Which came first: the chicken or the Eglise-Clinet? Well, if you're a disciple of author Sid Goldstein--and you will be--you've had that Bordeaux decanted long before you even thought of shopping for those Cacciatore ingredients. And "wine-first" cooking is precisely what Goldstein--vice president and director of marketing communications at Mendocino, California's Fetzer Vineyards--so ably demonstrates in The Wine Lover's Cookbook
Recommended wine: Gewurztraminer
Alternative wine: Riesling
It's not surprising that many Indian, Moroccan, Thai, and other Asian restaurants feature Gewurztraminer and Riesling on their wine lists. This dish is a good example of where Chardonnay simply will not do. In fact, a Chardonnay would be totally obliterated by these flavors, instead, you'll find harmony in the intermingling of aromatic, tongue-tingling spice, tartness, and sweetness in the dish supported by the spicy, fruity character of a slightly sweet Gewurztraminer. Don't let the longer ingredient list dissuade you; this dish is quite easy to make.
Serves 4 as an entrée
1 5- to 6-pound whole roasting chicken
1 1/2 teaspoons kosher salt
2 whole shallots, peeled and halved
3 whole garlic cloves, peeled
Marinade
1 1/2 cups plain yogurt
3 tablespoons lemon juice
2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 teaspoons ground sweet paprika
1/2 teaspoon crushed red pepper flakes
Chutney
1 1/2 cups sliced yellow onions
3/4 cup apple-cider vinegar
1 tablespoon fresh lemon juice
1 cup brown sugar
3 tablespoon golden raisins
2 teaspoons ground coriander
1/2 teaspoon ground cardamom (optional)
1 4-inch cinnamon stick
1/2 teaspoon dried orange peel
1 teaspoon mustard seed
2 tablespoons peeled, minced fresh ginger
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
3/4 red pepper flakes
2 pounds ripe nectarines, pitted and sliced into 6 pieces each
1/4 cup chopped fresh cilantro
Garnish: cilantro sprigs
Remove skin from breast, thighs, and legs of chicken by peeling it away from flesh carefully. Discard skin. Rinse chicken in cold water and pat dry with paper towels. Using a small knife, make two incisions in each breast and thigh of chicken. Rub salt inside and outside the chicken, including inside the incisions. Place shallots and garlic inside the cavity of the chicken.
To make marinade: in a medium mixing bowl, combine all ingredients and whisk together thoroughly. Line a large ovenproof baking dish with aluminum foil and put chicken in dish. Using your hands, rub marinade in side and outside the chicken, including into the incisions. Refrigerate, covered, for 4 to 6 hours, or up to overnight.
To make chutney: in a heavy, 4-quart nonreactive pot, combine onions, vinegar, lemon juice, brown sugar, raising, coriander, cardamom, cinnamon, orange peel, mustard seed, ginger, cloves, salt, and red pepper flakes and bring to a boil, stirring thoroughly. Reduce heat to a simmer and cook for 10 minutes, stirring occasionally.
Add nectarines and cook for 12 to 14 minutes, until liquid begins to reduce and thicken and nectarines are cooked through but not mushy. Discard cinnamon stick. Add chopped cilantro. Mix thoroughly and refrigerate for 3 to 4 hours before serving. Makes about 2 1/2 cups and will keep, covered and refrigerated, for 1 to 2 weeks. Makes and excellent condiment for grilled pork, barbecued ribs, and baked ham.
To serve: preheat oven to 375 degrees F. Roast chicken for 70 to 80 minutes, basting frequently with excess marinade until internal temperature of chicken is 165 to 170 degrees F. Remove chicken from oven, cover with foil, and let rest in a warm place for 10 minutes. Cut chicken into serving slices. Divide evenly and serve with chutney on the side. Garnish with cilantro sprigs.
Note: The chicken can be cooked spectacularly well on a gas grill. Use indirect heat with the temperature set at 375 degrees F. Put chicken on a large piece of foil with ends curled up. Cook for 70 to 80 minutes, covered, basting frequently, until internal temperature of chicken is 165 to 170 degrees F. Cover and let rest as above.
