INGREDIENTS

INSTRUCTIONS

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
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9271 - MICHAEL ROMANO
Converted by MM_Buster v2.0l.

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