Chicken Vin Cotto

Made this the other night. It's insanely sweet for a chicken dish, but I liked it.

Vin Cotto

1 bottle of pinot noir
1/3 cup of honey
2 cinnamon sticks
3 cloves

Put ingredients in a pot and reduce to a little over 1 cup.

Chicken Vin Cotto

6 pieces of bacon

1/4 cup of olive oil
6 boneless chicken breasts, liberally salted and peppered

1 vidalia onion, diced
3 carrots, diced

1/2 cup green sicilian olives, diced
3 tablespoons capers
3 tablespoons raisins
1/2 cup toasted sliced almonds
1/2 cup toasted walnut pieces

1/2 cup of red wine vinegar
3 tablespoons white sugar

salt
pepper
red pepper flakes

1. Fry bacon til crispy and remove to paper towels
2. Remove grease except for 1-2 tablespoons
3. Add olive oil
4. Brown chicken breasts on both sides and remove. Don't cook all the way through yet.
5. Add onion and carrots and sprinkle with about a teaspoon of salt, fry until just beginning to brown
6. Add olives, capers, raisins, bacon and toasted nuts and mix
7. Add the chicken back into the pot and nestle into the vegetable mixture
8. Add half of the vin cotto and reduce to a syrup. Be careful to not let anything burn.
9. Add the remaining vin cotto and bring to a boil
10. Mix red wine vinegar and sugar then add to pan
11. Reduce until everything is glazed with the sauce
12. Check seasoning and add red pepper flakes. I added about a tablespoon.