Free-Range Poultry Recipe

Barbecued Chicken Thighs Au Vin

Ingredients:chickenthighs3 resized 600

  • 6 chicken thighs
  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • 2 tablespoons shallots, finely chopped
  • 1 clove garlic, minced
  • 1/4 cup red currant jelly
  • 1/2 cup red wine
  • 1/4 cup chicken stock or orange juice
  • 1 teaspoon orange rind, grated
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ginger, ground


  1. 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.
  2. Add jelly, wine, stock, orange rind, mustard, and ginger. Heat until the jelly has just melted. Remove from heat and cool to lukewarm.
  3. Pour marinade over chicken, close bag, and refrigerate for at least 3 hours.
  4. Drain marinade into a saucepan and bring to boil. Reduce heat and simmer 5 minutes. Use as a basting sauce during barbecuing.