Lambrusco & Smoked Hickory Chicken
Ingredients
Put chicken pieces in a large resealable plastic bag.
In a large measuring cup or small bowl, combine Lambrusco, mustard and Smoked Hickory olive oil and whisk together. Pour mixture into bag with chicken, then add thyme, rosemary, bay leaves and garlic. Seal bag, turn to coat chicken, set it on a large plate, and refrigerate at least 4 hours or, preferably, overnight.
Line a plate with paper towels. Remove chicken from marinade, discard bay leaves and herbs, reserving marinade, and put chicken on the lined plate; blot dry with additional paper towels. Season chicken pieces liberally all over with salt and pepper.
Put flour on a wide plate and lightly coat chicken pieces in flour, turning them, then gently shaking off any excess, and transfer to another plate.
Set a Dutch oven or other large, heavy pot over medium-high heat and add canola oil. Make sure to coat the entire pan and heat until almost smoking. Add chicken and cook, using tongs or a kitchen spoon to turn pieces as they brown, until browned on all sides, about 10 minutes. Remove chicken when browned to a plate.
Carefully spoon out and discard any excess oil from the pot. Add reserved marinade and bring to a boil, then lower heat so liquid is simmering and simmer until nicely thickened, about 5 minutes. Add chicken back to liquid, pour in 1/2 cup of the stock and bring to a simmer, then cover pot, lower heat and cook until chicken is cooked through, 10 to 15 minutes, basting occasionally with a pastry brush, tablespoon or baster; if sauce thickens too much, stir in a few tablespoons more stock.
Transfer chicken pieces to a serving platter or individual plates. Spoon sauce over chicken and serve.
Ingredients
Directions
Put chicken pieces in a large resealable plastic bag.
In a large measuring cup or small bowl, combine Lambrusco, mustard and Smoked Hickory olive oil and whisk together. Pour mixture into bag with chicken, then add thyme, rosemary, bay leaves and garlic. Seal bag, turn to coat chicken, set it on a large plate, and refrigerate at least 4 hours or, preferably, overnight.
Line a plate with paper towels. Remove chicken from marinade, discard bay leaves and herbs, reserving marinade, and put chicken on the lined plate; blot dry with additional paper towels. Season chicken pieces liberally all over with salt and pepper.
Put flour on a wide plate and lightly coat chicken pieces in flour, turning them, then gently shaking off any excess, and transfer to another plate.
Set a Dutch oven or other large, heavy pot over medium-high heat and add canola oil. Make sure to coat the entire pan and heat until almost smoking. Add chicken and cook, using tongs or a kitchen spoon to turn pieces as they brown, until browned on all sides, about 10 minutes. Remove chicken when browned to a plate.
Carefully spoon out and discard any excess oil from the pot. Add reserved marinade and bring to a boil, then lower heat so liquid is simmering and simmer until nicely thickened, about 5 minutes. Add chicken back to liquid, pour in 1/2 cup of the stock and bring to a simmer, then cover pot, lower heat and cook until chicken is cooked through, 10 to 15 minutes, basting occasionally with a pastry brush, tablespoon or baster; if sauce thickens too much, stir in a few tablespoons more stock.
Transfer chicken pieces to a serving platter or individual plates. Spoon sauce over chicken and serve.