The weather finally turned true to the season with cooler days and nights.
Keep on grilln', but it's time to get the stew pot out!
Equipment:
You'll need an aluminum rectangle tin foil pan or a Le Cruset (Sur la table is even having a sale right now!) or other French stew pot. Let me know how it turns out.
Chicken: Choose thighs, breasts and legs and season with your favorite poultry or bbq rub.
Mix the following ingredients for the sauce:
garlic - minced or chopped to taste
ginger - chop up a small chunk and then as the sauce cooks down, you can add more to balance out the flavor.
red wine - I use my leftover syrah ha ha!
orange juice - 2 to 1 to the red wine
sliced shallots or finely chopped onion
Grill the chicken until it is almost done - to get some color on it and to seal it.
Move chicken to the tin foil rectangle roasting pan and add the sauce.
Place the foil pan on the grill, and braise chicken on low heat, flipping occasionally, until the meat is falling off the bone.
To finish cooking in your stew pot instead of a tin foil pan, transfer the chicken to a Le Cruset or other stovetop cooking stew pot, add the sauce and finish braising over low heat on the stove.
Season with salt & pepper if desired.
Serve with roast fingerling potatoes, grilled fennel and grilled asparagus
Pair with a red wine, chilled slightly. Something from the south of France, a
Vacqueras is a bit rustic. See if you can taste the herbs and minerals of the terrior of the region.
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