Simple but tasty menu Chicken in Red Wine Reduction

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Chicken in Red Wine Reduction

"This is high-quality served with a salad organized with clean za'atar, balsamic, and oil. Be sure to serve with bread so that you can scrape that leftover sauce off your plate!"

Ingredients :

12 shallots, minced
4 cloves garlic, minced
2 cups red wine
2 tablespoons pomegranate syrup
1 tablespoon honey
1 tablespoon rock salt, divided
1 tablespoon soy sauce
1 tablespoon sumac
eight black peppercorns
6 whole cloves, ground
1 teaspoon cornstarch
1 pinch Aleppo pepper flakes, or to taste
12 hen wings
1 teaspoon poppy seeds

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H30M

Preheat oven to 350 degrees F (175 ranges C).
Combine shallots and garlic in a big skillet over medium heat; prepare dinner and stir until starting to brown, approximately 5 minutes. Pour in purple wine. Add pomegranate syrup, honey, some pinches of rock salt, soy sauce, sumac, peppercorns, cloves, cornstarch, and Aleppo pepper. Cook and stir till sauce thickens and coats the spoon, five to 10 minutes.
Spread fowl wings in a baking dish; sprinkle some rock salt on top. Pour sauce over fowl; spread lightly with a brush.
Bake inside the preheated oven, basting sometimes with the brush, until fowl is not pink within the middle, approximately 45 mins. Turn on the broiler; broil chicken till dark, approximately 10 minutes. Sprinkle poppy seeds on pinnacle.

Notes :

You can try this with fowl breast, as properly, but the wings crumble so succulently.
Substitute sour cherry juice for the crimson wine if preferred.

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