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2 tablespoons berbere (such as Kalustyan’s or Spicewalla)
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2 tablespoons finely chopped shallot (from 1 large shallot)
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1 tablespoon finely chopped garlic
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1 tablespoon kosher salt
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1 tablespoon vegetable oil
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1 teaspoon fresh ginger, grated and peeled
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1 teaspoon light brown sugar
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1 (4-pound) whole chicken, giblets removed
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1 serving (5 fluid ounces) Pinot Noir
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1/4 cup shallot, finely chopped (from 1 large shallot)
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2 teaspoons garlic, finely chopped
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2 cups unsalted chicken stock
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1/4 cup unsalted butter, cut into pats
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2 teaspoons chopped fresh thyme
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1 teaspoon fresh lemon juice
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1/4 teaspoon kosher salt, plus more to taste
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Lettuce, for serving
Wine Can Chicken
Popularized throughout the American South in the 1980s, this vino version of the cheeky “coq au can” swaps a wine can for a beer can.
Nutrition Information
158
Calories
29g
Carbohydrates
11g
Protein
589mg
Potassium
3g
Fiber
10g
Sugar
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