I was flipping through David Sterling’s Yucatan (gorgeous book) and I came across a recipe for chicken stewed in spiced wine. It sounded a lot like a weird mashup of coq au vin mashed up with Moroccan tagine (though more likely the influence is by way of Asia) and then a Latin touch with the pickled things. I wanted to make it more of a one pot meal so I added some typical stew vegetables, dropped the green olives (we are not big olive eaters) and drastically amended the preparation. Sterling has great ideas for recipes, but I find the cooking techniques overly complicated and not optimal at the same time. However, I am sure they are authentic.
4 oz bacon or salt pork in lardons
3 lbs of chicken thighs, drumstick or leg quarters
1 onion, diced
6 cloves of garlic, thinly sliced
1 oz of fresh ginger, thinly sliced
1-2 tbsp of tomato paste
2 tbsp of flour
1.5 tsp of ground cinnamon
1 tsp of ground ginger
6 allspice berries, ground
4 cloves, ground
1/2 tsp black pepper, ground
1/4 tsp dried thyme
2 bay leaves
1 lb of button/cremini mushrooms, quartered
1 lb of carrots, large dice
8 oz of peeled pearl onions
4 c of red wine
1/4 to 1/2 c slivered almonds
2 tbsp capers
5 pickled jalapenos
2 Tbsp of red wine vinegar, more to taste
sugar, salt, pepper to taste
Preheat oven to 325 F.
Brown bacon in Dutch Oven over medium high heat for about 10 minutes. Remove bacon with a slotted spoon to a paper towel.
Brown chicken skin side of all chicken in rendered bacon fat, adding oil as needed and in as many batches as needed. About 6-7 minutes. Remove to a plate.
Brown mushrooms for about 10-12 minutes. Then add onion, garlic, ginger
Add onion, garlic, ginger, pearl onions and carrots and saute until lightly browned. Add tomato paste and cook until lightly browned. Add herbs, spices and flour and stir constantly for about 30 seconds. Add wine and scrape up any browned bits. Bring to a simmer and then transfer to oven partially covered.
Braise for 30 minutes then add chicken, almonds, capers and pickled jalapenos, using stove to return to a simmer if needed. Return to oven and braise for 45 minutes to an hour longer.
Add vinegar and then season to taste. Much of this depends on the sweetness of the wine you use. Garnish with reserved bacon lardons.