Red wine ok?

[sallym]

I'm making a chicken pot roast for dinner tonight. The recipe says once cooked to remove chicken and veg and add flour etc to make the gravy. The problem is It says to add white wine and I only have red. As its going to be cooking for only a few mins, will it be too overpowering if alcohol not cooked out, or should I not add wine at all. Don't want to ruin my lovely free range chook.
Thanks

[shirlthegirl43]

It will make a darker gravy is about all the difference I think it will make. Leave it out if you are not sure.

[Nicos]

Follow your instincts/taste buds!!...if it's too strong then add some herbs and tomato paste ..different meal altogether then!

(I'd add a small amount of red wine..and water if it were me though!)

[Rossa]

Red wine is fine...just call it Coq au Vin!

The alcohol should cook out in seconds if simmered. Taste and if it is a bit sharp add something sweet such as redcurrant jelly, cranberry sauce or just a bit of sugar. If you're ok with butter, add a bit right at the end, swirl it round to melt which gives a glossy finish.

Enjoy!

[sallym]

Thanks for the advice. Still not sure. Making up my mind has never been a strong point.
Probably go with the Coq au Vin option.

[Eyren]

I always use red wine with chicken, as I don't like white very much - and a free-range chicken has a more robust flavour that almost demands a hearty red rather than a wimpy white

[sallym]

Used Red wine and it was delish.
Thanks All.