Wooldridge Creek Vineyard & Winery 2000 Cabernet Sauvignon – Chicken with Green Olives and Red Wine

2000 Cabernet Sauvignon – Chicken with Green Olives and Red Wine

2000 Cabernet Sauvignon – The 2000 Cabernet Sauvignon has spicy aromas with layers of complexity: Cherry, cedar, eucalyptus with dried herbs and pepper dominate the nose. Plum and cassis fruit are on the palate framed by firm tannins and a dark chocolate taste linger in the finish. The wine is approachable, round and concentrated.

Chicken with Green Olives and Red Wine

(Serves 8)
8 Chicken Thighs (bone-in; skin on)
1 Tablespoon Olive Oil
5 cloves garlic (crushed)
½ teaspoon red pepper flakes
4 strips orange zest (½ inch x 2 inches)
1 cup ripe green olives (e.g. Santa Barbara Olive Company)
2 Anchovy filets (diced fine)
2 Tablespoons Balsamic Vinegar
1 Cup Red Wine

Heat oil in the pan

Salt and pepper the chicken

Saute chicken in olive oil until well colored on both sides

Remove to a plate

Pour off all but 1 or 2 tablespoons of accumulated fat

Saute garlic until golden

Add pepper flakes and cook them for about 1 minute (do not allow garlic to burn)

Add anchovy and melt

Add orange zest

Deglaze with red wine and vinegar

Return chicken to the sauce and scatter the olives over it

Cover and bring to a very slow simmer on stove top

Continue cooking for about 1 hour on stove top or in oven at 350 degrees

Regulate heat and check moisture periodically

It should reduce to about 1 cup of sauce

Serve over soft polenta or spaghetti