This distinguished red wine grape has been important in its native France and has recently gained much acclaim among California winemakers and the wine consuming public. In Bordeaux it is the principal grape of the Pomerol and St. Emilion districts and is widely planted throughout the rest of the area, where it is blended with Cabernet Sauvignon and Cabernet Franc. As a blending grape Merlot adds softness and complexity to the more astringent Cabernets. In California, Merlot was virtually unknown until it was planted during the Cabernet boom of the 1970s to serve as a secondary grape.

On its own, Merlot does indeed make a lovely wine with all the richness of Cabernet, though softer and therefore enjoyable with less aging. Currently, the better California Merlots command prices similar to the top Cabernet Sauvignons and, in some cases, wine-makers are now adding a bit of Cabernet to their Merlot wine, reversing the traditional roles of these two noble grapes. Merlot wines are always dry, range in color from ruby to very dark garnet and, as with most reds, are most enjoyable at cool room temperature.

Camille says...The French enjoy adding a bit of cognac or Armagnac to the browned chicken and then flambéeing it to burn off the alcohol. Camille says… Alighter version of the classic French coq au vin, traditionally made with red wine, mushrooms and brown chicken stock. This recipe was developed especially for Merlot. Serve with sliced French bread sautéed in butter and cooked rice, noodles or boiled potatoes.

1 4 lb. roasting chicken, cut up, trim off any excess fat
2 Tbsp flour
2 Tbsp olive or cooking oil
Salt and freshly ground black pepper
1 bay leaf
1 sprig fresh thyme or 1 tsp dried leaf thyme
2 sprigs fresh parsley
18 to 24 small white onions (1 to 11/4 lbs.), peeled
2 cups Merlot
2 cups chicken stock, defatted
3/4 lb. fresh button mushrooms, stems trimmed

Preparation

Rinse chicken; pat dry with paper towels. Dredge pieces in flour. In heavy, large skillet, heat oil; brown chicken pieces on all sides. Reduce heat. Season with salt and pepper; add bay leaf, thyme and parsley. Arrange onions around chicken, cover and cook over low heat about 10 minutes, turning chicken halfway through. Remove from heat. Uncover, stir in Merlot and enough of the chicken stock to almost cover chicken. Cover, simmer slowly 1/2 hour. Test chicken for doneness and remove those pieces that are done. Continue cooking rest until chicken and onions test done.

Return all chicken to the pan, add the mushrooms and cook 4 to 5 minutes. Sauce should be thick enough to lightly coat chicken and vegetables. Adjust the consistency if necessary by adding a bit more chicken stock or water if too thick, or by boiling down rapidly if too thin. Serve with rice, noodles or boiled potatoes.

Preparation time: about 20 minutes

Cooking time, 45 to 55 minutes

Makes 5-6 servings.

Top