Served at the 2026 Berries & BarBQ Wine Trail, Dierberg Star Lane Tasting Room
Ingredients:
4 boneless chicken thighs
1/4 cup olive oil
2 tbsp Dijon mustard
¼ cup blackberry jam
1 tbsp balsamic vinegar
1 tbsp hot sauce
1 tsp salt, pepper, garlic powder, paprika
1 bunch kale
2 tbsp olive oil
1/4 red onion, thinly sliced
Salt and pepper
Juice of 1 lemon
Directions:
Whisk together ingredients for the sauce. Use ½ of the sauce and coat chicken thighs. Bake for 40 minutes at 400℉ (Flip halfway through). Brush remaining sauce on chicken after roasting.
For the salad, pull kale from the stems, chop coarsely, gently massage olive oil into the kale, add red onion, salt, pepper, and lemon, and toss lightly.
Servings: 12
Serve with Dierberg Chardonnay
