Balsamic Braised Chicken

At the first NE14ZIN.com tasting, this dish disappeared instantly! The Balsamic vinegar gives it a sweetness with bite that accentuated the spicy notes of the Zinfandels. This recipe will serve 4.

8 Bone-in, Skin-on Chicken Thighs

Salt and Pepper

2 Tbs Olive Oil

2 - 3 slices Bacon, cut into 1/2" pieces

1 Onion, cut into large chunks

1 Leek, cut into 1" pieces (White and Light Green parts only)

4 Carrots, cut into 1" pieces

4 Shallots, split into halves

2 cloves Garlic, minced

1 Tbs Flour

1/2 cup Chicken Stock

1/2 cup Balsamic Vinegar

1 cup Zinfandel

1 Bay Leaf

Chopped Parsley, for garnish

Preheat the oven to 325°. Season the chicken with salt and pepper. Heat the olive oil in a large Dutch oven or oven-proof skillet and brown the chicken. Remove the chicken to a dish and drain all but 2 tablespoons of the drippings.

Add the bacon, onion, shallots, leek, carrots and garlic. Cook for 3 - 5 minutes or until the onion begins to become tender, stirring occasionally. Add the flour and mix well. Stir in the chicken stock, vinegar, wine and bay leaf. Add the chicken.

Braise, covered, in the oven for 1 hour. Season to taste with salt and pepper. Serve over mashed potatoes or egg noodles, garnished with the parsley.

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