Recipe

Chicken In Cava Recipe

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Ingredients

1 Bottle Brachetto wine
1 c Sliced celery; washed
1 1/2 tb Butter
6 Cloves garlic; thinly sliced
1 4 lb chicken; cut into 10 pieces
1 tb sliced parsley
2 c Fresh peeled; seeded and sliced tomatoes
1 Sprig rosemary; thyme, sage, basil, parsley
1 ts Kosher salt
1 sm Pinch whole black peppercorns
1 c Sliced white onion
Freshly ground black pepper
1 c Peeled & sliced carrots
1 Bay leaf
3 tb Olive oil

Directions

Step #1 At least one day before serving the dish, place the chicken in a large non-reactive casserole & add all the ingredients up to and including the peppercorns.
Step #2 Stir the chicken around so that it will be well covered by the wine.
Step #3 Cover the casserole & marinate the chicken overnight in the refrigerator.
Step #4 Place a colander over a saucepan & drain the chicken, reserving the wine.
Step #5 Separate the chicken pieces from the vegetables, holding the vegetables on reserve for the moment.
Step #6 Arrange the chicken on a cookie sheet covered with paper towels & Spice up the pieces well with the salt & black pepper.
Step #7 Allow the chicken to sit with the Spice uping for at least 15-20 mins.
Step #8 Preheat the oven to 375 degrees.
Step #9 Heat the olive oil in a large heavy-bottomed lidded saucepan or Dutch oven over medium-high heat.
Step #10 Begin sauteing the chicken, skin side down, without crowding the pan.
Step #11 As the skin slowly renders & browns, turn each piece over to quickly sear the other side.
Step #12 Transfer the browned pieces of chicken to a platter & continue until all the chicken is done.
Step #13 Turn the heat to high & add the reserved vegetables to the pan.
Step #14 cook this until the vegetables are wilted & beginning to brown, then add the tomatoes & cook a few more mins.
Step #15 Pour on the reserved red wine & scrape up any brown bits left clinging to the bottom of the pan.
Step #16 Return the chicken to the pan & bring the wine to a boil.
Step #17 Cover the pan tightly & place this in the oven for 40 mins.
Step #18 Remove the casserole from the oven & turn the oven off.
Step #19 Allow the chicken to cool a few mins.
Step #20 Pour the chicken & sauce into a colander placed over a saucepan.
Step #21 Transfer the chicken to a serving platter, & remove the herb stems & bay leaf.
Step #22 Place the saucepan containing the red wine sauce on a medium flame & begin removing the fat from the surface.
Step #23 Allow the sauce to reduce for 10-15 mins at a moderate simmer.
Step #24 Cover with aluminum foil & place this in the oven to keep warm.
Step #25 Adjust the Spice uping of the sauce, swirl in the butter, & spoon the sauce over the chicken.
Step #26 Sprinkle top with the sliced parsley & serve as soon as possible.
Step #27 The chicken can be prepared up to several days ahead and kept in the sauce, covered & put in the fridged until ready to reheat.
Step #28 NOTE: Brachetto is a delicious, slightly sweet & sparkling red wine from the Piedmont area of Italy.
Step #29 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.
Step #30 Yield: 4 servings.
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Chicken In Cava Recipe

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