By James Orr
Suggested Pairing: 2004 Hyland Vineyard Pinot Noir
|1 T Fine Chopped fresh rosemary
1 T Fine Chopped Fresh Sage
1 t Black peppercorns *ground in spice grinder
2 t juniper berries *ground in spice grinder
1 Cup Flour
|1 Cup KE Pinot Gris
1 onion medium dice
6 Cloves of Garlic peeled and cut in half 1 can of Coke
2 Half Chickens (each cut in half resulting in two breasts/wing pieces and Two thigh/ leg pieces)
6 Roma Tomatoes peeled and seeded or 1 can of tomatoes peeled and seeded with juice
|1. Combine herbs and spices and rub into chicken, saving a tsp. for later. Dredge Chicken lightly in Flour. Place olive oil in a Skillet large enough for chicken pieces or sauté in Batches.
2. Turn heat to medium High, once oil is hot sauté chicken 2-3 min per side (until brown) Remove chicken from pan and add onion and garlic. Sauté briefly.
3. Add remaining spices and 1T. Of flour. Stir to mix and then add wine, tomatoes and Coke. Cook until it bubbles. Add 1 T. of salt. Place Chicken in oven proof casserole dish with lid.
4. Cover with Sauce and cook in oven at 350˚ for 40-60 mins. Juice of chicken should run clear when pierced in thigh. Remove chicken and allow chicken to sit, while you add balsamic vinegar to sauce. Stir and serve over chicken.