Triple Star Chicken

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  • 2 Tbsp. olive oil
  • 1 large shallot, minced
  • 1 Tbsp. minced fresh ginger
  • 1⁄2 tsp. fresh ground pepper
  • 3 star anise pods
  • 1 c. port
  • 2 1⁄2 lbs. chicken thighs

Heat oil in small saucepan; sauté shallots, ginger, pepper, and star anise a couple minutes. Add port; simmer 5 minutes. Allow to cool. Place chicken pieces in a gallon Ziplock bag, pour in marinade, and refrigerate overnight. You may grill or broil this recipe! Remove chicken from marinade and boil the marinade for 5 minutes. Cook the chicken pieces 5-7 minutes per side until juices run clear, basting with reserved marinade when you turn them.

Accompany with Cooper-Garrod Cabernet Franc

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