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Roasted Chicken 'Vin Cotto'

Roasted Chicken 'Vin Cotto'
Recipe Date:
October 28, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 4 cups Summerwood Vin Rouge
  • 1/2 cup Honey
  • 1/4 tsp Ground clove
  • 1/4 tsp Ground cinnamon
  • 1 Whole chicken, cut into 8 pieces or purchased as 8 pieces (2 breast, 2 thighs, 2 legs, 2 wings)
  • 1 cup Yellow onion, diced small
  • 1 cup Carrot
  • 1 cup Celery
  • 1/4 cup Golden raisins
  • 1/4 cup Whole almonds
  • 1/4 cup Chick peas (cooked)
  • 2 tbsps Olive oil
  • 1/2 cup Sugar (mix together the sugar and red wine vinegar in separate bowl)
  • 1 cup Red wine vinegar

Step One:

4 Cups Summerwood Vin Rouge

½ cup honey

¼ teaspoon ground cloves or 2 cloves

¼ teaspoon ground cinnamon or 1 cinnamon stick


Place in a sauce pan and bring to a boil.  Reduce to one cup of liquid.  Remove cloves and cinnamon stick.  Set Aside


Step Two:

Whole Chicken, cut into 8 pieces or purchased as 8 pieces

2 breast, 2 thighs, 2 legs, 2 wings

Season the chicken with salt and pepper.  Heat a large skillet on high heat until very hot.  Add ¼ cup of olive oil and carefully place the chicken in the pan with out over crowding.  If all the chicken does not fit then brown in 2 batches.  Cook the chicken on both sides until they are golden brown.  It should take 5-7 minutes per side.  Place the browned chicken in a baking dish and place in a 475 degree oven for 20 minutes or internal temperature of 160 degrees. 


Step Three:(While the chicken is cooking)

1 Cup yellow onion, diced small

1 Cup carrot, diced small

1 Cup celery, diced small

¼ cup golden raisins

¼ cup whole almonds

¼ cup chick peas(cooked)

2 Tablespoons olive oil

½ cup sugar (mix together the sugar and red wine vinegar in separate bowl)

1 cup red wine vinegar


Sauté the carrot, celery and onion in the 2 tablespoons of olive oil until they begin to brown slightly.  Add in a ½ of cup of  the wine reduction and bring it to a boil.  Add in the raisins, almonds, chick peas vinegar, sugar & vinegar mixture, and remaining wine reduction.  Bring to a boil and then reduce the liquid by half or until it looks syrupy.  Pour over the chicken and serve immediately.