Coat chicken in flour and toss in slow cooker

Ingredients & Directions:

Vin Cotto is a thick, black, delicious paste made in the countryside of Italy. It is prepared by reducing non-fermented grape must to around 20% of its initial volume and caramelizing the sugars in it by slow heating and reduction over several hours.

Chicken in red wine reduction, or Pollo al Vin Cotto, is the main dish here. This dish initially appeared on a morning TV program. I was captivated by the dish as I watched a renowned Italian-American chef prepare it on GMA with Diane Sawyer. I went ahead and prepared it for supper as soon as I had the ingredients. The chicken in the rich, sweet Vin Cotto sauce was a hit with my husband, Daryl, and myself.

The Merits of Preparing Chicken with a Red Wine Reduction

Simple to Prepare: The red wine reduction is not difficult to make. Cooking this chicken meal is easier than it seems. Put forth the time and effort required to follow the instructions precisely, and the result will be delicious! Impress your guests with this mouth-watering chicken – Pollo a la Vin Cotto made with a red wine reduction.

Budget-Friendly: Indulging in a homemade dish like chicken with a red wine reduction is an experience you won’t soon forget. A whole chicken, some affordable but good red wine, and a few common cupboard items are all you need to make a dinner that would be suitable for a restaurant.

A Skillet Sauce of Chicken Cooked in Red Wine

Regarding the Vin Cotto:

  • Dry red wine
  • Honey
  • Cinnamon sticks
  • Cloves

In Regards to the Fowl:

  • Extra virgin olive oil
  • Eight pieces of chicken (drumsticks and thighs)
  • Onions
  • Green olives
  • Raisins
  • Capers
  • Pine nuts
  • Added sugar
  • Chili flakes
  • Parsley
  • Salt and pepper

Making Vin Cotto

In a heavy-bottomed pot, bring the wine, honey, cinnamon sticks, and cloves to a boil over high heat. Boil until reduced to one cup, then decrease heat and simmer, stirring periodically, for approximately 20 minutes. Remove the Vin Cotto from the stove and let it aside to cool.

Cooking the Chicken

Toss two tablespoons of extra virgin olive oil into a large pan and heat it over high heat. Season the chicken with sea salt and freshly ground pepper, then brown it in the skillet with the skin side down for approximately 4 minutes on each side.

Lower the heat to medium and add chopped carrots and onions to the pan. Continue cooking, stirring occasionally, until the chicken begins to brown and the carrots and onions begin to caramelize.

Add the almonds, raisins, capers, pine nuts, and olives to the pan. After a quick stir, pour in half a cup of Vin Cotto. Deglaze the pan by scraping and stirring the fond, or browned pieces on the bottom, and reduce the liquids by half. Add the remaining Vin Cotto and heat until boiling.

In a small basin, mix the sugar and vinegar, then add it to the pan while stirring. Continue heating until a coating forms as the sauce reduces. Season with sea salt and freshly ground pepper according to taste.


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