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*Suggestion: Zinfandel (of course) such as Windwalker |
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| Ingredients: | 1 large chicken (pieces)
1 bottle inexpensive Zin 2 Tablespoons olive oil 1/2 Cup flour 5 cloves of garlic, minced 1 medium onion Celery Carrot 1/2 Cup Cognac, brandy, or sherry 2 Cups chicken stock Salt & Pepper
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| Instructions: |
Salt & pepper chicken and place in a zip lock freezer bag or other container with 3/4 bottle of zin, 3 garlic cloves, and 1/4 sliced medium onion. Let marinate over night. Salt & pepper the chicken and dust with flour. Using a large pot which can be covered later, add olive oil and brown chicken pieces on all sides and remove from pot. Sauté celery, carrot, remaining onion and garlic until slightly browned and fragrant. Deglaze pan with cognac and ignite with lighter. Let it blaze for a few seconds, add chicken stock, remaining wine, and chicken pieces. Cover pot, turn heat to low and cook until chicken is done about 60 minutes. Remove chicken pieces and turn heat to high; reduce liquid to sauce consistency, salt & pepper to taste; serve over chicken pieces with crusty french bread.
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