Chicken in brachetto

4 servings

Ingredients

Quantity Ingredient
1 4-pound chicken, cut into 10
Pieces
1 Bottle Brachetto wine
1 cup Sliced white onion
1 cup Sliced celery, washed
1 cup Peeled and sliced carrots
6 Cloves garlic, thinly
Sliced
1 Sprig each rosemary, thyme,
Sage, basil, parsley
1 Bay leaf
small Pinch whole black
Peppercorns
1 teaspoon Kosher salt
Freshly ground black pepper
3 tablespoons Olive oil
2 cups Fresh peeled, seeded and
Chopped tomatoes
1½ tablespoon Butter
1 tablespoon Chopped parsley

Directions

At least one day before serving the dish, place the chicken in a large non-reactive casserole and add all the ingredients up to and including the peppercorns. Stir the chicken around so that it will be well covered by the wine. Cover the casserole and marinate the chicken overnight in the refrigerator. Place a colander over a saucepan and drain the chicken, reserving the wine. Separate the chicken pieces from the vegetables, holding the vegetables on reserve for the moment. Arrange the chicken on a cookie sheet covered with paper towels and season the pieces well with the salt and black pepper. Allow the chicken to sit with the seasoning for at least 15-20 minutes. Preheat the oven to 375 degrees. Heat the olive oil in a large heavy-bottomed lidded saucepan or Dutch oven over medium-high heat. Begin sauteing the chicken, skin side down, without crowding the pan. As the skin slowly renders and browns, turn each piece over to quickly sear the other side. Transfer the browned pieces of chicken to a platter and continue until all the chicken is done.

Turn the heat to high and add the reserved vegetables to the pan.

Cook until the vegetables are wilted and beginning to brown, then add the tomatoes and cook a few more minutes. Pour on the reserved red wine and scrape up any brown bits left clinging to the bottom of the pan. Return the chicken to the pan and bring the wine to a boil.

Cover the pan tightly and place in the oven for 40 minutes. Remove the casserole from the oven and turn the oven off. Allow the chicken to cool a few minutes. Pour the chicken and sauce into a colander placed over a saucepan. Transfer the chicken to a serving platter, and remove the herb stems and bay leaf. Place the saucepan containing the red wine sauce on a medium flame and begin removing the fat from the surface. Allow the sauce to reduce for 10-15 minutes at a moderate simmer. Cover with aluminum foil and place in the oven to keep warm. Adjust the seasoning of the sauce, swirl in the butter, and spoon the sauce over the chicken. Sprinkle with the chopped parsley and serve immediately. The chicken can be prepared up to several days ahead and kept in the sauce, covered and refrigerated until ready to reheat.

NOTE: Brachetto is a delicious, slightly sweet and sparkling red wine from the Piedmont area of Italy. If unavailable, try using a good quality Lambrusco, a similar wine from the Emilia-Romagna area, or another light red Italian wine like Valpolicella or Bardolino.

Yield: 4 servings

CHEF DU JOUR SHOW #DJ9268 MICHAEL ROMANO

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