An old F&W recipe from Tom Douglas inspired this dish. (http://www.foodandwine.com/recipes/chicken-skewers-with-lemon-mint-vinaigrette). Since our grill went kaput I sauteed the chicken breast instead of grilling it, and since we had cilantro on hand I substituted it for the parsley. It actually ended up being delicious, I'll make it again.
First make the vinaigrette, which in this case turns out to be more like a chimichurri (except no parsley). In a handy tiny Cuisinart mince enough fresh mint and fresh cilantro (separately) so you have 5 tablespoons and 4 tablespoons respectively, then mince 4 garlic cloves. Stir all that into 1/2 cup of extra virgin olive oil. Whisk in 4 teaspoons of grated lemon zest and 4 tablespoons of fresh lemon juice and a couple of pinches of salt and let the concoction sit at room temperature while you make the chicken.
Pat dry four large boneless, skinless chicken breasts and cut into medium chunks, about 2". Coat with a mixture of 2 tablespoons smoked paprika, 1 teaspoon dried oregano, 1 teaspoon cumin, and 1/2 teaspoon Kosher salt. In a cast iron skillet, saute a chopped, medium white onion in a combo of extra virgin olive oil and canola oil. Once tender, push the onions to the side, tilt the pan and squeeze out the oil, add more oil if necessary, and saute the chicken. Deglaze the pan with about 1/4 cup white wine, scrape up any bits of chicken fat or spices, stir the chicken and onions together, then cover and cook over low heat for about half an hour. Uncover to reduce the liquid until there is just enough left that nothing sticks to the pan, remove from heat and stir.
Serve with steamed white rice and baby arugula. When you plate this put the chicken on top of the arugula and drizzle some "chimichurri" on the chicken and the rice. This pairs well with a nice, light vinho verde.
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