Planked Red Wine Chicken Breasts with a mushroom and bacon sauce

This is another recipe from our friend Ted Reader; if you don't have his cookbooks yet, you should run out and get them!
This recipe is over the top, and the sauce takes it to that higher level. For the marinade and sauce we used a Tawse Winery Pinot Noir that brought the desired richness and depth of flavour, you could also sub in Shiraz. (watch Ange and Taylor discuss this wine)
This is a recipe where the marinade is 24 hours, you really want the wine flavour to completely penetrate the chicken. The pre-marinade prep doesn't take any time, just lay it out a day in advance.

Ingredients:

2 cedar grilling planks well soaked
6 skin on chicken supremes, or boneless breasts
1 bunch fresh sage
3 cups red wine (Pinot Noir, or Shiraz)
2 tbsp butter (make your own butter)
3 diced sweet onions
1 lb thick sliced smoked bacon diced (make your own bacon)
4 cups mushrooms quartered
4 cups stock (beef or dark chicken stock)
Salt and Pepper to taste

Method:

Marinade

Gently with your finger tip, press 3-5 sage leaves under the skin of your chicken breasts. Press the skin back into place.
In a glass dish, or sealable non-reactive container, place the chicken breasts in a single layer and pour the wine over.
Cover / seal and refrigerate for 24 hours.

Sauce

Remove the chicken from the wine; keep chicken in the fridge until ready to grill, and use the reserved wine to make the sauce.
In a saucepan melt the butter over med high heat.
Add the onions and bacon, sauté for 6 or 7 minutes.
Add the Mushrooms and continue to sauté stirring frequently until brown and tender.
Add the wine from the marinade and the stock - bring to a boil.
Reduce heat and simmer until reduced by half, about 30 minutes or so.
Keep warm or re-heat when chicken is ready.

Grill

Prep your grill to medium heat, about 350ºf.
Space chicken on the soaked planks, place on the grill and close the lid.
Roast for 20-25 minutes until chicken is crisp golden colour, and an internal temp of 160ºf.

Serve with a scoop of the rich sauce.

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