For the Cajun roasted chicken breasts:
8 boneless, skinless chicken breasts, about 8 ounces each
¾ cup DaVinci® Extra Light Olive Oil, divided
8 cloves garlic, peeled and minced
2 jalapeño peppers, stems and seeds removed, minced
¼ cup Creole seasoning
2 tablespoons cracked black pepper
1 tablespoon kosher salt
4 lemons, juiced
1 cup Artesa Chardonnay
1 quart chicken broth
2 tablespoons fresh rosemary, chopped
¼ cup butter
For the shrimp jambalaya hash:
½ cup DaVinci® Extra Light Olive Oil
16 shrimp (16/20 per pound), peeled and deveined, then chopped into ½-inch pieces
12 ounces Andouille sausage, cut into large dice
1 cup yellow onion, cut into large dice
4 cloves garlic, peeled and minced
16 large button mushrooms, quartered
½ cup red bell pepper, seeds removed, cut into large dice
½ cup yellow bell pepper, seeds removed, cut into large dice
1 cup red potatoes, cut into large dice and blanched
1 cup sweet potatoes, cut into large dice and blanched
16 spinach leaves, julienned
12 scallions, chopped
2 tablespoons butter
1 tablespoon kosher salt
1 tablespoon cracked black pepper
Suggested Wine Pairing: Elements by Artesa Red Wine
Makes 8 Servings
To prepare the Cajun roasted chicken breasts:
Marinate the chicken breasts in ¼ cup of olive oil and the garlic, jalapeño, Creole seasoning, cracked black pepper, kosher salt and lemon juice for at least 1 hour.
In a large, hot, ovenproof sauté pan, add ½ cup of olive oil and sauté the chicken breasts until golden brown on one side. Turn the chicken breasts browned side up and add the Chardonnay. Reduce the wine until the liquid is almost evaporated.
Add the chicken broth and transfer to a 400-degree oven. Let the chicken breasts cook for about 8 minutes.
Remove the pan from the oven and return it to the stove top. Remove the chicken from the pan and continue cooking the sauce until it starts to thicken. Finish with the chopped rosemary and the butter, and set aside.
To prepare the shrimp jambalaya hash:
In a large skillet, sauté the shrimp in ½ cup of olive oil until medium-rare, approximately 1 to 2 minutes.
Remove the shrimp, and set aside. Add the Andouille sausage to the skillet and cook until the sausage starts to brown and release a little fat.
Add the onions and continue cooking until they start to brown. Then add the garlic, mushrooms, bell peppers and potatoes, and continue to cook for about 3 minutes.
As the vegetables start to brown, add the reserved shrimp and continue to sauté until the shrimp are done, approximately 1 to 2 minutes. Add the spinach and scallions, and finish with the butter, kosher salt and pepper.
Place the roasted chicken breasts, whole or sliced, on top of the hash, and top with sauce.