Pinot Noir Marinated Chicken Thighs

by Chef Tom from the Golden Rose Restaurant

4 lbs of skinless, boneless chicken thighs
Cut away excess fat and slice each thigh into 3 to 4 pieces
Marinate chicken in 1 cup of Burgdorf’s Pinot Noir and 1/8 cup juniper berries overnight under refrigeration.

After 12 to 24 hours add 1 cup of Teriyaki sauce to chicken marinate, refrigerate for 2 to 4 hours.

Prepare Wild Rice Pilaf:

1⁄4 cup uncooked wild rice 3 TBS butter
1 medium onion, chopped 3 celery stalks, chopped 2 1/2 cups chicken broth 1 TBS parsley flakes

1⁄2 teas sage
8 oz of sliced fresh mushrooms 3⁄4 cups uncooked Basmati Rice

Wash & drain wild rice. Melt butter in small skillet. Add onion, celery and wild rice. Cook and stir until onion is tender. Pour into ungreased 1 1⁄2 quart casserole. Heat chicken broth to boiling, pour over wild rice mixture. Stir in parsley, sage and mushrooms & basmati rice. Cover tightly and bake 1 hour at 350F (or until light and fluffy). Do not over cook (Rice mixture becomes sticky).

Heat grill to 300F and spray with olive oil prior to grilling chicken.
Serve finished chicken over Wild Rice Pilaf and enjoy dish with the remaining Pinot Noir wine!