Chicken in a Red Wine Marinade

In the past I really haven't marinated chicken more than just adding a light coating of Adobo and garlic powder, and refrigerating the chicken overnight in a light drizzle of olive oil and red wine vinegar. So I wanted to do something with a lot more intense flavor, and this marinade recipe from Cdkitchen.com hit the spot:

Ingredients:

1 1/2 Cup Dry Red Wine
3/4 Cup Olive Oil
3 Tbsp Soy Sauce
1 Tbsp Worcestershire Sauce
1 Tbsp Dijon Mustard
Pepper To Taste

For the red wine I used a left over Toscana Rosso called Santa Martino. Once upon a time I heard that a wine shouldn't be used for cooking if it isn't a wine you would drink by itself. Don't know where I heard that advice, but there's some truth to it because the boneless, skinless chicken breasts I used for this recipe were delicious! I punctured, submerged, and marinaded three chicken breasts for two days. Then, Adam grilled them over charcoal until they had an internal temperature of about 170° Fahrenheit.

Chicken on the Weber
Adam staged a careful vigil over the grill just to make sure the chicken wouldn't burn, and he added a handful of mushrooms rolled in foil with freshly minced garlic and butter off-center to also prevent burning.

Plating Duty
Adam also volunteered for plating duty. The chicken and sliced mushrooms were flavorful and juicy. Win!

Brown Rice and Parsley
The chicken and mushrooms are accompanied by a brown rice, which was cooked on the stove in about five cups of water with two tablespoons of dissolved chicken boullion. We just happened to have fresh parsley for a little garnish.

The Final Number
Topping the final presentation is another side, very traditional Hispanic red kidney beans. I just kind of threw ingredients together from what I remembered but here's the general recipe:

Ingredients:

1 (8 oz) Can of Red Kidney Beans
1 Small Can of Tomato Sauce
1/4 Sliced Onion
1 Small Packet of Sazón
2 Tbsp Olive Oil

You can also throw in little slices of potatos and add maybe one tablespoon of Sofrito. Do not add salt! The Sazón and Sofrito already have enough seasoning and salt in them. Just keep in mind that these beans in no way resemble American Baked Beans, which are usually too sweet for me to handle.  There are herbs, spices, and salt in these beans they're not afriad to show it!