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Barbecued
Chicken Thighs Au Vin |
INGREDIENTS: |
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6 chicken thighs
1 teaspoon vegetable oil
1 teaspoon butter
2 tablespoons shallots, finely chopped
1 clove garlic, minced
1/4 cup red currant jelly
1/2 cup red wine
1/4 cup chicken stock or orange juice
1 teaspoon orange rind, grated
1/2 teaspoon dry mustard
1/2 teaspoon ginger, ground |
DIRECTIONS: |
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1. |
Put chicken thighs in a freezer bag. In a saucepan, heat oil and
butter; add shallots and garlic. Cook over medium heat for 5 minutes
or until softened. |
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2. |
Add jelly, wine, stock, orange rind, mustard, and ginger. Heat until
the jelly has just melted. Remove from heat and cool to lukewarm. |
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3. |
Pour marinade over chicken, close bag, and refrigerate for at least
3 hours. |
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4. |
Drain marinade into a saucepan and bring to boil. Reduce heat and
simmer 5 minutes. Use as a basting sauce during barbecuing. |
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Source: Recipezaar.com |
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