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Tom's Personal Smoker and Grilling
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6 |
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chicken legs |
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6 |
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chicken thighs |
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Salt and pepper |
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3 |
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red onions, cut into 1/2-inch cubes |
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6 |
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ribs celery, thinly sliced |
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2 |
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large carrots, thinly sliced |
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1 |
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quart chicken stock |
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1 |
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bottle of red wine (750 ml), divided |
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10 |
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black peppercorns, crushed |
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6 |
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juniper berries, crushed |
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1 |
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bay leaf |
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1 |
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sprig fresh thyme |
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Vegetable oil for brushing chicken |
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2 |
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potatoes, peeled and cubed |
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1/4 |
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pound lean slab bacon, cut into small cubes and cooked crisp |
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1/2 |
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pound mushrooms, quartered |
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3 |
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tablespoons ketchup |
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6 |
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cloves garlic, crushed |
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1/4 |
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cup flour |
Season chicken pieces with salt and pepper. In a roasting pan place chicken pieces, red onions, celery, and carrots. Add chicken stock. Reserve 1 cup wine; add remaining wine to roasting pan. Combine peppercorns, juniper berries, bay leaf, and thyme; tie in a cheesecloth sachet. Add sachet to pan; cover and marinate in refrigerator overnight.
Remove chicken from marinade and pat dry. Reserve marinade.
Lightly brush chicken pieces with oil. Place chicken on cooking grate and sear over Direct High heat 4 to 8 minutes, turning once halfway through searing. Remove chicken from cooking grate just long enough to boil marinade.
Place roasting pan on cooking grate, close cover, and bring marinade to a boil over Direct High heat. Add seared chicken, potatoes, cooked bacon, mushrooms, ketchup, and garlic to roasting pan. Move pan to center of cooking grate. Continue grilling over Indirect Medium heat for 45 minutes to 1 hour, or until vegetables are tender.
Combine flour and remaining 1 cup red wine; mix until smooth. Remove chicken from roasting pan. Add red wine mixture and simmer for 10 to 15 minutes or until slightly thickened. Return chicken to pan. Adjust seasoning with salt and pepper. Remove pan and let rest for 10 minutes.
Makes 6 servings.
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