Chicken Braised With Wine And Tomatoes Recipes

CHICKEN BRAISED WITH RED WINE VINEGAR AND TOMATOES

Steps:

• Put the flour, 1 tsp. salt, and 1/2 tsp. pepper in a 1-gallon plastic zip-top bag. Close and shake to combine. Add the chicken to the bag, zip it closed, and shake vigorously to coat with flour.
• Heat 2 Tbs. of the oil in a 12-inch skillet(preferably cast iron) over medium-high heat until shimmering hot. Add half of the chicken in a single layer and cook, flipping once, until golden, 2 to 3 minutes per side. Transfer the chicken to a large bowl. Add the remaining 1 Tbs. oil to the pan and repeat with the remaining chicken.
• Add the onion to the pan and cook, stirring, until slightly softened, about 2 minutes. Add the garlic and cook 30 seconds more. Stir in the tomatoes and bay leaf, raise the heat to high, and cook until the tomatoes begin to break down, about 2 minutes. Add the vinegar and boil vigorously until almost evaporated, about 30 seconds. Return the chicken and any accumulated juice to the pan, along with the chicken broth, 1/2 tsp. salt, and 1/2 tsp. pepper, stirring well to combine. Bring to a boil; then reduce the heat to maintain a simmer. Cook, partially covered, stirring occasionally, until the chicken is cooked through, about 8 minutes. Stir in the parsley, cover, and cook for 1 minute more.
• Season to taste with salt. Remove the bay leaf and serve.

CREAMY CHICKEN & MUSHROOMS

Steps:

• Sprinkle chicken with 1/4 teaspoon each kosher salt and pepper. Heat 1 tablespoon canola oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and just cooked through, 7 to 10 minutes total. Transfer to a plate.
• Add 1 tablespoon oil and mushrooms to the pan; cook, stirring occasionally, until the liquid has evaporated, about 4 minutes. Increase heat to high, add wine and cook until it has mostly evaporated, about 4 minutes. Reduce heat to medium; stir in cream, any accumulated juice from the chicken and 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and sprinkled with parsley.

CHICKEN WITH TOMATOES AND WINE

Steps:

• Gather the ingredients.
• Season the chicken with kosher salt and freshly ground black pepper.
• Place a Dutch oven or large saucepan over medium heat. Add the olive oil. When the oil is hot, add the chicken pieces and cook, turning frequently, until golden brown. Remove the chicken and pour off most of the oil.
• Add the onion to the skillet and cook, stirring, for about 3 minutes. Add the mushrooms, if using, and continue cooking until the mushrooms are tender and onions are lightly browned. Add the garlic and cook for 1 minute longer.
• Return the chicken pieces to the pan. Pour in the 1/2 cup chicken broth and bay leaf; cover and simmer for 20 minutes.
• Add the tomatoes and wine and simmer, uncovered, for 30 minutes longer, or until the chicken is tender and cooked through.
• Serve this easy skillet chicken recipe with rice or noodles and a tossed salad, and be sure to offer crusty bread or rolls with this dish.
• Enjoy!

WINE & TOMATO BRAISED CHICKEN -- CROCK POT

Steps:

• Place the skinless, bone-in chicken thighs in a 4-quart (or larger) crock pot.
• Cook bacon ~ drain well ~ crumble bacon over chicken in crock pot.
• IF YOU HAVE THE TIME, cook onion, over medium heat, in 2 tablespoons reserved bacon fat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.
• Pour the tomato-wine mixture over chicken.
• IF YOU DON'T HAVE THE TIME, place the following into crock pot over the chicken: crumbled bacon, sliced onion, garlic, thyme, fennel seeds, pepper, bay leaf, wine, tomatoes and their juice, and salt!
• Cover and cook until the chicken is very tender, about 3 hours on High, or 6 hours on Low. Remove the bay leaf.
• Serve chicken and sauce over cooked noodles, or rice ~ garnish with chopped parsley.

WINE-BRAISED CHICKEN

Steps:

• Using cotton kitchen twine, tie thyme, parsley, and bay leaf into a bundle; set aside.
• Heat a Dutch oven or 5-quart heavy pot with a lid over medium-low. Add bacon; cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in pot).
• Raise heat to medium-high. Season chicken generously with salt and pepper. Working in three batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside.
• Add onion, carrots, and garlic to pot. Cook until onion softens, about 4 minutes. Stir in tomato paste and flour; cook 1 minute.
• Add wine, broth, chicken, and herb bundle. Bring to a boil; cover, and reduce to a simmer. Cook 10 minutes; uncover, and simmer until chicken is cooked through, about 10 minutes. Remove and discard herb bundle; stir in bacon.

BRAISED CHICKEN WITH WHITE WINE, TOMATOES, AND PEAS

Steps:

• In a medium saucepan, cook rice according to package instructions. Spread 3 cups cooked rice on a rimmed baking sheet to cool; refrigerate for Chicken Fried Rice, up to 1 day. Cover remaining rice in pan to keep warm; set aside.
• While rice is cooking, season chicken with salt and pepper. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Working in batches, cook chicken until browned, 4 to 5 minutes per side; transfer to a plate (reserve pot).
• Return chicken and any juices to pot; add wine and thyme. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is opaque throughout, 10 to 15 minutes. Remove 4 chicken thighs; refrigerate for Chicken Fried Rice, up to 1 day.
• Add peas and tomatoes to pot; cook, stirring occasionally, until tomatoes are softened, 4 to 5 minutes. Stir in lemon juice; season with salt and pepper. Serve chicken and vegetables over rice, garnished with thyme sprigs.

CHICKEN BRAISED WITH WINE AND TOMATOES

Steps:

• Remove skin from chicken. In a large skillet heat oil. Brown chicken in hot oil over medium heat about 5 minutes, turning chicken to brown evenly. Drain fat. Add broth, wine, garlic, fresh or dried rosemary, salt, and black pepper to chicken in skillet. Bring to boiling; reduce heat. Cover and simmer about 20 minutes.
• Add tomatoes, sweet peppers, and mushrooms to skillet. Simmer, covered, 15 minutes more or until chicken is tender and no longer pink. Transfer chicken to a serving dish, reserving vegetables and cooking liquid in skillet. Cover chicken with foil to keep warm.
• In a small bowl combine the cornstarch, water, and fresh rosemary; stir into mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Spoon vegetables and sauce around chicken. Serve with noodles or rice.

CHICKEN BRAISED WITH WINE AND TOMATOES

Steps:

• Remove skin from chicken. In a large skillet heat oil. Brown chicken in hot oil over medium heat about 5 minutes, turning chicken to brown evenly. Drain fat. Add broth, wine, garlic, fresh or dried rosemary, salt, and black pepper to chicken in skillet. Bring to boiling; reduce heat. Cover and simmer about 20 minutes.
• Add tomatoes, sweet peppers, and mushrooms to skillet. Simmer, covered, 15 minutes more or until chicken is tender and no longer pink. Transfer chicken to a serving dish, reserving vegetables and cooking liquid in skillet. Cover chicken with foil to keep warm.
• In a small bowl combine the cornstarch, water, and fresh rosemary; stir into mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Spoon vegetables and sauce around chicken. Serve with noodles or rice.