Last night’s dinner was Pollo Real whole chicken legs braised with garlic, rosemary, mint, and chervil in half dry vermouth and half chicken stock. When the chicken was done, I removed it and turned up the heat to reduce the braising liquid and added green peas. When the rice was ready I plated it, added the now cooked peas and a little broth. Then I put the chicken on the rice with more of the reduced braising liquid, It was tasty with an initially very funky 1998 Vieux Telegraphe.Chateauneuf-du-Pape. The funk steadily blew off and left an enjoyable rich dark fruit nose and flavors, ok acidity and a little soft tannins, with a medium long rich fruit finish.
Then for dessert we had Martin Collette Brie and a nice blue stilton with a ripe Bosc pear, raisins, and mixed nuts and a nice 2001 Ridge Buchignani Ranch Zinfandel - rich dark berry fruit, ok acidity, with a medium long berry fruit finish. An enjoyable still warm evening.