remaining onions, and figs. Grill on medium-high heat until cooked through, turning every 4-5 minutes and basting with the remaining marinade until the chicken is cooked.
4. Drizzle the marmalade sauce over each skewer and serve. Garnish with mint and lemon if desired.

Chicken Skewers with an Apple Cider Marinade

The mild temperatures stir the appetite for one last “summer” dinner from the grill, with juicy chicken, fresh vegetables, and Stags’ Leap wine front and center. Halloween and pumpkin carving are just around the corner and our chicken skewers with an apple cider marinade are for the red wine lover who is eager for the fall season to begin. Serve with our 2019 The Investor Napa Valley Red Wine, the apple cider marinade complements the notes of black cherry, cobbler, cinnamon, clove, and vanilla, making this a mouthwatering pairing.

Ingredients

• 4 boneless chicken breasts
• 1 sweet onion chopped into cubes
• 1 bell pepper chopped into cubes
• 1 zucchini chopped into cubes
• ½ cup apple cider
• 2 tsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tbsp minced garlic
• Salt for taste
• Pepper for taste
• Bamboo skewers soaked in cold water 
• 1 sweet potato peeled and cut into cubes (optional)

Get Cooking

1. Mix apple cider, soy sauce, apple cider vinegar, and garlic in a small bowl. Add a pinch of salt and pepper as desired. Add the chicken and marinate in the refrigerator for at least 1 hour.
2. Skewer your chicken, zucchini, bell pepper, and onions. If adding on sweet potato cubes, microwave for 4 minutes on high, until the cubes are cooked but firm then add to your skewer.
3. Grill on medium-high heat until cooked through.
4. Serve with The Investor Napa Valley red wine.