Place all ingredients in a wide heavy pot. Bring to a boil, then reduce the flame to medium and cook covered for about 1 hour. Transfer the chicken pieces onto a platter. If the sauce is not thick enough, reduce it on a high flame, uncovered, just a few minutes until it reaches the consistency of maple syrup. Pour the sauce over the chicken. Serve hot. Makes 8 servings.
Recommended wine: 2010 Pacifica Pinot Noir
This wine opens with ripe cherry and oak scents, which lead into flavors of black and red cherries, raspberry and plum with some mild smokiness, along with mineral and herbal notes. It is nicely balanced with good acidity and firm tannins.