I think I know that recipie - best done with tough scrawny old boiling hens, not the young plump roasting birds in the supermarket. Then it works well and is mega delicious. Using young birds means they go to shreds over the 3 days, where the boiling hens hang together and just keep getting more delish. Also, I believe you can use cranberry juice plus 1/4 tsp of orange zest instead of wine - haven't tried that but it sounds plausible. Dish is meant to be made with rough as bags red wine with tons of acid & tannin so maybe would work. Lemme know if you give it a go.