Author Topic: Chicken a la (pinotage/cabernet/shirz/red plonk (doesn't matter match)  (Read 817 times)

Offline LouisF

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Marinate six chicken "guns" (thigh+drumstick) in a covered dish of some sort  in 750 ml red wine - that you feel you could sacrifice for a nice dish - on the previous night. Keep in fridge and turn the pieces four times or so during the ensuing 24 hours. Pour some oil (I prefer olive) in a sufficiently sized saucepan/pot on the stove or fire - I used a cast iron flat bottom potjie - slice some onion (as many as you would like) add some sliced bacon - this will add all the salt you want - into the pot and fry until light brown. You could add some crushed garlic if you prefer. Add the chicken and the red wine, cover and cook for about 30 mins on medium to low heat. Add as many button (or whatever you fancy) mushrooms 10 - 15 minutes before you plan to take the pot off the stove - or fire - and enjoy. One could have some potatoes and/or cooked rice and or your choice of veggies with the chicken.
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Offline Larry

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Re: Chicken a la (pinotage/cabernet/shirz/red plonk (doesn't matter match)
« Reply #1 on: December 07, 2017, 07:33:11 PM »
Coq au vin, a la light speed.. :D

Offline JonnyP

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Re: Chicken a la (pinotage/cabernet/shirz/red plonk (doesn't matter match)
« Reply #2 on: December 07, 2017, 08:53:44 PM »
Add in some roasted garlic and pearl onions and thatís cow au vin.  Needs some herbs though and Black pepper
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Offline Jazzy

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Re: Chicken a la (pinotage/cabernet/shirz/red plonk (doesn't matter match)
« Reply #3 on: December 07, 2017, 09:46:58 PM »
Nice 'n yummy! I dont care much for Chocolate Block but boy it works wonders on this type of recipe!
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Offline Larry

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Re: Chicken a la (pinotage/cabernet/shirz/red plonk (doesn't matter match)
« Reply #4 on: December 07, 2017, 09:52:50 PM »
Nice 'n yummy! I dont care much for Chocolate Block but boy it works wonders on this type of recipe!

Just not the 2015 for heavens sake!   :sd:

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Edit: Porcupine Ridge doesnít count  :RTFM: