Take a shallot, dice and saute in 2tbs of butter, until translucent. Add in 1 clove of finely minced garlic, saute for 30 seconds or so. Sprinkle 2 tablespoons of flour over the aromatics, and saute for 2-3 minutes. Deglaze with 1 cup of Cahors, or your favorite red, cranking up the heat to reduce. A few more minutes, in with a cup of chicken stock. Reduce down to 1 cup, strain. Off the heat, swirl in 1 Tbs butter until incorporated. A sprig of thyme or rosemary, introduced with the stock works well.
agree with Henry. And/or you could do a Morrocan tagine (Chefdemaison.ca/2009/02/10/an-oraynu-tu-b-shvat-seder-chicken-tagine-with-figs-dates-and-pomegranate/) or Dukkah chicken braised w/olives & saffron, by Larry McGuire in Wall Street Journal May 23, 2014...Dukkah's an Egyptian nut/seed spice mix. Or the old Chicken Marbella from Silver Palate cookbook.
Make a coq au vin, then crisp the skin under the broiler when its done. Or make a crisp roast chicken half, and finish with a beautiful French red-wine sauce made with a French Malbec style Cahors wine. It's a classic French bistro dish I learnt at the French culinary institute, and enjoyed a number of times in Paris.
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