-
-
My review
Chicken in Red Wine Reduction
0 made it |
0 reviews
| 0 photos
0
lkidner
"This is great served with a salad prepared with fresh za'atar, balsamic, and oil. Be sure to serve with bread so you can scrape that leftover sauce off your plate!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 342Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Combine shallots and garlic in a large skillet over medium heat; cook and stir until starting to brown, about 5 minutes. Pour in red wine. Add pomegranate syrup, honey, a few pinches of rock salt, soy sauce, sumac, peppercorns, cloves, cornstarch, and Aleppo pepper. Cook and stir until sauce thickens and coats the spoon, 5 to 10 minutes.
- Spread chicken wings in a baking dish; sprinkle some rock salt on top. Pour sauce over chicken; spread evenly with a brush.
- Bake in the preheated oven, basting occasionally with the brush, until chicken is no longer pink in the center, about 45 minutes. Turn on the broiler; broil chicken until dark, about 10 minutes. Sprinkle poppy seeds on top.
Footnotes
- Cook's Notes:
- You can try this with chicken breast, as well, but the wings fall apart so succulently.
- Substitute sour cherry juice for the red wine if desired.