Chef Jamie Prouten’s latest Il Pranzo recipe is a wonderful combination of the sultry flavors and colors of autumn! Delicious balsamic-glazed chicken is topped by earthy roasted beets and figs tossed in our singular Blood Orange olive oil and crowned with fresh arugula. Pairs perfectly with our Reserve Cabernet Sauvignon.
1 whole chicken, cut into 8 pieces (or 2 legs, 2 thighs, 2 breasts cut in half)
2 large red beets
¼ cup + 1 tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
1 bunch thyme
2 Tbsp salt
2 tsp pepper
¼ cup Round Pond Cabernet-Merlot Blend Red Wine Vinegar
1 cup balsamic vinegar 2 tbsp sugar
2 pints fresh figs, halved
1 cup baby arugula
2 tbsp Round Pond Blood Orange Olive Oil
Place beets in a roasting pan and add the 1 tablespoon Italian Varietal oil, 1 tablespoon salt, 1 teaspoon pepper, and Cabernet-Merlot Red Wine Vinegar. Toss to mix and then add 1 cup of water. Cover with foil and roast in a 350 degree oven for about 2 hours.
Next, marinate the chicken in 1 tablespoon salt, 1 teaspoon pepper, remaining Italian olive oil, and thyme. Let marinate for a minimum of 2 hours as beets cook.
Once the beets are fork tender, remove from oven and let cool, then peel the skin off them. Cut into large chunks and set aside.
While the chicken is marinating and beets are cooking, make the balsamic glaze by adding the balsamic vinegar and sugar to a small pot and bring to a simmer. Cook until the liquid is reduced by half, then remove from heat and let cool.
Once fully marinated, season the chicken with more salt and pepper and then grill on barbecue until cooked through. Remove from grill and add chicken to a large mixing bowl, tossing with 2 tablespoons of the balsamic glaze. Place the chicken on a large platter.
Toss the beets and figs in Blood Orange Olive Oil, then place them on top of the chicken. Top with arugula and then drizzle with more of the balsamic glaze. Enjoy!