Red Wine Barbeque Chicken
Ingredients:
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 shallots, minced
- 2 garlic cloves, minced
- 1 cup Tomato Puree like Italian Mutti
- 1 cup Noble or Reserve Cabernet Franc
- 2 tablespoons packed light brown sugar
- 1 chipotle chile in Calibrian chili sauce, seeded and minced
- 1 tablespoon Dijon mustard
- Kosher salt
- Pepper
- 12 mixed chicken drumsticks and thighs
Instructions:
1. In a medium saucepan, heat the 2 tablespoons of olive oil. Add the shallots and garlic and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Whisk in the tomato puree, wine, sugar, chipotle and mustard. Bring to a boil over moderately high heat, then simmer over moderately low heat, stirring frequently, until thickened, about 15 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt and pepper.
2. If roasting, preheat the oven to 425°F. Line a large rimmed baking sheet with foil and put a baking rack on it. Season the chicken with salt and pepper and put on the rack. Roast for 15 minutes, until the skin is lightly browned. Brush the chicken with some of the sauce and roast for 40 minutes longer, turning and basting every 10 minutes, until nicely glazed. If grilling, season the chicken and then remember low and slow is better. Cook them mostly covered over indirect head for the first 30 minutes, then over direct head, uncovered for the last 10-15 minutes. turning and basting every 10 minutes. With either method an instant-read thermometer inserted in the thickest piece should register 165°F/74°C. Transfer to a platter and serve.