Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step 1    

In a medium saucepan, heat the 2 tablespoons of olive oil. Add the shallots and garlic and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Whisk in the ketchup, wine, sugar, chipotle and mustard. Bring to a boil over moderately high heat, then simmer over moderately low heat, stirring frequently, until thickened, about 15 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt and pepper.

Step 2    

Preheat the oven to 425°. Line a large rimmed baking sheet with foil and put a baking rack on it. Season the chicken with salt and pepper and put on the rack. Roast for 15 minutes, until the skin is lightly browned. Brush the chicken with some of the sauce and roast for 40 minutes longer, turning and basting every 10 minutes, until nicely glazed and an instant-read thermometer inserted in the 
thickest piece registers 165°. Transfer to a platter and serve.


Make Ahead

The barbecue sauce can be refrigerated for up to a week.

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Aggregate Rating value: 4

Review Count: 2

Worst Rating: 0

Best Rating: 5

Author Name: snodfart

Review Body: What is left-over wine?

Review Rating: 3

Date Published: 2017-04-05

Author Name: ManuelMoreira

Review Body: Now thats a recipe! Nice, will try it

Review Rating:

Date Published: 2017-05-05

Author Name: Kristen Mcclure

Review Body: My husband liked this a lot and so did I.

Review Rating:

Date Published: 2017-05-20

Author Name: ArthurReeds

Review Body: I love cooking with wine so this one is a no brainer for me.

Review Rating: 5

Date Published: 2017-07-16