Spice Rubbed Blackened Chicken Skewers with Maison Marcel Rosé
Spring is finally here in NYC and the quintessential pink "summer water" has already begun to takeover my liquor store's wine section. Rosé is a great choice for spring sipping because it is food friendly, refreshing and best enjoyed when chilled. This weekend I paired a new favorite, Maison Marcel with spicy blackened chicken and veggie skewers to celebrate one of the first warm and sunny weekends of the season.
Inspired by a true love story, this spectacular Provençal rosé is a family gem that dates back generations. Now in its first year on the market, Maison Marcel is making a name for itself in the ever crowded and coveted world of French rosé.
Made in Aix-en-Province, a region that is renowned for its refreshing and complex rosé, this blend is fresh, clean and has a pleasant sweetness that lends itself to a hot day spent in the sun. Sip it on the rocks "piscine" style, or mix it with tart berries and a splash of seltzer for a French "Sangria."
With a pronounced and vibrant nose of ripe red berries, Maison Marcel smells as good as it looks and tastes even better. Boasting a unique blend of black muscat, grenache and merlot it is clean, crisp and medium bodied. The grenache adds a bit of spice and red fruit flavors, while the merlot brings a pleasant weighty mouth-feel and complexity. Off dry, the wine has a bit of residual sugar that pairs perfectly with spicy foods that need a bit of sweetness, like these blackened chicken and zucchini skewers. They're fast and versatile, so feel free to switch up the vegetables, spices in the rub and cooking method (perfect for the grill!)
As romantic as the story behind it, Maison Marcel is light pink, sweet and delicate.
1-2 Large chicken breasts, cut into 1 inch cubes
1 Zucchini, cut into 1/2 inch thick rounds
4-8 Sprigs of Rosemary
1/2 Tsp Smoked paprika
1/2 Tsp Black pepper
1/4 Tsp Cumin
1/4 Tsp Cayenne pepper
1/4 Tsp Chili Flakes
1/4 Tsp Garlic Powder
1/4 Tsp Onion Powder
1/4 Tsp Salt
Step 1: Mix all spices together in a small ramekin. In a large bowl, coat the chicken and zucchini rounds with the spice mixture, making sure all sides are covered.
Step 2: Heat a cast iron skillet over medium-high heat and drizzle in about 1/2 tbsp oil. Brown the chicken and zucchini on all sides, making sure to cook the chicken and veggies thoroughly.
Step 4: Slide the chicken and zucchini slices onto the rosemary sprigs, one piece of chicken and one piece of zucchini per sprig.
Serve with a cold glass of Maison Marcel and Serve!