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Grilled chicken breasts with Blackberry wine reduction glaze

1 tablespoon Olive oil
¼ finely chopped onion
2 teaspoons minced garlic
3 teaspoons chipotle in adobo, chopped
¼ teaspoons fresh jalapeño minced
1 cup fresh raspberries
1 cup Tomasello Winery blackerry wine
¼ cup cider vinegar
3 tablespoons sugar
½ teaspoons salt
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
2 teaspoons salt
1 teaspoon black pepper

Heat the olive oil in a small saucepan until hot.  Add onions and cook, stirring, until soft and the onions turn light golden brown. Add garlic and sauté for 1 minute. Add the chipotle chilies and jalapeño. Cook, stirring continuously, for 1 minute. Add the raspberries and cook for 2 to 3 minutes. Add the raspberry wine and vinegar, stir to deglaze the pan. Add sugar and salt, bring to a boil. Reduce the heat to medium low and simmer until thickened and reduced by half, 20 to 25 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on solids to remove extract as much liquid as possible. Reserve ¼ cup glaze in separate bowl.

Combine fresh rosemary, thyme, salt and pepper in small bowl.  Season chicken breasts with herb mixture. Preheat grill to 400 F.  Brush grill to clean and coat with oil. Place chicken breasts on grill and baste with glaze. Cook for 6 minutes. Turn breasts over and baste with glaze again.  Cook an additional 6 minutes or until internal temperature registers 165 F.  Remove from grill and serve. Warm reserved glaze in small saucepan and pass around table for guests to drizzle on chicken breasts.


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