Wine And Tomato Braised Chicken With Second Night Recipes

RED WINE AND TOMATO BRAISED CHICKEN

Steps:

• Remove the chicken drumsticks from the fridge and allow them to sit out at room temperature for about 30 minutes. Using a small knife, carefully French the drumsticks (leaving the skin on - this simply involves trimming the tendon and cleaning the bone).
• Season the drumsticks generously with salt and pepper. Lightly dredge the drumsticks in the all purpose flour.
• Heat a large Dutch Oven (5 to 6 Quarts) or heavy-bottomed pot over medium-high heat. Add a small layer of vegetable oil. Once the oil is shimmering, add the drumsticks to the pan, setting them apart by 1 to 2 inches. You may need to sear the drumsticks in batches to avoid over-crowding the pan.
• Sear the drumsticks until golden brown on all sides (be careful when flipping the pieces as the oil may splatter). Once the drumsticks are finished searing, set them aside on a large rimmed plate. If needed, you may need to add a bit more oil to the pot between batches.
• Once the drumsticks are seared, return the pan to medium high heat - leave roughly 1-2 tablespoons of chicken fat in the pan - and add the chopped onions to the pan, sautéing them for 3 to 5 minutes, stirring frequently. Add the diced carrots and celery and continue to cook over medium heat, allowing the vegetables to gain some color and caramelize. If they gain too much color, add a small splash of water to the pan to deglaze and add moisture.
• Add the tomato paste and cook for for 1 to 2 minutes, stirring constantly, until thickened. Deglaze the pan with the red wine and using the edge of a wooden spoon, scrape any caramelized bits off the bottom of the pan. Continue to cook until the wine has reduced significantly and the mixture is very thick (and the pan is almost dry).
• Add the bay leaves, chicken stock, and diced tomatoes to the pot. Bring to a low simmer and then carefully add the seared drumsticks (and any juices on then plate) to the pot. The stock should submerge the drumsticks a third or halfway up.
• Cover and braise the chicken - the cooking liquid should be at a very low simmer (a couple small bubbles every few seconds) - for 2 to 2½ hours. Check the pot every 30 minutes or so, adjusting the heat as needed and stirring occasionally, or until the meat is very tender and almost falling off the bone.
• Before serving, season to taste with salt and pepper. Serve with Yukon Gold mashed potatoes and vegetables (these green beans almondine would be an excellent choice!) for a wonderful, comforting main course.
• Note: If you have leftover braising liquid, do not throw it out. It is full of flavor and body (gelatin). Use as a pasta sauce, soup, or stock base. It can also be reduced, strained and made into a delicious pan 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.

WINE & TOMATO BRAISED CHICKEN

Steps:

• In a large pan or skillet, fry the bacon over medium heat for about 4 minutes until crisp. Drain on paper towels and crumble when the bacon is cool enough to handle.
• Drain the fat from the pan, leaving 2 tablespoons.
• Cook the onion over medium heat until soft.
• Add the garlic, thyme, fennel seeds, pepper and bay leaf and cook while stirring for about one minute until fragrant.
• Add the wine and bring to a boil for about 2 minutes. Deglaze the pan by scraping up any browned bits.
• Add tomatoes and their juice and season to taste with salt. Stir well to combine.
• Put the chicken thighs into your slow cooker and sprinkle over the bacon.
• Add the tomato sauce.
• Place the cover on the slow cooker and cook until the chicken is falling off the bone.
• Serve with rice, pasta or just on its own, sprinkled with parsley.

WHITE WINE TOMATO BRAISED CHICKEN RECIPE

Steps:

• Heat a large skillet on medium high heat. Add mustard and fennel seeds to toast; cook and stir until fragrant (about 2 minutes). Transfer from hot pan to avoid over-toasting. Crush toasted seeds and set aside.
• Sprinkle chicken with salt and pepper. Heat oil in the same skillet on medium-high heat. Cook chicken in batches, 5 minutes per side or until golden brown. Remove chicken from skillet; cover and keep warm.
• Add onion; cook and stir about 5 minutes or until softened. Add minced garlic and cook stirring for 2 minutes. Stir in wine, parsley, tomatoes, crushed toasted seeds and chicken. Bring to a low boil. Reduce heat to low; cover. Let simmer on low for at least 20 minutes, stirring occasionally.
• If serving right away, remove cover and simmer an additional 10 to 15 minutes or until chicken is cooked through. If time permits, cover and transfer to warm oven (about 250-degrees F) to continue to braise for 2-3 hours until ready to serve.
• Serve over rice or pasta, if desired.

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.

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.