Cooking
A Reduced Wine Glaze Turns Roast Chicken Into Something Much, Much More
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Juicy roast chicken is glazed with a savory Lambrusco reduction infused with herbs and aromatics and then served over a bed of jammy stewed onions and grapes that soak up some of the flavor from the balsamic-laden braising liquid in this dinner party–worthy dish from chef Nick Dugan of Sorelle in Charleston.
The chicken is seasoned well and chilled overnight before being basted with the Lambrusco glaze while it roasts under high heat, yielding perfectly seasoned, moist, tender meat and sweet, tangy burnished skin. Spatchcocking and halving the chicken allows it to cook faster. Cooking grapes slowly at a low temperature gently intensifies their flavor and allows the fruit to remain largely intact. Use mild-flavored, medium-size grapes, like red seedless.
Notes from the Food & Wine Test Kitchen
The glaze will look slightly syrupy when hot but will thicken to its full potential once it’s completely cooled.
Suggested pairing
Try an easygoing Lambrusco with notes of black cherry, such as NV Lini 910 Labrusca Rosso.
Make ahead
The Lambrusco glaze can be stored in an airtight container in the refrigerator for up to one week. Bring it to room temperature before using. The Lambrusco onions with red grapes can be made up to two days in advance and stored in an airtight container in the refrigerator.
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