Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!209.191.0.18.MISMATCH!nntp-out.monmouth.com!newspeer.monmouth.com!news-feed.inet.tele.dk!bofh.vszbr.cz!news-proxy.baileynm.com!bonkers!"Dancer^" Reply-To: "Dancer^" Newsgroups: rec.food.recipes Followup-To: poster Approved: arielle@taronga.com Subject: Barbecued Chicken Thighs au Vin Message-ID: <933925222.17969@bonkers.taronga.com> Date: 06 Aug 99 02:40:22 CDT Lines: 37 Xref: swen.emba.uvm.edu rec.food.recipes:34971 Barbecued Chicken Thighs au Vin 6 chicken thighs (about 1 1/2lbs) 1 tsp vegetable oil 1 tsp butter 2 tbsp finely chopped shallots 1 clove garlic, minced 1/4 cup red currant jelly 1/2 cup red wine 1/4 cup chicken stock or orange juice 1 tsp grated orange rind 1/2 tsp dry mustard 1/2 tsp ground ginger Put chicken thighs in a freezer bag. In a saucepan, heat oil and butter; add shallots and garlic, cook over medium heat for 5 minutes or until softened. Add jelly, wine, stock, orange rind, mustard and ginger. Heat until the jelly has just melted. Remove from heat and cool to lukewarm. Pour marinade over chicken, close bag and refrigerate for at least 3 hours. Drain marinade into a saucepan and bring to a boil. blackuce heat and simmer 5 minutes. Use as a basting sauce during barbecuing. Turn the barbecue to medium heat. Put chicken thighs on the grate, skin side up, and grill for 20 minutes. Brush occasionally with marinade. Turn thighs and cook another 10 - 20 minutes or until a meat thermometer inserted in the thickest part reads 1800 F. Brush occasionally with marinade. Makes 6 servings.