Somewhere in human culinary history, someone made some “rules”. Some were good. Some leave me scratching my head and wondering why.
It reminds me of a story I once heard about how a woman always cut the end off of a roast before cooking it because that’s what it said to do in her grandmother’s recipe. The woman follows this recipe for years and finally asks why she has to cut off the end. Her grandmother replies, “because my roasting pan isn’t big enough for the whole roast!”
So clearly, some rules should be questioned, no? With wine, usually the color is supposed to match the meat being served. Red meat, red wine. White meat, white wine. Even in cooking, it is rare to find a recipe that mixes the colors. I say be bold, be brave, get a little crazy. Red wine and white meat. Will the world ever recover? I think so.
The bold flavor of burgundy wine does not overpower the milder flavor of chicken, but instead creates a succulent sauce that is intensely rich and will leave you slurping it out of the pan (just make sure no one is looking and that you don’t burn your tongue). Better yet, it is super easy to make and is ready for dinner in a relatively short period of time!
Burgundy-Garlic Roast Chicken Recipe
- 4-5 pounds chicken, cut in pieces, skin on
- 1 15-oz can diced tomatoes
- 1/2 cup burgundy wine (I buy the cheap stuff!)
- 12 large garlic cloves, sliced
- 2 Tbsp. extra virgin olive oil
- 2 tsp. Italian herb mix (or the same amount of an equal mix of oregano, basil, rosemary, and thyme)
Preheat oven to 400 F. Put all the ingredients other than the chicken and the salt into a roasting pan and mix it all around. Place each piece of chicken in the pan. Spoon some of the liquid over each piece to coat the surface. Sprinkle a little salt over each piece.
Put the pan into the oven and roast the chicken for 45-50 minutes, or until the juices are no longer pink. When done, place the chicken on a dish and spoon the juices over the top. They taste great spooned over pasta or rice, too! And you’re done!