Sauce Cooking Directions:

Melt the butter in a heavy saucepan over medium heat.

Add the bacon and cook until it begins to render its fat.

Add the Shallots and Garlic and cook until just beginning to brown, about 3 to 4 minutes, stirring with a occasionalln.

Add all but 2 tablespoons of the wine and bring to a boil over high heat. Let the mixture boil until reduced to about 1/3 cup, about 8 to 12 minutes.

Reduce heat to medium and stir in the Tomato Sauce, Brown Sugar, Honey, and Liquid Smoke. Season with Salt and Pepper to taste.

Let the sauce simmer gently until thick and richly flavored, 6 to 10 minutes. Taste for seasoning, adding more Brown Sugar, Salt, and/or Pepper as needed.

The sauce can be served warm or at room temperature. It will keep in the refrigerator, covered, for several weeks.

Chicken Cooking Directions:

Rinse Chicken under cold running water and then drain and blot dry with paper towels.  Place Chicken in a large mixing bowl or plastic storage bag.

Place Onion, Garlic, 2 tablespoons of Olive Oil, Thyme, Bay Leaf, and 1/2 teaspoon each of Sea Salt and Black Pepper with the Chicken pieces.

Pour out 3/4 cup of Cabernet Savignon and set aside.

Pour enough of the remaining wine in the bowl or bag to cover the chicken. Let the chicken marinate in the refrigerator, covered, for 3 hours, turning the Chicken pieces several times so they marinate evenly.

Heat charcoal grill to medium heat, brush and oil the grill grate and place the Chicken pieces on the grill. Cover the grill and cook the Cicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 165 degrees on the thickest part of the breast or thigh, but not touching the bone)

If the chicken skin starts to brown too much, loosely tent the Chicken pieces with aluminum foil.

After grilling, let the Chicken rest for 5 minutes

Drizzle the Chicken pieces with the Cabernet Sauvignon Barbecue Sauce and serve.