So we’re in the backyard today and we’re going to do a Red Wine Flank Chicken Breast and this is a recipe courtesy of our friend Ted Reader and we’re going to be using this really nice toss Pinot Noir.
So first thing we want to do is prepare our chicken breast for marinade. So I’ve got three chicken breasts here, bones removed, but I’ve left the skin on and I just want to take a look a bit of sage and you just want to press the sage up under the skin. You want to get it inside, but you still want to leave the skin intact. Three, four sage leaves underneath it’s really all you need, just get them space though evenly and then press the skin back on.
Now, once you’ve got the sage under, put your chicken breast in a glass baking dish, you want something non-reactive and then just pour the Pinot Noir over top. So I’m going to cover this with plastic wrap and I’m going to stick it in the fridge, for probably 24-hours. And every once in a while, just flip them over to make sure that everything gets covered in the wine. So I guess we’ll see you back here tomorrow.
So it’s been about 24 hours and we’ve taken the chicken out of the marinade and I’ve got the marinade here, but the chicken is still in the kitchen and we’re not ready for it yet. We’re going to make a sauce to spoon over the chicken at the end. So in the sauce pot over medium high heat, I’m going to put a little bit butter and some bacon. Now we just want to fry the bacon until we get a little bit of color.
So the bacon is starting to get brown and crispy and what you want to do now is add in an onion and some mushrooms. For this we’d like going on another ten minutes or so like the mushrooms collapse down and get nice some brown, get some little brown on the onion as well. So next into the pot is some stock and I’m just using my homemade kitchen, my homemade chicken stock and the wine that the chicken marinade it in overnight.
So what you do now is bring this up to a boil and then reduce to a simmer and this is going to take about a half an hour to reduce by both half and during that time we’ll get the chicken ready and get it one the grill and they should be done at the same time.
So our sauce is bubbling around the background and it’s time to get our chicken on to the fire. So I put the chicken breast on to a cider grilling plank. The plank has been soaking for quite sometimes so it’s wet all the way through, we’ve got a two zone fire on the German grill and you want to put the plank on the side with no fire directly underneath. So we will let this grill for 20 minutes or so with the lid closed.
So 160 degrees and on top just spread a little bit of the bacon, mushroom and onion reduction sauce overtop. Look at that. Enjoy it with the glass of the same wine that you marinated the chicken in and made the sauce with. A really enjoyable meal.
Thanks for stopping by hope to see you again soon.