Red Wine Braised Fried Chicken With Hot Honey
from eating from our roots by maya feller Ms, rd, cdn
served 4 to 6
INGREDIENTS
For the red wine brine
2 quarts red wine
2 bunches celery, diced
6 carrots, diced
3 large yellow onions, cut into quarters
2 whole garlic cloves
2 larges bunches fresh thyme, plus more for garnish
3 star anise
2 tbsp coriander seeds
4 large red beets, cut into quarters
whole chicken. all parts separated
For the dredge
6 large eggs
1 cup milk
8 cups flour
kosher salt
freshly ground black pepper
12 cups low sodium bread crumbs
3 tbsp paprika
2 quarts sustainably-sourced palm oil, for frying (or other high-heat frying oil)
2 quarts blended vegetable oil, for frying
For the spiced honey
1 cup honey
1 star anise, toasted
1 cinnamon stick
1 tsp whole black peppercorns, toasted
1 juniper berry
1 tsp ground allspice
DIRECTIONS
Make the red wine brine. In a large pot, add the red wine, celery, carrots, onions, garlic, thyme, star anise, coriander, and beets and stir until well combined. Add the chicken. Brine the chicken in the refrigerator for twenty four hours. preheat the oven to 275 degrees. Place the chicken and brine in a large Dutch oven, cover with parchment paper then the lid, and bake for approximately two and a half hours, until thoroughly cooked. Remove from the ovena nd set aside until the liquid is cold, approximately four hours. Drain the chicken and pat dry, while reserving the vegetables. Preheat the oven to 350 degrees. Arrange the reserved vegetables on a sheet pan and bake for twenty five minutes. Meanwhile, make the dredge. In a medium bowl, whisk the eggs and milk together. In a large bowl, place the flour and season with salt and pepper. In another large bowl, place the bread crumbs and paprika. Coat the chicken in the flour mixture, then the egg/milk mixture, then the bread crumbs, and set aside. In a deep cast iron skillet, heat the palm oil and blended vegetable oil until the temperature reaches 312 degrees. Fry the chicken until golden brown on both sides, around five minutes each, and season with salt while hot. (Note: the chicken is already fully cooked, so you are browning and reheating it during this process). Make the spiced honey. In a small saucepan over medium-low heat, add the honey, star anise, cinnamon stick, black peppercorns, juniper berry, and allspice and bring to a simmer. Cook for five to seven minutes.. Allow the honey to cool to room temperature and transfer to a heat safe bowl. To serve, place the fried chicken and roasted vegetables on a plate, drizzle honey on the chicken, and garnish with thyme leaves. Enjoy warm.
