Tuesday, July 1, 2008

Chicken With Grilled Mushroom Skewers Fra Diavolo

Since the rain seemed to have stopped, at least for a short while, it seemed the perfect time to fire up the grill. This recipe for Chicken with Grilled Mushroom Skewers Fra Diavolo had been in my file for quite awhile. (So long that it isn't even on the original website that I got it from anymore!) It seemed the perfect time to try it out. I'm wondering why I waited so long! Perfect for our family -- more chicken for the carnivores and more mushrooms for me! Enough zip to please everyone but not *too* much. It was great paired with fresh corn on the cob and Chive Stuffed Potatoes (using chives from my herb garden!)

Chicken With Grilled Mushroom Skewers Fra Diavolo
Recipe originally from The Augusta Chronicle but can now be found here.

1 1/4 pounds boneless skinless chicken breast
Diablo Marinade (recipe follows)
1 pound fresh medium-sized white mushrooms -- halved
1 large red bell pepper -- cut into 16 pieces
8 small jalapeno peppers -- with stem ends,
seeds and ribs removed
1 tablespoon flour
1 cup chopped tomato

In a large resealable plastic bag, place chicken breasts; add Diablo Marinade; marinate for at least 15 minutes turning twice or refrigerate for up to 12 hours.

Just before cooking, preheat broiler or outdoor grill. On 8 metal or presoaked bamboo skewers alternately skewer mushrooms and bell pepper pieces, placing a jalapeno at the end of each skewer. Remove chicken from marinade, reserving marinade. Place chicken on a grill or on a rack in a broiler pan; cook 5 minutes.

Place mushroom kebabs on the grill; brush chicken and mushrooms with some of the reserved marinade. Cook, turning, until chicken is cooked through and mushrooms are tender, about 10 minutes longer.

Meanwhile, transfer remaining marinade to a medium saucepan. Whisk in flour, then add tomatoes. Over medium heat, bring to a boil; reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 5 minutes; spoon over chicken and mushrooms.

Diablo Marinade:
In a bowl, combine 1 cup dry white wine, ½ cup finely chopped onion, 2 teaspoons minced garlic, 1½ teaspoons Italian seasoning, ¾ teaspoon salt, and ¼ teaspoon red pepper flakes.

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