Since I had about a cup and a half left of my bottle of Yellow Tail Shiraz Cabernet, I decided to use it in cooking again. It’s almost like habit now that whatever I don’t drink from a Friday night ends up in food 2 or 3 days later. I think it’s a really delicious habit. Just like the chicken with red potatoes and onions cooked in red wine recipe, this chicken cooked in shiraz cabernet is very easy to make as well.
INGREDIENTS:
5-6 chicken thighs
1 cup of flour
drizzles of olive oil for browning(vegetable oil is fine)
salt & pepper
1 1/2 cup of Yellow Tail Shiraz Cabernet
1 cup of water
cooked mashed potatoes (optional)
Heat up oil in a nonstick skillet or a large pot.
Season the flour with salt and pepper. Drench both sides of the chicken thighs with seasoned flour.
Brown the chicken thighs, skin side down first. Roughly 6-8 minutes on each side. Do this in batches if needed, just place the browned chicken on a plate.
Once all the chicken pieces are browned, using the same pan, pour the wine then water into the pan. Stir everything together, then return the chicken into the pan. Season with salt and pepper.
Cover the pan/pot. Simmer in medium heat for 30 to 40 minutes. Stir occasionally.
Drenching the chicken in flour before browning helps a lot in making that delicious slightly thick sauce or gravy. I paired this chicken dish with cooked mashed potatoes and corn in the cob. I didn’t mean to make the mashed potatoes a little runny but it actually worked perfectly with the chicken. Ahhh, it was such a good combination. I was also thinking that creamy polenta would be great with this chicken too. I’ll try that combination next time I have leftover wine 
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