White Wine And Tomato Braised Chicken Recipes

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.

WHITE WINE AND TOMATO-BRAISED CHICKEN

Steps:

• 1. Season chicken with salt and pepper. In 5-quart Dutch oven, heat oil over medium-high heat. Add 4 chicken thighs; cook 5 to 6 minutes, turning once, until browned. Transfer to plate. Repeat with remaining 4 chicken thighs. Add bacon; cook 5 to 7 minutes, stirring frequently, until crispy. With slotted spoon, transfer bacon to paper towel-lined plate. Drain off all but 2 tablespoons drippings from Dutch oven.
• 2. Add mushrooms to Dutch oven with drippings; cook over medium-high heat 5 to 6 minutes, stirring occasionally, until browned. Add onions; cook 3 to 4 minutes, stirring frequently, until softened. Add garlic, thyme leaves and bay leaf; cook and stir 1 minute. Add wine; cook 1 to 2 minutes, scraping up any browned bits on bottom of Dutch oven, until liquid is almost evaporated. Stir in tomatoes, browned chicken and bacon. Reduce heat to low; cover and simmer 30 to 35 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F). Add whipping cream; cook uncovered 3 to 5 minutes, stirring occasionally, until slightly thickened. Remove bay leaf. Garnish with parsley.

CHICKEN THIGHS BRAISED IN WHITE WINE

Steps:

• In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
• Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
• Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.

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.

RISHIA ZIMMERN'S CHICKEN WITH SHALLOTS

Steps:

• Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken.
• Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
• Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
• Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
• Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

CHICKEN BREASTS WITH TOMATOES AND CAPERS

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
• Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
• Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS

Steps:

• Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
• Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
• Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.