RED WINE CHICKEN WITH CABERNET SAUVIGNON BARBECUE SAUCE

RED WINE CHICKEN WITH CABERNET SAUVIGNON BARBECUE SAUCE image

Categories Chicken

Yield 2-3 servings

Number Of Ingredients 24

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Ingredients

1 chicken (3-1/2 to 4 pounds)
1 small onion, thinly sliced
2 cloves garlic, crushed
2 tablespoons extra virgin olive oil, plus 1 tablespoon for rubbing
the chicken
1 sprig of fresh thyme
1 bay leaf
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 bottle Cabernet Sauvignon
Rub:
2 tablespoons herbes de Provence
1 tablespoon coarse salt (kosher)
HERBES DE PROVENCE
1/4 cup dried basil
1/4 cup dried rosemary
2 tablespoons dried oregano
2 tablespoons dried summer savory (optional)
2 tablespoons dried thyme
2 teaspoons dried lavender
2 bay leaves, finely crumbled
1 teaspoon freshly ground white pepper
1 teaspoon ground coriander
1/8 teaspoon ground cloves

Steps:

Place the onion, garlic, 2 tablespoons of olive oil, the fresh thyme, bay leaf, and the 1/2 teaspoon each of salt and pepper in a deep nonreactive bowl or large resealable plastic bag. Pour out 3/4 cup of the wine and set aside. Pour enough of the remaining wine in the bowl or bag to cover the chicken. Let the chicken marinate in the refrigerator, covered, for 3 hours, turning the bird several times so it marinates evenly. Make the rub: Combine the herbes de Provence and salt in a small bowl and mix. Remove the chicken from the marinade and pat dry with paper towels. Discard the marinade. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the remaining tablespoon of olive oil over the outside of the bird, and rub or brush it all over the skin. Sprinkle the outside of the bird evenly with the remaining rub. Using a church key-style can opener, make 2 additional holes in the top of an empty beer or soda pop can. Using a funnel (or a careful hand), pour the reserved 3/4 cup of wine into the can. Hold the bird upright, with the opening of the body cavity at the bottom, and lower the bird onto the can so the can fits snugly into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear "leg" of the tripod is the can. Tuck the tips of the wings behind the chicken's back. Set up the grill for indirect grilling. When ready to cook, brush and oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 165 degrees F about 1-1/4 to 1-1/2 hours. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil. Serve with Cabernet Barbeque Sauce