4 boneless skinless chicken breasts
2 tsps canola oil
1 onion, finely chopped
2 tbsps sugar
3/4 cup Merlot wine
1/3 cup soy sauce
2 tbsps balsamic vinegar
4 tsps minced fresh ginger
3/4 tsp ground cinnamon
1/4 tsp pepper
2 fresh ripe peaches or nectarines
1 tbsp chopped fresh chives
In a skillet over medium high heat, stir cook onions and sugar in oil until golden (4-5 minutes). Stir in wine, soy sauce, vinegar, ginger, cinnamon and pepper and cook for 1 minute. Remove from heat and let cool.
Put chicken in a resealable plastic bag. Pour in half of the onion mixture; close bag and refrigerate overnight. Refrigerate remaining onion mixture to use in the sauce.
Heat barbecue on medium. Remove chicken from marinade, discard marinade, and grill chicken until a thermometer inserted into the chicken reads 170F (about 12-18 minutes). Remove from heat, cover loosely with foil, and let stand 10 minutes before serving
Dip peaches in boiling water for about 1 minutes to make it easier to peel them. Peel, remove pit and slice peaches. Bring remaining onion mixture to a boil and cook until reduced by half (about 5 minutes). Stir in peaches and cook just until peaches are heated through. Spoon sauce over grilled chicken and top with chives.
Wines from the Merlot grape are medium to dark red in colour, rich, and fruity, with characteristics of black currant, cherry and mint. There are many excellent Merlots from Canadian wineries – ask at your local Liquor Mart or private wine store.
If fresh peaches and nectarines aren’t in season, use a mango instead.
Liquor Marts suggests: Strongbow Ginger cider from Britain on ice