My mom never cooked with wine because it wasn’t acceptable in our circle of life. She used chicken broth instead. Mother only had one alcoholic beverage in her life when she went to visit her sister Sue, who was living in San Francisco. Mom was probably about 50 at the time. Mom was having a nice lunch with Sue’s girls, and they ordered her a wine cooler. Those were new to the market and all the rage. Mom only had that one because she said it made her dizzy. My daddy would tell you that he never had any alcohol either, but that’s not true. I saw one of my buddies shortly after Brian Stewart’s wedding to Kristy who had seen my daddy at the wedding. He was laughing as he told me, “It was so strange seeing your daddy drink alcohol at the wedding.” Later, I asked Daddy about it, and just as I figured, he thought he was having a slushy. In reality, that “slushy” was a strawberry daquiri. That story still makes me laugh.
Let me say, it’s my experience if a recipe calls for wine, you are going to have a very rich and flavorful sauce produced in the cooking. It’s honestly one of my favorite flavors. I hate my mom never got to experience that. I like to serve this dish with mashed potatoes.
Red Wine Chicken
Ingredients:
8-10 boneless chicken thighs (bone-in works well too)
1 bottle red wine
5 slices of bacon, chopped
1 yellow onion, chopped
10 cloves of garlic, thinly sliced
1/4 cup flour
1/2 can of tomato paste (3 ounces)
1 teaspoon dried Thyme
1 bay leaf
8-ounce package whole white mushrooms (smaller ones work best)
1 small package pearl onions, blanched and peeled
Salt and pepper
Directions:
Place the chicken in a zip lock bag with 2 cups of red wine and marinate in the refrigerator for at least 8 hours. Preheat oven to 325 degrees. In a Dutch oven, cook the bacon pieces until crispy. While the bacon is cooking, remove the chicken from the wine reserving the wine and pat chicken dry thoroughly. Season chicken with salt and pepper. Remove the bacon to drain. Add the chicken to the pot browning both sides. Remove the chicken and reserve on a platter. Add the chopped onion and garlic to the bacon grease and cook about 5 minutes. Add in the flour and tomato paste and cook a couple more minutes. Add the reserved wine you used to marinate the chicken and scrape the pot to loosen all the goodness on the bottom. Add In the Thyme, bay leaf, mushrooms, pearl onions, and reserved bacon pieces. Mix well. Add the reserved chicken to the pot. You may need to add a little more wine, up to a cup if the mixture seems too thick. Cover and bake for 1 hour. Remove from oven and serve along side mashed potatoes or rice.
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