Serves 8
Organic chicken is the ideal meat to cook for dinner gatherings. Few are the people that will not relish the succulent meat, intense chicken taste, and crisp skin. And of all the methods to cook chicken, barbecuing is the most effective accenting the unique qualities of chicken. All barbecuing requires supervision. Get your friends involved turning the chicken on the grill and brushing on more marinade. However, if you find this distracting or stress inducing, the chicken is great roasted in a 425-degree oven for approximately 30 minutes.

1/4 cup extra virgin olive oil
6 cloves minced garlic
2 cups chopped vine-ripe tomatoes, including the skin and seeds
2 cups dry red wine
1/4 cup cider or white distilled vinegar
1/4 cup honey
2 tablespoons chipotle chiles in adobo sauce, minced
2 tablespoons chopped fresh oregano, or cilantro
2 teaspoons salt
3 organic frying chickens cut into pieces, or 8 chicken breast halves, bone and skin on
2 cups wood chips, such as hickory or apple
1/2 cup heavy cream, optional
Combine olive oil and garlic. In a bowl, combine all remaining ingredients except the chicken and wood chips. Place olive oil and garlic in a 12-inch sauté pan. Place over medium-high heat. When the garlic begins to brown, add the chopped tomato mixture. Bring to a boil and cook until it thickens so it clings to the end of a wooden spoon. Cool to room temperature. Add half the sauce to the chicken. Combine the remaining sauce with the cream. Can be done to this point up to 24 hours before cooking with all food refrigerated.

Cooking: Preheat a gas or charcoal barbecue to medium (not hot). Place the wood chips on a small layer of foil and place at the corner of the cooking grate. Brush vegetable oil on the grill and add the chicken. Cook the chicken until both sides are golden, about 10 minutes of cooking. Close the lid. Every 3 to 5 minutes open the lid, turn the chicken over and then close the lid again. The chicken is done when the internal temperature of the thighs is 165 degrees and breasts 155 degrees using a meat thermometer (about 30 minutes of cooking). Transfer to a heated platter. Bring the cream-chipotle sauce to a rapid boil. Pour the sauce over the chicken. Serve family style, or transfer the chicken to dinner plates.

Menu ideas: Appetizers: Imported olives, both black and green, seed-in, and pitted; thinly sliced salami; roasted, salted nuts. With the entrée serve Oven Roasted New Potatoes and Buttered Peas. Dessert: Fresh Peach Ice Cream.