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3 tablespoons extra-virgin olive oil
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1 medium-size white onion, thinly sliced (about 2 cups)
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2 cups large seedless red grapes, divided
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2 small leeks (white and light green parts only), thinly sliced (about 1 cup)
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6 medium garlic cloves, sliced (about 2 1/2 tablespoons)
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1 teaspoon kosher salt, plus more to taste
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1 to 2 tablespoons water, as needed
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2 tablespoons balsamic vinegar, plus more to taste
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1 (750-milliliter) bottle Lambrusco
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1 3/4 cups chicken broth
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1 (750-milliliter) bottle dry red wine
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1 1/4 cups packed light brown sugar
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3/4 cup (6 ounces) Lambrusco
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3/4 cup red wine vinegar
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1 medium-size sweet onion, thinly sliced
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1 1/2 teaspoons fresh lemon juice, plus more to taste
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1 teaspoon toasted black peppercorns
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1/2 teaspoon kosher salt, plus more to taste
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4 cloves garlic
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1 thyme sprig
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1 rosemary sprig
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1 bay leaf
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1 (3 1/2-lb.) whole chicken
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4 teaspoons kosher salt
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1/2 teaspoon black pepper
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1 medium-size sweet onion, cut into 3/4-inch-thick slices
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5 medium garlic cloves, crushed
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2 thyme sprigs
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2 rosemary sprigs
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Sliced red grapes, chopped fresh chives, fresh rosemary leaves, ground black pepper, and flaky sea salt, for garnish
Pollo al Lambrusco
This Italian-style roast chicken is glazed with a savory Lambrusco reduction and served over a bed of jammy stewed onions and grapes.
Nutrition Information
103
Calories
24g
Carbohydrates
22g
Protein
539mg
Potassium
2g
Fiber
8g
Sugar
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