Category: Poultry - Fresh

Red Wine Glazed Chicken     

Ingredients:
Lambrusco Onions with Red Grapes
3 tablespoons extra-virgin olive oil
1 medium-size white onion, thinly sliced (about 2 cups)
2 cups large seedless red grapes, divided
2 small leeks (white and light green parts only), thinly sliced (about 1 cup)
6 medium garlic cloves, sliced (about 2 1/2 tablespoons)
1 teaspoon kosher salt, plus more to taste
1 to 2 tablespoons water, as needed
2 tablespoons balsamic vinegar, plus more to taste
1 (750-milliliter) bottle Lambrusco
1 3/4 cups chicken broth

Lambrusco Glaze
1 (750-milliliter) bottle dry red wine
1 1/4 cups packed light brown sugar
3/4 cup (6 ounces) Lambrusco
3/4 cup red wine vinegar
1 medium-size sweet onion, thinly sliced
1 1/2 teaspoons fresh lemon juice, plus more to taste
1 teaspoon toasted black peppercorns
1/2 teaspoon kosher salt, plus more to taste
4 garlic cloves
1 thyme sprig
1 rosemary sprig
1 bay leaf

Chicken
1 (3 1/2-lb.) whole chicken
4 teaspoons kosher salt
1/2 teaspoon black pepper
1 medium-size sweet onion, cut into 3/4-inch-thick slices
5 medium garlic cloves, crushed
2 thyme sprigs
2 rosemary sprigs

Preparation:
Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high until shimmering. Add onion, 1 cup grapes, leeks, garlic, and salt. Cook, stirring often, until mixture is lightly golden, 12 to 15 minutes. (If bottom or sides of Dutch oven start to overbrown, deglaze with 1 to 2 tablespoons water, stirring as needed.) Add vinegar; cook, stirring constantly to remove any browned bits from bottom of pot, until syrupy, about 30 seconds. Add Lambrusco and broth. Bring to a boil over medium-high, stirring occasionally. Reduce heat to medium-low; simmer, stirring occasionally, 45 minutes. Add remaining 1 cup grapes; cook, stirring often, until liquid is thick enough to coat a spoon, 15 to 20 minutes. Remove from heat; season with salt and balsamic vinegar to taste. Transfer to a medium-size heatproof bowl; set aside, and keep warm until ready to use.

Combine all glaze ingredients in a heavy-bottomed 4-quart saucepan; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until mixture reduces to 1 1/4 cups (about one-fourth of the original volume), about 50 minutes. Pour mixture through a fine wire-mesh strainer into a large heatproof bowl; season with additional lemon juice and salt to taste. Loosely cover bowl, and refrigerate until ready to use.

Place chicken, breast side down, on a large rimmed baking sheet. Cut along either side of backbone using kitchen shears; remove backbone. Flip chicken breast side up; press on breastbone to flatten. Halve chicken, cutting lengthwise through breastbone to split.

Pat chicken dry using paper towels; season with kosher salt and pepper. Place chicken, skin side up, on a wire rack set on a baking sheet. Refrigerate, uncovered, 12 hours or up to 24 hours.

Preheat oven to 500°F. Let chicken, Lambrusco glaze, and Lambrusco onions stand, uncovered, at room temperature 30 minutes. Spread sliced onion evenly on an aluminum foil–lined rimmed baking sheet. Pat chicken dry using paper towels; place chicken halves, skin side up and at least 2 inches apart, on onions. Divide garlic cloves, thyme sprigs, and rosemary sprigs evenly between chicken halves, tucking underneath chicken.

Roast chicken in preheated oven for 8 minutes, then baste skin with Lambrusco glaze. Continue roasting, basting every 5 minutes, until chicken skin is deeply caramelized and an instant-read thermometer inserted in thickest portions of breast and thigh registers 160°F, 20 to 25 minutes. (Loosely cover wing tips with aluminum foil to prevent overbrowning, if needed.) Let chicken rest 10 minutes before serving. (Temperature will continue to rise to 165°F.) Serve with Lambrusco onions with red grapes; garnish with sliced grapes, chives, rosemary, black pepper, and sea salt.

Date added: 2024-09-19
Number of visits: 389