RED WINE AND TOMATO BRAISED CHICKEN
Simple red wine and tomato braised chicken drumsticks. Easy and delicious comfort food for the fall or winter months! Serve with Yukon Gold mashed potatoes and vegetables (these green beans almondine would be an excellent choice!) for a wonderful main course. If you want to get fancy, French the chicken drumsticks. Cutting the tendons and ligaments near the knuckle allows the meat to plump and pull together during cooking and, in my opinion, results in more tender meat.
Provided by Laura / A Beautiful Plate
Categories Chicken and Poultry
Time 3h
Number Of Ingredients 13
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!
Nutrition Facts : ServingSize 1 serving, Calories 591 kcal, Carbohydrate 53 g, Protein 46 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 192 mg, Sodium 783 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 13 g
WHITE WINE TOMATO BRAISED CHICKEN RECIPE
A delicious savory chicken dish perfect for serving over rice, pasta, or mashed potatoes.
Provided by Amy Johnson
Categories Main Dishes
Time 55m
Number Of Ingredients 11
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.
WINE & TOMATO BRAISED CHICKEN
Wine & Tomato Braised Chicken Is Another One of My Famous Slow Cooker Recipes. I Love Leaving the House in the Morning Knowing That When I Return There...
Provided by Jelena Mardere
Categories Dinner Recipes, Easy Chicken Recipes, Fall Recipes, Fall Soups and Stews Recipes, Main Dishes
Time 3h20m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 362, Fat 16g, Cholesterol 81mg, Carbohydrate 24g, Protein 27g, Sodium 674mg
WINE & TOMATO BRAISED CHICKEN -- CROCK POT
From EatingWell Magazine: January/February 2011 -- Chicken thighs cook in a simple herb-infused tomato-and-wine sauce. The bone-in thighs give it plenty of hearty flavor, and because you cook them without the skin, it keeps the dish healthy. There's plenty of sauce, so serve it over noodles or rice.
Provided by KerfuffleUponWincle
Categories Chicken Thigh & Leg
Time 6h30m
Yield 10 serving(s)
Number Of Ingredients 12
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.
CREAMY CHICKEN & MUSHROOMS
Whether you scored wild mushrooms at the farmers' market, found cultivated maitake or shiitake at the supermarket or just have some baby bellas on hand, this healthy creamy chicken recipe is delicious with any of them. Serve over whole-wheat egg noodles or mashed potatoes.
Provided by Carolyn Malcoun
Categories 5-Ingredient Chicken Recipes
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 4.2 g, Cholesterol 98.9 mg, Fat 19.6 g, Fiber 0.8 g, Protein 29.1 g, SaturatedFat 7.5 g, Sodium 329.2 mg, Sugar 2.5 g
BRAISED CHICKEN WITH WHITE WINE, TOMATOES, AND PEAS
Aromatic simmered chicken hits the right notes for dinner on a cold evening. Grape tomatoes, peas, and some lemon juice offer welcome brightness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 532 g, Fat 12 g, Fiber 4 g, Protein 47 g
CHICKEN BRAISED WITH WINE AND TOMATOES
Wave 2 is easy with this delicious chicken dish. Peppers and tomatoes are simmered with mushrooms and chicken. Serve over brown rice or noodles.
Provided by Allrecipes Member
Time 55m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 686.7 calories, Carbohydrate 35.1 g, Cholesterol 190.7 mg, Fat 39.3 g, Fiber 4.1 g, Protein 44.3 g, SaturatedFat 10.6 g, Sodium 306.9 mg, Sugar 4.9 g
WINE-BRAISED CHICKEN
If you're looking for a hearty one-pot meal for dinner, this is it. Listed as coq au vin in cookbooks and on restaurant menus, this French dish has a name that sounds fancy, but it's simply chicken cooked in red wine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h15m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 446 g, Fat 17 g, Fiber 2 g, Protein 44 g
CHICKEN BRAISED WITH WINE AND TOMATOES
Wave 2 is easy with this delicious chicken dish. Peppers and tomatoes are simmered with mushrooms and chicken. Serve over brown rice or noodles.
Provided by Allrecipes Member
Time 55m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 686.7 calories, Carbohydrate 35.1 g, Cholesterol 190.7 mg, Fat 39.3 g, Fiber 4.1 g, Protein 44.3 g, SaturatedFat 10.6 g, Sodium 306.9 mg, Sugar 4.9 g
BRAISED LAMB SHANKS WITH PEPPERS
Hearty and aromatic, this braised lamb dish, adapted from my mother, Annette Gertner, takes inspiration from the Middle East by way of Eastern Europe. It simmers mostly unattended and even benefits from being made earlier in the day - or even a day or two in advance - and reheated. The four shanks yield four copious portions. (The recipe will serve six if every guest does not insist on having a bone.) Orzo alongside will sop up the sauce.
Provided by Florence Fabricant
Categories meat, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Pat dry lamb shanks. In a heavy casserole or Dutch oven that will hold all the shanks, heat oil on medium-high. Add lamb shanks and brown on all sides, about 10 minutes. Remove to a platter. Season with salt and pepper. Reduce heat to medium-low.
- Add bell peppers and onions to the pan. Sauté, stirring, until the vegetables wilt and just begin to color, 5 to 6 minutes. Add garlic, dill seed, paprika and cinnamon. Stir. Add stock and wine. Bring to a simmer. Stir in tomato paste and oregano. Season with salt and pepper. Stir in lemon juice. Return lamb shanks to the pot along with any juices on the platter. Cover them with a piece of parchment or waxed paper, cover pot with lid, reduce heat to very low and cook about 2 hours, basting the shanks occasionally and turning them at least once until the meat is very tender when pierced with a knife.
- Remove shanks from the pot. Increase heat to medium and reduce sauce by about a third, about 10 minutes. Taste and season with salt and pepper as needed. Return shanks to the pot, baste and reheat. Serve directly from the casserole or transfer to a serving dish. Strew with fresh dill before serving.
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