This dish combines the rich flavors of a red wine reduction with tender chicken and a medley of vegetables. The vin cotto, a sweet and tangy Italian sauce, adds depth and complexity to the dish.

 

Chicken with Vin Cotto & Vegetables – Ingredients

 Vin Cotto Sauce
1 cup red wine
1/4 cup honey
2 cinnamon sticks
4 whole cloves

 Base Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper

 Protein & Vegetables
2 boneless, skinless chicken breasts
1 cup broccoli florets
1/2 red bell pepper, sliced
1 cup mushrooms, sliced

 

Instructions:

Make the Vin Cotto:

Combine red wine, honey, cinnamon sticks, and cloves in a saucepan.
Bring to a boil over high heat, then reduce heat and simmer for 20 minutes, stirring occasionally.
Remove from heat and let cool.

Brown the Chicken:

Heat olive oil in a large pan over high heat.
Season chicken with salt and pepper, then brown on both sides.

Sauté Vegetables:

Add chopped onions and carrots to the pan. Cook until softened and caramelized.

 

Poach Chicken in Wine Sauce:

Add almonds, raisins, capers, pine nuts, and olives to the pan.
Deglaze the pan with vin cotto, scraping up the browned bits.
Add remaining vin cotto and bring to a boil.

Finish the Sauce:

Combine sugar and vinegar in a small bowl.
Add to the pan and let the sauce reduce.
Season with salt and pepper to taste.

Serve:

Serve the chicken with the wine sauce and a side of vegetables.