Italian Style Braised Chicken In Wine Food

ITALIAN-STYLE BRAISED CHICKEN IN WINE

Steps:

• Season the chicken pieces well with sea salt.
• In a large skillet over medium heat, warm the lard or oil. When the fat shimmers, add the chicken, skin-side down, and cook, turning once and adjusting the heat as needed, until browned on all sides, 12 to 15 minutes. If the chicken skin sticks to the pan, don't force it. Wait a little longer and try again. The chicken will let go when it's ready.
• Transfer the chicken to a plate. Reduce the heat under the pan to low. Stir in the onion and garlic, season with salt, and cook until the onion is softened and translucent, 8 to 10 minutes.
• Add the peperoncino or pepper flakes and cook until fragrant, about 1 minute. Add the wine, increase the heat to medium, and scrape up any browned bits from the sides and bottom of the pan. Cook until the alcohol aroma dissipates and the liquid has nearly completely evaporated, about 3 minutes.
• Toss in the tomatoes and basil and season with salt and stir to combine.
• Return all the chicken pieces except the breasts to the pan and add enough water to barely reach halfway up the sides of the chicken. Cook, stirring and turning the pieces occasionally, until the chicken is tender, the tomatoes have collapsed, and the sauce has a slightly thicker consistency, 25 to 35 minutes.
• Return the chicken breasts to the pan and cook until the internal temperature of the breast reaches 165°F (74°C), about 10 minutes more.
• Transfer the chicken to a platter or serve directly from the skillet, spooning the sauce from the pan over the chicken. Dive in.

CHICKEN LIVERS IN WINE

Steps:

• Heat 2 tbsp of oil in non-stick skillet and saute onions and mushrooms until tender.
• Put aside.
• In a small bowl, combine flour, salt, pepper, paprika and garlic powder.
• Coat the livers in the dry mixture.
• Heat 3 tbsp of oil in non-stick skillet and fry livers until almost done.
• Reduce heat, adding onions, mushrooms and wine.
• Cover and simmer over low heat for 30 minutes.

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.

BRAISED LIGURIAN CHICKEN

Steps:

• In a large bowl, combine flour and salt and pepper to taste.
• Add chicken pieces and toss until evenly coated.
• Place a large saute pan or heat-proof casserole over medium-high heat.
• Add olive oil.
• When oil is hot, add chicken pieces and saute until browned.
• Turn chicken and add rosemary and garlic.
• Continue to saute until garlic is softened, about three minutes.
• Add wine.
• When wine comes to a boil, add anchovies, olives and tomatoes.
• Partly cover pan and lower heat to medium low.
• Simmer until chicken is cooked and broth is reduced to a sauce, about 15 to 20 minutes, depending upon the size of your chicken pieces.
• To serve, discard rosemary sprigs and season dish well with salt and pepper.