Chicken braised in virginia spiced wine with shallots & crimini mushrooms over noodles
Chicken second courses
I know what happened… <br /> <br />I imagine an early Piedmont settler, cooking his daily gruel, must have taken a sip of a local mulled wine and screamed, “Yucckkk!” and dumped the stuff on a pillaged chicken or a dead boar. <br /> <br />I learned this the same way the lucky colonialists did, by accident. I grabbed the wrong bottle and splashed some on a pork tenderloin. Fruit based mulled and spiced wine of Virginia was discovered around the late 1600’s. Several spices that were specific to these medieval mixtures include anise, caraway, cardamom, cinnamon and fennel. Making great to Braise with.. <br />This is not a Coq Au Vin really but the wine’s heavy spice makes this a unique and wonderful dish. Careful about using your sausage or chorizo as they can have a dominant flavor that will take over the dish if you use too much.
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