These Rich Red Wine Recipes are a Breeze

Cut the shallots into even-sized pieces, leaving the small ones whole and halving or quartering the others.

Put two tablespoons of flour in a shallow dish and season it with salt and pepper. Dip the chicken breasts in the flour and coat both sides. Heat two tablespoons olive oil in a large lidded frying pan or deep flameproof casserole, add the chicken breasts and fry for two to three minutes on each side until lightly browned – you may have to do this in two batches.

Remove the chicken from the pan, discard the oil and wipe the pan with kitchen paper. Return the pan to the heat and pour in the remaining oil. Add the chopped bacon or pancetta cubes and the shallots and fry until lightly browned. Stir in the garlic, then return the chicken to the pan.

Put the brandy in a small saucepan and heat it until almost boiling. Set it alight with a long cook’s match or taper and carefully pour it over the chicken. Let the flames die down, then add the thyme and bay leaf and pour in enough wine to just cover the chicken. Bring back to simmering point, then reduce the heat, half-cover the pan and simmer very gently for 45 minutes. (If you’re making this dish ahead of time, take the pan off the heat after 30 minutes, let cool and refrigerate overnight.)

Add the mushrooms to the pan and cook for another 10–15 minutes. Remove the chicken from the pan, set aside and keep it warm. Using a slotted spoon, scoop the shallots, bacon pieces or pancetta cubes and mushrooms out of the pan and keep them warm.

Increase the heat under the pan and let the sauce simmer until it has reduced by half. If the sauce needs thickening, mash the remaining soft butter with one tablespoon flour to give a smooth paste, then add it bit by bit to the sauce, whisking well after each addition, until the sauce is smooth and glossy.

Return the shallots, pancetta and mushrooms to the pan. Check the seasoning and add salt and pepper, to taste. Cut each chicken breast into four slices and arrange them on warm serving plates. Spoon a generous amount of sauce over the chicken and sprinkle with parsley. Serve with creamy mashed potatoes or tagliatelle.

WHAT TO DRINK
Drink a similar wine to that you’ve used to make the dish. Say, a Côtes du Rhone-Villages or a Gigondas.

Preheat the oven to 200C/Gas 6.

Trim any excess fat from all the duck pieces and prick the skin with a fork. Cut the breasts in half lengthways and season all the pieces lightly with salt and pepper. Put one tablespoon oil in an ovenproof dish and add the duck pieces, skin-side upwards. Roast in the preheated oven for 20 minutes, then remove from the oven and pour off the fat (keep it for roasting potatoes). Reduce the oven temperature to 150C/Gas 2.

Meanwhile, heat the remaining oil in a flameproof casserole, add the onion and celery and fry over a low heat for five to six minutes or until soft. Stir in the garlic, increase the heat and pour in the red wine. Simmer for one to two minutes, then add the passata/strained tomatoes, orange zest, cinnamon, olives and herbs. Transfer the duck pieces to the casserole and spoon the sauce over them. Bring the sauce to a simmer, cover and transfer the casserole to the preheated oven for about 75 minutes until the duck is tender. Spoon the sauce over the duck halfway through cooking and add a little water if the sauce seems too dry.

Take the casserole out of the oven, remove and discard the cinnamon stick and orange zest and spoon off any fat that has accumulated on the surface. Stir in two tablespoons red wine and season to taste with salt and pepper. Serve with couscous or a lightly spiced pilaf along with some cavolo nero or other dark leafy greens.

Note: You can also make this casserole a day ahead. To do so, cook it in the oven for just one hour, then let it cool, cover and refrigerate overnight. The following day, skim off any fat, then reheat it gently, adding a final dash of wine just before serving.

WHAT TO DRINK
Any robust southern French, Spanish, Portuguese or southern Italian red would go well with this recipe. As would a good, gutsy Zinfandel.

Put the lamb shanks in a large, heavyweight plastic bag. Add the onion, carrots, garlic, rosemary and peppercorns. Pour in the bottle of wine, then pull up the sides of the bag so the marinade covers the meat. Secure the top of the bag with a wire twist. Put the bag in a bowl or dish and refrigerate overnight. The next day, remove the lamb shanks from the marinade, pat them dry with paper towels and season with salt and pepper. Strain the marinade through a sieve into a large bowl and reserve the vegetables.

Preheat the oven to 170C/Gas 3.

Heat half the oil in a large flameproof casserole, add the lamb shanks and brown them thoroughly on all sides – you may need to do this in two batches. Remove the lamb and set it aside. Add the remaining oil to the casserole, then add the reserved vegetables and fry briefly until they begin to soften. Add a few tablespoons of the marinade and let it bubble up, incorporating any caramelised juices that have stuck to the casserole. Stir in the passata and the rest of the marinade, then return the lamb shanks to the pan. Spoon the vegetables and sauce over the lamb and bring to simmering point. Cover the meat tightly with parchment paper, put the lid on the casserole and cook in the preheated oven for one-and-three-quarters to two hours until the meat is almost tender.

Remove the lid and paper and cook for a further 30 minutes. Remove the rosemary sprigs, let cool, cover and refrigerate overnight.

The next day, carefully remove any fat that has accumulated on the surface. Reheat gently on the top of the stove until the sauce comes to simmering point. If the sauce isn’t thick enough, remove the lamb shanks from the pan, simmer the sauce until it thickens, then return the lamb to the pan. Add the remaining wine and simmer for a further 15 minutes. Season to taste with salt and pepper and sweeten with a little tomato ketchup, if necessary. Serve with creamy mashed potatoes and green beans.