Autumn Braised Chicken Dinner

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

rhone varietal, like a Vacqueyras.

Vacqueras is a bit rustic. See if you can taste the herbs and minerals of the terrior of the region.

Don't Heat Up The Kitchen Chicken BBQ Dinner

It's Labor Day Weekend and I don't need to say it, but I will, it's hot hot hot!
Here's a simple meal I put together to avoid heating up the kitchen
in triple digit weather.

Ingredients - no, I don't measure things out. It's a little bit of this and a little bit of that.

• Chicken Breasts, Thighs and Legs
• Your Favorite BBQ Rub
• Finely Chopped Onion or Slivered Scallions
• Shredded Ginger
• Chopped Garlic
• Red Wine - I use some of my leftover garage wine -Little Anthony Syrah
• Aluminum Pan - Make a rectangle pan out of aluminum foil, large enough to hold all the meat, or use a disposable aluminum pan

Cover the chicken with the rub and grill until it's almost done.
Let the coals cool down a bit or turn the grill on low.
Put chicken and ingredients in the pan and back on the grill.
Flip the chicken occasionally, add a little red wine as the sauce cooks down.
Cook until the meat is falling off the bone.

Serve with grilled asparagus or fennel and roasted fingerling potatoes

Wine Pairing - slightly chill some Pinot Noir or Vacqueryras (made from Syrah and some Grenache) http://en.wikipedia.org/wiki/Vacqueyras_AOC