I apologize for the delayed posts, I’m working/traveling and don’t
have as much time in the kitchen to post a recipe each week – but as things start to slow down, I’m making sure to keep up.
John calls this “Autumn Chicken” because it’s his favorite dish to eat on a crisp day. We prepared this for our Sunday supper with rice, instead of our usual roast chicken – it was awesome. By the time we were done cooking everything, we realized this is a super easy recipe that would definitely impress party guests. We also used a whole chicken for this recipe, but you could easily purchase legs, thighs and breasts.
Also, I know Thanksgiving is a little ways away, but I always like to bring a host/hostess gift with me, and I typically try to bring something a little different to my culinary enthused friends – you can make the vin cotto, bottle it, and create an adorable label with instructions on ways to use it.
Chicken with “Vin Cotto” – 4 servings
4 1/2 cups red wine
1/2 cup honey
2 cinnamon sticks
1/4 cup olive oil
3 pound chicken, cut into 8 serving pieces
Large onion, diced
2 carrots, diced
1/2 cup Sicilian green olives, pitted, chopped
3 tablespoons golden raisins
1 tablespoon capers, rinsed and drained
4 tablespoons blanched almonds, toasted
1 cup red wine vinegar
1/2 cup sugar
Freshly ground black pepper
Hot red pepper flakes, to taste
1/4 cup Italian parsley, finely chopped
Combine red wine, honey, cinnamon sticks and cloves in a heavy bottomed saucepan, and bring to a boil over high heat. Reduce heat and simmer, until reduced to 1 cup, about 30 minutes. Remove from heat, cool, and remove the cinnamon sticks and cloves.
In a large saute pan, heat the olive oil over high heat. Season the chicken with salt and brown on both sides. Reduce the heat to medium, add onions, carrots and cook until golden brown. Add the olives, raisins, capers, and almonds. Add 1/2 cup of the vin cotto to deglaze the pan, scrapping the browned bits and boil until reduced by half. Add the remaining 1/2 cup of vin cotto, and bring to a boil.
In a small bowl, combine vinegar and sugar, add to the pan and cook. Stirring until the liquid is reduced to a glaze. Season with salt and pepper.
Transfer the chicken to a warm platter, drizzle with olive oil. Sprinkle with cracked pepper, red pepper flakes, and parsley.
Serve with rice – or some roasted vegetables and crusty bread.