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Foodie Post: Red Wine Chicken & Potatoes


As most of you know, we've been on a mission to visit every winery in NJ as part of their Wine Passport Program. As a result, I've acquired a lot of wine. I mean a LOT. And since I love cooking with wine almost as much as I love drinking it, I decided to make something new this week: Red Wine Chicken.

To make this, I used an inexpensive bottle of Merlot-but feel free to use your favorite. This would be equally delish with a bottle of white wine as well.

I HIGHLY recommend marinating this overnight for the most flavor, but a few hours will do as well. Mine marinated for a full 24 hours, and it was amazing. So, without further adieu, I present to you:

RED WINE CHICKEN

Ingredients
Four chicken thighs, with skin
Four potatoes, white or red
Four carrots, peeled
Six cloves of garlic, peeled and chopped
Two springs fresh Rosemary, or two TBSP dried Rosemary
Two TBSP dried Thyme
Salt & Pepper to taste
One (1) bottle of your favorite wine. We chose a Merlot-but feel free to use your favorite!

Instructions
Cube the potatoes, and add them to a zip lock bag. 
Rinse the chicken and pat it dry.
 Rub the chicken with the garlic, and then add the chicken and garlic to the same zip lock bag. 
Dump the entire bottle of wine into the bag, along with your Rosemary and Thyme, reserving a tiny bit on the side.
Seal your bag, and let it marinate for at least 4 hours. The longer that you let it sit, the better!

When you're ready to cook
Preheat your oven to 400 degrees.
Add the contents of your zip lock bag into an oven safe dish. 
Arrange the potatoes and carrots onto the bottom of the dish, and set your chicken pieces on top. 
Sprinkle the chicken with salt and pepper, along with the reserved Rosemary and Thyme.
Bake uncovered for one hour and twenty minutes, or until the chicken is cooked and the juices run clear. Feel free to baste the chicken as it's cooking.

Optional Step
When chicken is finished cooking, feel free to remove wine and juices into a sauce pan. 
Cook over medium heat until the liquid is reduced, and use it to top the chicken and vegetables.


I hope you enjoyed it as much as we did! Let me know how yours turned out below!




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