A Delightful Cure
Red Wine Braised Chicken
(Yield: 10 portions)
Fall is the season for gathering. Although our get-togethers may look a bit different this year, we can all agree that the food should still be delicious. This recipe features just a few of the fantastic local producers Cowichan has to offer. Bon appetit!
10 Chicken Legs from Island Farmhouse Poultry
15 ml Olive oil
15 g Garlic, minced
250 g Onion, rough chopped
20 ml Tomato paste
250 ml Blue Grouse Pinot Noir or your favourite medium body Cowichan red wine.
8 each Thyme sprigs
3 L Chicken stock
Pinch salt and pepper
1.) In a heavy bottom pot, heat oil over medium heat. Season chicken with salt and pepper. Sear until golden brown on each side. Remove to a plate and set aside.
2.) Add onion and garlic to the pot. Cook, stirring often, for one minute, but do not allow to brown.
3.) Add tomato paste. Cook until slightly brown.
4.) Deglaze with wine and brandy, and reduce by half.
5.) Add chicken back to the pot and sprinkle with fresh thyme.
6.) Add enough stock so the chicken is 3/4 covered.
7.) Bring to a boil, then place in a pre-heated 350º F oven for 1 hr or until tender.
8.) Plate the chicken legs. Thicken the remaining liquid in the pot with a corn starch slurry to make a sauce. Strain before serving with the chicken.
Chef’s Notes: Serve with wild chanterelle mushrooms from the valley forests, plus more of that lovely Cowichan red wine!
Too busy to prepare this dish yourself? Stop by Cure Meat & Cheese Co. to pick up pre-made portions, available throughout the fall.
- Brittany Taylor
Economic Development Analyst