Red Wine Braised Chicken With Pancetta And Chickpeas Recipes

RED WINE BRAISED CHICKEN WITH PANCETTA AND CHICKPEAS

Steps:

• Mix paprika, cumin and salt in a large sandwich bag
• Place the chicken pieces in the bag, seal, and shake around until the chicken is coated all over with the spice mix.
• Heat a bit of oil in a large saucepan over a medium-high heat and fry the pancetta, stirring frequently for about 7 minutes until crispy
• Use a slotted spoon and add the crispy pancetta to the chickpeas
• Drain all but about 2 tablespoons fat from the pan and return to a medium high heat
• Cook chicken, skin side down, until well-browned for about 10 - 15 minutes and transfer to a plate skin side up
• Add the onion to the pan and cook for about 5 minutes, stirring occasionally until the onions are soft
• Add the wine and stock and bring to a boil.
• Use a wooden spoon to loosen all the stuck bits on the bottom of the pan and place the chicken back in the pan, skin side up
• Lower heat to medium, cover, and cook until chicken is cooked through (about 10 minutes or so)
• Add the pancetta and chickpeas to the pan and gently stir in with the chicken
• Cook, uncovered for a few minutes until heated through and stir in half of the chopped parsley
• Serve sprinkled with the remaining parsley

RED WINE-BRAISED CHICKEN WITH CHORIZO AND CHICKPEAS

Steps:

• Place raisins in a small bowl; cover with hot water. Set aside.
• Mix cumin, paprika, 1 1/4 tsp. salt, and 1/4 tsp. cayenne in another small bowl. Pat chicken dry and rub all over with spice mixture.
• Heat oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Add chorizo and cook, stirring frequently, until crisp, 5-8 minutes.
• Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp. salt, and a pinch of cayenne in a medium bowl.
• Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 Tbsp. fat from pan, then return to medium-high heat. Cook chicken, skin side down, until well-browned, 12-14 minutes. Transfer to a plate skin side up. Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes.
• Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan. Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes. Meanwhile, drain raisins and stir into chorizo mixture.
• Stir chorizo mixture and Sherry vinegar into chicken mixture. Cook, uncovered, until heated through, about 1 minute. Stir in 1/3 cup parsley, then divide among 4 plates. Top with remaining 1 Tbsp. parsley and serve.

RED WINE-BRAISED CHICKEN WITH COUSCOUS

Steps:

• Place garlic in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain; set garlic aside.
• Sprinkle chicken with pepper.
• Heat oil in a large Dutch oven over medium-high heat.
• Add chicken; cook 10 minutes or until browned, turning once.
• Remove chicken from pan.
• Increase heat to high; add wine to pan.
• Cook until reduced to 1 cup (about 5 minutes). Remove from heat.
• Stir in garlic, drumsticks, thighs, broth, tomato, and tomato paste.
• Bring to a boil.
• Reduce heat; simmer 5 minutes.
• Add breast halves; cover and cook 30 minutes, turning chicken after 10 minutes. Remove chicken from pan; keep warm.
• Increase heat to medium-high; add olives and capers to pan.
• Cook, uncovered, 10 minutes, stirring occasionally. Return chicken to pan, turning to coat.
• Cover and let stand 5 minutes.
• Serve with couscous. Garnish with parsley, if desired.

CHICKEN AND RED WINE SAUCE

Steps:

• Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.