The Charm of Chambourcin is evident in this delicious Red Wine Barbecue Chicken recipe. Try it out using your favorite Missouri Chambourcin to celebrate Chambourcin month!

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Servings: 4

Ingredients:

• 2 tablespoons extra-virgin olive oil, a little more for brushing
• 2 shallots minced
• 2 tablespoons garlic minced
• 1 cup ketchup
• 1 cup Missouri Chambourcin
• 2 tablespoons light brown sugar
• 1 chipotle chili in adobo sauce, seeded and minced
• 1 tablespoon Dijon mustard
• Salt and black pepper, to taste
• 12 chicken drumsticks, thighs or both

Steps:

1. Preheat the oven to 425°F.

2. In a medium saucepan, heat the 2 tablespoons of olive oil. Add the shallots and garlic and cook over moderate heat, stirring, until softened, 3 to 5 minutes. 

3. Whisk in the ketchup, wine, sugar, chipotle and mustard. Bring to a boil over moderately high heat, then simmer over moderately low heat, stirring frequently, until thickened, about 15 minutes. 

4. Let cool slightly. Season with salt and pepper.

5. Line a large, rimmed baking sheet with foil and put a baking rack on it. Season the chicken with salt and pepper and put on the rack. 

6. Roast for 15 minutes, until the skin is lightly browned. 

7. Brush the chicken with some of the sauce and roast for 40 minutes longer, turning and basting every 10 minutes, until nicely glazed and an instant-read thermometer inserted in the thickest piece registers 165°F. 

8. Transfer to a platter and serve.

Enjoy and be sure to share this recipe and your own wine recipes with us using #mowine