Braised chicken with red wine and leeks

Chicken second courses

This recipe came about on a trip to Italy with some friends. We used a rooster instead of a hen, because that was what the local butcher had on hand. Assuming that the bird would be tougher than a standard chicken, we decided to braise it in red wine (of which we had plenty). Much to our delight, the chicken was both tender and flavorful, infused with the richness of the wine and leeks. This dish reheats beautifully (especially if you use all dark meat) and is great for serving a crowd. Just expand the recipe for a larger group.