Tonight’s dinner was braised whole Pollo Real Lable Rouge chicken legs (leg + thigh), seasoned with granlated garlic and SI Poultry Seasoning during browning. After browning a quart of rich chicken stock was added along with a sweet brown onion and six cloves of chopped fresh garlic, and some Herbes de Provence. The mix was cooked for an hour and 45 minutes. About a half hour before serving a cup and a half of Marsala was added. About 15 minutes before serving the lid was removed and the heat was raised and the broth was reduced. The chicken and reduced broth were served in bowls and enjoyed with a 2000 Boeger Eldorado Refosco - fill about a half inch below the capsule, cork colored about a quarter inch; rich notes of plums and currants, very low acidity; with a medium fruity finish.
Then after dinner while watching TiVo’d programs, we each had a couple glasses of Averna Amaro. It was a nice finish to a great meal.