White Wine And Tomato Braised Chicken Recipes

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.

BRAISED CHICKEN WITH GARLIC AND WHITE WINE

Steps:

• Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
• Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
• Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.

BRAISED CHICKEN IN ROSEMARY WHITE WINE SAUCE

Steps:

• Season chicken pieces lightly.
• Heat oil in large skillet over medium-high heat.
• Add chicken and cook until light brown, about 5 minutes per side.
• Transfer chicken to bowl with slotted spoon.
• Add onion, livers, bacon and spices and saute until onion is tender, about 10 minutes.
• Mix in wine and tomato paste.
• Add broth and bring to the boil, scraping up any browned bits.
• Return chicken and any juices to skillet, turning chicken to coat with sauce.
• Reduce heat, cover and simmer until breasts are cooked through, about 15 minutes.
• Transfer chicken breasts to bowl.
• Cover and simmer remaining chicken about 15 minutes longer.
• Transfer pieces to bowl.
• Boil down liquid remaining in pot until thickened to sauce consistency, adding any juices in bowl, about 20 minutes.
• Strain sauce through fine sieve.
• Degrease.
• Return sauce and chicken to skillet (can be prepared 1 day ahead to this point. Reheat gently over low heat.) Serve with polenta poured into center of large serving platter.
• Place chicken pieces around and spoon sauce over all.

BRAISED CHICKEN THIGHS 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.

WINE AND TOMATO BRAISED CHICKEN WITH SECOND NIGHT

Steps:

• 1. For Wine and Tomato Braised Chicken: Cook the bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
• 2. Drain off all but 2 tbsp fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper, and bay leaf and cook, stirring for 1 minute. Add the wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add the chopped tomatoes and their juice and salt; stir well.
• 3. Place the chicken thighs in a 4 quart slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low. Remove the bay leaf. Serve sprinkled with parsley.
• 4. For Chicken Gumbo Soup: Brown the sliced smoked sausage over medium heat until nicely browned on each side. Remove the sausage from the skillet and drain on paper towels.
• 5. Add enough oil to equal 1 tbsp (depends on the fat rendered from your smoked sausage). Add the bell pepper and flour and cook, stirring, until the pepper is beginning to soften and the flour is golden brown, about 2 minutes.
• 6. Add the chicken, sauce, broth sausage, okra, rice and cayenne. Bring to a boil. Reduce the heat and simmer until the flavors meld and the okra is tender, about 10 minutes.