Merlot Braised Chicken

Merlot Braised Chicken
8 chicken legs
8 chicken breasts
2 whole shallots (peeled and chopped)
1 whole carrot (peeled and chopped)
1/2 bunch thyme
2 whole garlic cloves (peeled and chopped)
1 bottle Peller Estates Family Series Merlot
4 cups veal jus or beef stock
1 tbsp cocoa powder
12 small button mushrooms
2 tbsp bacon
12 baby carrots (peeled and blanched)
12 asparagus (blanched)
6 pearl onions (halved and blanched)
Marinate chicken with shallots, carrots, thyme, garlic cloves, cocoa powder and red wine for approximately 24 hours. Remove the chicken from the marinade. Brown the chicken in a large pot over high heat then remove from the pot. Return pan to the heat and add the marinade, simmer to absorb the flavour left behind from the chicken. Reduce by half. Add veal jus and bring to a boil, strain and return to the pot. Braise for approximately 25 minutes. In a separate pan sauté the bacon and mushrooms. Add the baby carrots, asparagus and pearl onions.

4 servings