“Do you want to know why I don’t cook home more often?” my friend told me. “Because it’s just boring! I end up doing same thing over and over again because I don’t have time to look for new recipes. It’s easier to go out..”
I can assure you this recipe is not boring at all. The flavor is different than you are used to, and the color of chicken thanks to the red wine we cooked it in gives it almost game look. I loved it, I hope you will too! ”
1 whole chicken cut into portions (you can also buy ready to use portions, as many as you need – I love to use whole organic chicken and use all the rest for a great homemade chicken soup)
½ of small onion olive oil (or peanut oil)
2 cans of sliced peaches (I used Del Monte lite and sliced peaches into smaller chunks)
1 750 ml bottle of red wine (you will use almost half of the bottle for this recipe, you can drink the other half while cooking)
1 tablespoon of butter
3 tablespoons of ketchup
2 tablespoons of Garam masala (Indian mix of curry spices)
1 tablespoon of chilli powder (or 1 fresh chilli pepper)
Wash chicken under running water and pat dry with paper towel. Separate it into small portions and season with salt. Heat oil in a wide heavy duty frying pan over medium heat. Add chicken and cook, turning, until browned on all sides. Remove chicken and set aside. Add more oil and add finely chopped onion. Cook over medium heat and stir until onion is soft.
Return chicken to the pan and add 2 cups of red wine. Cover and let simmer for almost an hour or until the meat is soft. Occasionally turn chicken in the pan during cooking, adding more wine, if necessary. Take out the cooked chicken, and let the sauce reduce a little – keep cooking uncovered. Add butter, 2 cans of sliced peaches with the liquid, ketchup, Garam masala and chili powder.
Stir and let cook for few more minutes. Don’t worry that the meal is going to be too hot – the sweetness of peaches will cut right through it. I was adding more chili just because I wanted some heat… Return chicken to the sauce, warm it up and serve over jasmine rice. Bon apetite!
Wine pairing suggestion:
My first choice of wine was German Riesling. The sweetness of peaches and a very light spice pairs well with balanced sugar and acidity in a good quality Riesling. I picked brand new wine called Sofia’s Riesling 2008 made by Sofia Thanisch, charming owner of historic Mosel wine estate, Wwe.Dr.H.Thanisch-Erben Thanisch.
My second choice was red. Chicken dishes typically call for whites – but the spices used and red wine, why not? I looked for light fruity red that wouldn’t turn into vinegar with sweet peaches, and wouldn’t overpower the dish. Fruit forward (and therefore very approachable) red is Hob Nob Pinot Noir. The name sounds funny, but the wine is surprisingly good for $9.99 price tag.
Don’t take my word for it, try it for yourself!