Wine Braised Chicken





Styled on the iconic Julia Child’s Coq au Vin and using a bottle of Pinot Noir, this recipe is from the blog glamorousbite, whose mouth wateringly good photos and recipes are enough to persuade you to pop out and buy all the necessary ingredients in a flash. A mother-daughter duo from California, these two are passionate about both food and wine, no doubt helped by their close proximity to Californian wine country.
 
 
 
 This recipe makes excellent use of chicken thighs, which may be less popular than chicken breast, but in terms of flavour the thigh comes out top every time. Plus they are pretty difficult to overcook, which is always a bonus, and means there will be no need to ring for a takeaway after the chicken was left in the oven for an extra hour (although this is not recommended!). Marinating the meat overnight gives a beautifully tender result, and gives you an excuse to open a bottle to drink with your meal the night before.
 
 
 
Wine Braised Chicken Pinot Noir
Serves: 4

Ingredients
8 Chicken Thighs
3 Shallots - peeled and finely chopped
3 Garlic Cloves - peeled and minced
2 Tsp Sea Salt
Pepper
4 - 5 Thyme Sprig
2 Bay Leaves
2 cups Pinot Noir
2 tbsp Olive Oil
2 slice of Smoked Bacon – thinly diced
1 cup Vegetable Broth - room temperature
4 Carrots – peeled and sliced diagonally

Method
1. In a large shallow glass bowl place chicken with chopped shallots, minced garlic, salt and pepper. Place bay leaves and thyme over the top and gently pour the red wine over. Cover with a cling film. Marinate in the refrigerator at least for 8 hours or overnight.
 
2. Remove chicken from the marinade and place it on a platter and let it come to room temperature.
 
3. Heat olive oil in a large Dutch oven or heavy sauté pan over medium-high heat. Add the diced bacon and fry until golden brown and crisp. With a slotted spoon transfer to a plate.
 
4. To the same pot add the chicken thighs (do not crowd the meat in the pan, rather do it in 2 batches) and brown the meat on all sides about 7-10 minutes. Turn the heat to medium-low. Remove the chicken pieces with tongs from the pot and transfer to a large plate. Cover with foil.
 
5. Turn the heat back to medium-high and gently add marinade to the pot. With a wooden spoon scrape the bottom of the pot to remove all the good bits.
 
6. Pour in the vegetable broth, stir well and bring to a boil. Turn the heat lower and let it simmer until the liquid reduced by half, for approximate 15 to 20 minutes.
 
7. Add to the marinade the browned chicken pieces and sliced carrots, cover the pot and braise for another 25 - 30 minutes.
 
8. Season more with sea salt and crushed pepper if needed.
 
9. You can serve with butter roasted potatoes or just with a slice of baguette.
 
Wine Pairings
 
Rare Vineyards Pinot Noir 2013 £7.99
France | Languedoc-Roussillon
 
The Pinot Noir grapes come from vineyards located in the south-west of Languedoc Roussillon, close to the Pyrénées Mountains, which are aged carefully in French oak.
A smooth, velvety glass, full of cherry and blueberry flavours with some sweet spices to give it a touch of complexity.
 
 
 
Veramonte Pinot Noir Reserva 2010£10.99 now £9.90
Chile | Aconcagua
 
Chile is gaining a reputation for making some great Pinot Noir and Veramonte are at the forefront of this. Packed with juicy cherry and strawberry fruit, it has a velveteen texture on the palate which just keeps you coming back for more.
 
 
 
 Ropiteau Pinot Noir 2011£13.99 now £11.40
France | Burgundy
 
 Cherry-red with predominantly fruity aromas reminiscent of cherries with a hint of mint, shows delicate fruit on a well balanced palate with a touch of spice on the finish.
 
 
All food photos from glamourousbite
 
 
 

Written by: Lucy Prosser

Lucy Prosser 

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