The Drunken Chicken

The Drunken Chicken

Wine Varietal:


  • Grape Caramelized Onions:
  • 2 Tablespoons olive oil
  • 2 Cups chopped red onion
  • 1 Teaspoon salt
  • 1 . Teaspoons black pepper, freshly ground
  • 2 Tablespoons garlic, chopped
  • . Cup Sutter Home Zinfandel
  • 1 Cup red grapes, halved Balsamic Wine Reduction:
  • 1 Cup balsamic vinegar
  • 1 Cup Sutter Cabernet Sauvignon
  • 1 Tablespoon honey Patties:
  • 2 . Pounds ground chicken
  • 6 large white mushrooms, rough chopped
  • . Red onion, rough chopped
  • 1 Tablespoon chicken seasoning
  • 2 Teaspoons garlic, minced
  • Vegetable oil, for brushing on the grill
  • 1 Cup gruyere cheese, shredded
  • 2 Cups arugula
  • 6 Hamburger buns, split


  • 1. Preheat a charcoal grill to 250 degrees or preheat a gas grill to medium-high 2. To make the balsamic wine reduction, heat a sauce pan over medium heat 3. Add balsamic, wine and sugar, stir and allow to reduce until the mixture coats the back of a spoon, about 20 minutes 4. To make the grape caramelized onions, heat the olive oil in a fry pan over medium heat 5. Add the onions, salt and pepper and cook, stirring frequently, until nicely browned, about 10 minutes 6. Stir in the garlic and cook an additional 2 minutes 7. Add the halved grapes and zinfandel and simmer until most of wine is absorbed 8. Remove from the heat and set aside 9. While the onions are cooking, make the patties by putting onions, mushrooms, and seasoning in a food processor and pulse until a fine dice 10. Add mixture to chicken and mix gently until combined 11. Form into 6 patties 12. Brush the grill with vegetable oil 13. Place the patties on the grill, and cook for 4 to 6 minutes per side 14. During the final 2 minutes of cooking, top each patty with shredded cheese and place the buns, cut side down, around the outer edges of the grill to lightly toast 15. To assemble the burgers, place equal portions of arugula on each bun bottom, followed by a cheese-topped patty 16. Top each patty with a portion of caramelized onions and grapes 17. Drizzle with balsamic reduction 18. Add the bun tops and serve
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