Chicken With Mixed Wine - {Pollo Al Vino Cotto}

Recipe Ingredients

		Vin Cotto
4 1/2 cups	1066ml	Red wine
12 oz	340g	Honey - (scant)
2		Cinnamon sticks
3		Cloves
		Chicken
1		Chicken - (abt 3 lbs) - cleaned, giblets
		Removed, and cut into 8 portions
1/2 cup	118ml	Extra-virgin olive oil - plus
		More for garnish
1		Onion - cut large dice (large)
2		Carrots - peeled, diced
1/2 cup	73g / 2.6oz	Green olives (Sicilian variety) - pitted, chopped
3 tablespoons	45ml	Raisins
1 tablespoon	15ml	Capers - rinsed, drained
1 tablespoon	15ml	Pine nuts - toasted
3 tablespoons	45ml	Almonds - skinned, toasted
1 1/2 cups	355ml	Vin Cotto - (listed above)
1 cup	237ml	Red wine vinegar
1/2 cup	99g / 3.5oz	Granulated sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
		Hot red chili flakes - for garnish
		Chopped Italian parsley - for garnish

Recipe Instructions

To make the Vin Cotto: Combine all the ingredients in heavy-bottomed saucepan. Bring to a boil over high heat and then simmer, stirring occasionally to ensure that the honey does not burn, until the wine is reduced to 1/4 of its original amount, about 20 minutes. Remove from the heat and let cool. Remove the cinnamon sticks before using.

To make the Chicken: Remove the giblets, clean and pat dry the chicken. Cut the chicken into 8 pieces, leaving the bones intact.

In a 12- to 14-inch saucepan, heat 2 tablespoons olive oil until hot but not smoking. Add the chicken pieces, skin-side down, and brown on both sides over high heat, about 4 minutes per side, season with salt. When the chicken is brown, add onion and carrot, caramelize and toss. Add the olives, raisins, capers, pine nuts, and almonds, deglaze with 1 cup of the vin cotto, reducing by 1/2.

Add the remaining 1/2 cup vin cotto and turn the heat to high, so that the wine comes to a boil. In a small bowl, combine the vinegar and the sugar. Add to the pan and cook over high heat until all the wine and vinegar has evaporated. Season, to taste, with salt and pepper and serve hot, garnished with chili flakes, parsley, extra-virgin olive oil and cracked black pepper.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F24) - from the TV FOOD NETWORK

Rating

Average rating:

2 (2 votes)

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