|
Merlot Braised Chicken
Thighs |
Yield: 6-8 servings
In
the Spring, when I'm not quite ready to give up the heartier
braised dishes that comforted me during the cold months, I
turn to this dish. Full of deep, robust flavors, these
chicken thighs are the perfect foil for rice pilaf and a
light salad. I use the same Merlot in the recipe that
I will be serving with the meal.
|
2
tablespoon |
|
unsalted
butter |
|
3
tablespoon |
|
extra
virgin olive oil |
|
1 cup |
|
chopped
onion |
|
1 cup
|
|
chopped leek |
|
1 cup |
|
finely
chopped carrot |
|
1 cup |
|
finely
chopped celery |
|
to
taste |
|
salt
and pepper |
|
1 cup |
|
freshly
grated Parmigiano Reggiano |
|
4
tablespoons |
|
chopped
fresh
Italian parsley |
|
12
each |
|
boneless, skinless chicken thighs |
|
12
small |
|
rosemary sprigs |
|
12
leaves |
|
fresh
sage leaves |
|
6
cloves |
|
garlic; crushed |
|
1 cup |
|
merlot |
|
1 cup |
|
chicken
stock |
In a
medium skillet, heat the butter and 1/3 of the oil together
over medium heat until the butter is foaming. Add the
onions and leeks and cook until wilted, about 5 minutes.
Add the carrots and celery and season lightly with salt and
pepper. Reduce the heat to low and cook, stirring
occasionally, until the vegetables are tender, about 10
minutes. Transfer to a bowl and cool. Add cheese and
parsley. Reserve.
Cut two
pieces of 4-inch twine per thigh. Place a thigh skin-side
down and spread 1/4 cup of the filling in an even layer.
Roll the thigh around the filling into a tight cylinder.
Place the stuffed thigh, seam side down, and tie it securely
with the two pieces of twine. Tuck one rosemary sprig and
one sage leaf under the twine of each thigh.
In a
large skillet, heat the remaining oil over medium heat then
add the chicken bundles and garlic. Cook, turning thighs to
brown all sides. Spoon off excess fat. Season chicken with
salt and pepper, add the wine and bring it to a boil. Add
the chicken stock and bring it to a boil. Reduce to a
simmer. Cook, uncovered, turning chicken thighs
occasionally until the chicken is cooked, about 20 minutes.
The sauce should be reduced and syrupy.
To
serve: Cut off the twine from each thigh and discard with
the herbs. Place two thighs on a warm serving plate or all
on a warm platter and spoon sauce over thighs. Serve with
rice pilaf and a garden salad.
Wine
Pairing: Courtesy of
The Wine Cellars of Annapolis
Columbia Valley, Washington
Cabernet Sauvignon / Merlot / Syrah / Cabernet Franc
Freshness, toasted oak, vanilla, cloves and a hint of
licorice combine with black raspberry and cassis aromas in
this sophisticated yet easy-drinking wine. The tannins are
firm yet chewy, with medium-plus body, fruit and vanilla
sweetness, lingering acidity and long, balanced finish.
$11.99 per bottle,
$143.88 per case
2001
Larkmead Vineyard Merlot
Napa, California
“The 2001 Merlot (86% Merlot and 14% Cabernet Sauvignon) is
a big, fleshy, dense, deep ruby/purple-colored effort
displaying aromas of cocoa, smoke, dried herbs, and black as
well as red fruits. This lush, rich yet structured 2001 will
benefit from 1-2 years of cellaring, and will keep for
10-12.” 90 points
Robert Parker, Wine
Advocate. Suggested price $35.00
$29.99 per bottle, $359.88 per case |
