If you're already planning on watching the election results tonight with a glass of wine in your hand, why not cook some chicken in wine, too?
Coq au vin is the most well-known "drunk chicken" dish, and this chicken sangria from "The Essential Mexican Instant Pot Cookbook" by Deborah Schneider (Ten Speed Press, $19.99) is an interesting spin on that classic.
RELATED: Recipe of the Week: Making a lighter coq au vin before it gets too hot
Using a marinade made with wine and slices of fruit traditionally used in sangria, Schneider soaks the chicken in the sangria overnight, cooks the chicken in a multicooker and then reduces the sauce while the chicken finished under a broiler.
Schneider, who is the California-based chef who also wrote "The Mexican Slow Cooker," found this recipe when she was looking at historical Mexican cookbooks from the 1800s, and she points out that it "demonstrates the Spanish influence on upper-class Mexican cooking of that era," she writes in the book. It's OK if you don't have time to soak the chicken overnight, but try to let it rest for at least two hours in the sangria before cooking.
This a special dish and one of my favorites. The chicken soaks overnight in a wine and citrus marinade and is served with a quickly made sauce, spiked with pomegranate juice. The sweet and salty garnishes are the perfect finish. In season, scatter a few tart pomegranate seeds over the chicken just before serving.
— Deborah Schneider
For the marinade:
1 cup fruity red wine, such as Zinfandel or a Cabernet blend
1 tablespoon red wine vinegar
6 black peppercorns, crushed
6 coriander seeds, crushed
1 whole clove, crushed
1/2 bay leaf
One 1-inch piece Ceylon cinnamon stick, lightly crushed, or 1/4 teaspoon ground cinnamon
Two 1-inch-thick slices from 1 white or red onion
Two 1-inch-thick orange slices
Two 1-inch-thick lemon slices
1 teaspoon kosher salt
For the chicken:
3 pounds bone-in, skin-on chicken thighs (about 8 thighs)
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt
1 cup chicken broth
1/4 cup pomegranate juice
1 garlic clove, crushed and peeled
Three 1/4-inch-thick orange slices
2 tablespoons raisins
4 large green olives, pitted and halved lengthwise
2 teaspoons butter (optional)
To make the marinade: In a small saucepan, combine the wine, vinegar, peppercorns, coriander seeds, clove, bay, cinnamon, onion, orange slices, lemon slices, and salt. Bring to a boil, then turn off the heat, and let stand for 30 minutes to allow the flavors to infuse.
Place the chicken in a large bowl and pour the marinade on top. Cover with plastic wrap and refrigerate for at least two hours or up to overnight.
Just before cooking, remove the chicken from the marinade and pat dry with paper towels. Pour the marinade through a wire-mesh strainer set over a bowl; discard the solids in the strainer.
Press Sauté on the Instant Pot and heat 1 tablespoon of the olive oil. Working in batches, add the chicken in a single layer and cook until well browned on both sides, about 4 minutes per side. Transfer to a large plate. After all the chicken has been browned, season the skin sides with the salt.
Add the strained marinade, the broth, pomegranate juice, and garlic to the pot. Bring to a boil and cook, scraping up any browned bits on the bottom of the pot, until reduced by about half, 3 to 5 minutes. Place the long-handled wire rack in the Instant Pot, then place the chicken skin side up on the rack in an even layer, over the cooking liquid.
Secure the lid and set the Pressure Release to Sealing. Press Meat/Stew, then set the cooking time for 20 minutes.
While chicken is cooking, in a medium skillet, heat the remaining 1 1/2 teaspoons olive oil over medium heat. Add the orange slices and cook for about 1 minute, until lightly browned and softened. Transfer to a plate. Add the raisins to the skillet and cook, stirring, for about 1 minute, then add the olives and cook, stirring, for about 30 seconds more. Transfer to the plate with the orange slices. Reserve the skillet for reducing the sauce.
When the cooking program is complete, press Cancel. Perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and let cool for 10 minutes.
Heat the broiler with a rack positioned about 6 inches below the element. Using tongs, transfer the chicken skin side up in a single layer to a broiler-safe serving dish. Pat the skin dry with paper towels, then broil for 4 to 6 minutes, until the skin is browned and crisp.
While the chicken broils, pour the cooking liquid through a wire-mesh strainer into the reserved skillet. Set the pan over high heat and cook until for 1 to 3 minutes, until the liquid thick, syrupy, and reduced to about 3/4 cup. Stir in the butter (if using). Taste and adjust the seasoning with salt if needed. Pour a small amount of the sauce around the chicken and top the chicken with the sautéed orange slices, raisins and olives. Serve right away and offer the remaining the sauce on the side. Serves 4.
— From "The Essential Mexican Instant Pot Cookbook" by Deborah Schneider (Ten Speed Press, $19.99)