Chicken Braised In Red Wine Food

EASY WINE-BRAISED CHICKEN THIGHS WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, combine the spices to make the spice mixture.
• Pat chicken dry and season well with salt on both sides. Now season with the spice mixture on both sides (make sure to lift skin up and rub some of the spice mixture underneath.) Leave aside for 20 minutes or refrigerate uncovered for 2 hours if you have the time.
• In a large braiser or Dutch oven (like this one), heat 1 to 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking (be sure to coat the bottom well with the EVOO.) Add chicken, skin side down, and cook undisturbed for 8 minutes until golden brown (lower heat if it starts to smoke excessively.) Turn chicken over and brown on the other side briefly (about 3 minutes). Transfer chicken to a plate for now.
• To the pot, add shallots and garlic. Cook briefly over medium heat until softer and fragrant. Stir in tomato paste, wine, and broth. Add bay leaves and 1tsp dry rosemary. Season with just a pinch of salt. Bring to a simmer for 4 minutes or so.
• Carefully nestle chicken into the liquid, making sure the liquid covers only 3/4 of the chicken thighs leaving the skins exposed. Add dry figs (or apricots) to the pot. Bring to a simmer.
• Transfer chicken to oven and cook, uncovered, until totally tender and liquid has reduced by about half, about 40-45 minutes (Check half way through to be sure liquid is okay, you should still have some liquid in the end.)
• While chicken is cooking, heat a small non stick pan, adding a very small drizzle of extra virgin olive oil. Add mushrooms and saute.
• About 10 minutes or before the chicken has finished cooking, add mushrooms. Return to oven for those last 10 minutes.
• Remove from oven. Finish with lemon juice and a garnish of fresh parsley.
• Serve with Lebanese rice (making sure to get some of the pan juice on top). Add a side of Greek Bean salad, of balela salad or fattoush salad.

WINE BRAISED CHICKEN (DRUNKEN CHICKEN)

Steps:

• In a large skillet, heat 2 Tablespoons olive oil over medium-high heat.
• Pat chicken pieces dry with paper towel and season well with salt and pepper on both sides.
• In batches, sear each chicken piece until browned on both sides, about 1-2 minutes per side and then place them into a side plate. Make sure you don't overload the pan!
• Once all the chicken is browned and out of the pan, add the remaining Tablespoon of oil (only if needed) and then add sliced onion and smashed garlic.
• Season them with salt and pepper to taste and saute them stirring constantly for a minute or two.
• Next, add the wine to the pan and scrape up the brown bits with a wooden spoon to deglaze the pan.
• After the wine has simmered for a minute or two, add broth and tomato paste. Stir well to combine and add the chicken pieces back into the pan. Bring it to a boil.
• Once boiling, reduce the heat to medium, cover and simmer for an hour, stirring periodically. If it starts to dry out, add a little water (I didn't run into this issue). Serve immediately after the hour is up.

COQ AU VIN (CHICKEN BRAISED IN RED WINE)

Steps:

• Mix flour, salt and pepper and put in paper or plastic bag.
• Drop chicken pieces into bag and shake to coat.
• In large skillet fry bacon until crisp; drain and reserve bacon bits.
• Brown chicken in bacon drippings.
• Remove to a plate.
• Add onions and mushrooms to skillet and cook until onions are tender.
• Drain off fat.
• Return chicken pieces to skillet (or you can place this in a large oven-proof baking dish).
• Add remaining ingredients, including bacon bits.
• Cover and simmer about 1 hours.
• or until chicken is tender.
• (Or cover and bake at 350F for 1-1 1/2 hrs).
• Remove Bouquet Garni before serving.
• Skim off excess fat.
• If desired, sprinkle with snipped parsley.

CHICKEN BRAISED IN RED WINE

Steps:

• Cut stems from fresh mushrooms, and set stems aside.
• Cut mushroom caps in half, and set aside.
• Combine mushroom stems, broth, and wine in a small non-aluminum saucepan, bring to a boil.
• Reduce heat and cook, uncovered 15 minutes or until reduced to 1 cup.
• Strain mixture, reserve cooking liquid, and set aside.
• Discard mushroom stems.
• Sprinkle chicken with salt and pepper, set aside.
• Coat a large frypan with cooking spray, place over medium high heat until hot.
• Add chicken, and cook until browned.
• Remove from frypan, set aside.
• Wipe drippings from pan with a paper towel.
• coat skillet with cooking spray, and place over medium low heat until hot.
• Add onions and garlic, cook until onions are browned.
• Add mushroom caps, reserved cooking liquid, chicken, and remaining ingredients to frypan, bring to a boil.
• Cover, reduce heat and simmer 45 minutes or until chicken is tender.
• Remove chicken, ham, and veggies to a platter, and keep warm, discard herbs.
• Place cooking liquid over high heat, and cook 10 minutes or until reduced to 1/2 cup.
• Serve chicken, ham and veggies with sauce.

WINE-BRAISED CHICKEN WITH APRICOTS

Steps:

• Preheat the oven to 325 degrees F.
• Add the olive oil to a large Dutch oven over medium heat. Season the chicken with salt and pepper. When the oil is hot, place the chicken pieces skin-side down in a single layer in the pot. Cook on both sides, turning several times, until the skin is browned, about 4 minutes. Remove to a plate and set aside.
• Add the garlic, carrot chunks and onion quarters, followed by the wine, stock, apricots and rosemary. Stir together, then return the chicken to the pot. Bring to the boil, cover and braise in the oven until the chicken and vegetables are tender, about 2 1/2 hours.
• Serve the chicken over Cheese Grits with the onions, carrots, garlic and apricots, making sure to get a spoonful or two of the cooking liquid. Garnish with parsley and serve.
• Bring the chicken broth to a boil in a saucepan over medium heat. Slowly stir in the grits, then return to a boil and simmer for 3 to 4 minutes.
• Turn down the heat to low and stir in the Cheddar and cream cheese. Cook until the Cheddar is melted and the cream cheese is incorporated into the mixture, another 3 to 4 minutes. Stir in the butter and keep warm until ready to serve.

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.

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.

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.

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS

Steps:

• Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
• In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
• Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
• Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
• Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
• Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.