The point of using wine (apart from the aesthetic reasons) is that alcohol acts as a tenderiser for what can be tough and dry meat. You could marinade (or MMarionade?) the bird overnight in red wine, and then cook in whatever way (those above have my mouth watering). The marinade , boiled vigorously until well reduced, would be the base for a wonderful sauce, and contain no alcohol. Mmmmmm!

Noreen