Tag Archives: red wine chicken

Weekend cooking

3L year of law school is basically like the last 3 miles of a long run. You’re in a groove and have gotten over the hurdle; the act of it is no longer a big issue, but mentally, you are just ready to be done with it. Originally, I had thought to take it easy this semester, but somehow, I have picked up a bajillion new things to do.

In short, I have work piling up higher than a Pinterest eligible stack of pancakes, which I meant to catch up on this weekend. I began by rewarding myself with a bottle of Pinot Noir on Friday, which turned out to be as disappointing as the hangover the next day. So I hunted around for a red wine chicken recipe today and did a little remix (I always remix recipes, not because I am a culinary master, but because I’m too lazy/cheap/broke to always get the exact ingredients).

Original recipe makes 12 servings
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 3 pounds skinless, boneless chicken breast halves
  • 1 tablespoon paprika
  • 1 cup brown sugar
  • 1 cup red wine
  • salt and pepper to taste

  • Pretty straight forward, easy to tweak. I had three chicken legs deboned – a tip for the unknowing in New York, Chinatown butchers have chicken that are both cheaper, fresher, and they’ll debone it for you in a jiffy. I always cook with the skin on chicken, but skip the oil, because the chicken fat will give you whatever fat you need in cooking and it’s definitely not as horrendous as you would think. So I salt and peppered the chicken, added some dried thyme and oregano (whatever herbs you have and like, you can add); threw it all skin side down. After about 5 minutes, there will be enough oil in the pan to sautee some garlic, so I threw in like a bulb of garlic (roughly minced). I looked around the kitchen for other stuff to add in, and saw the 5 lb bag of onions my mom insisted on buying because it’s such a deal (she’s the kind to buy Costco shit for the savings in theory and then end up eating it all like it’s a competition so it doesn’t go to waste). So I diced one and threw it in there too. You let the garlic and onions make happy for about 3 minutes. In goes enough wine to sort of cover the chicken, I don’t know exact measurements – probably half a bottle (way more than original recipe).I didn’t have paprika or brown sugar, so I added Sriracha, white sugar and honey. After all that, the color was a little pale for my liking, so I added maybe 2 tablespoons of Balsamic Vinegar (to be sure, that did not help; the color was still too ashy). I let it hang on medium for 10-15 minutes or just until the sauce thickens.

    It is ugly and delicious.

    So my recipe ends up being (scientific measurements and all)

    3 chicken legs, half a bottle of red wine, a bulb of garlic, an onion, 3 squeezes of sriracha (probably a tablespoon), 3 tablespoons of white sugar, 2 squeezes of honey (probably 1 tablespoon), and 2 tablespoons of balsamic vinegar, salt and pepper, a teaspoon of oregano, a teaspoon of thyme.

    A note though, this post is more about the process than it is about the “recipe”. Be creative, yo.

    I’d like to note that as I was cooking it, it occurred to me that this is kind of like a modified coq au vin (typical Chinese girl behavior to be bootlegging, right); except it’s so much better! My only issue with coq au vin is that stewing takes all the essence out of meat. There is no joy in stewed chicken meat. This recipe takes all the flavors of the coq au vin but maintains integrity of the meat.

    In retrospect, I would have given it one less squeeze of Sriracha.

    So there you have it; please go on and make your own counterfeit!