Red Wine And Tomato Braised Chicken Food

TOMATO AND RED WINE BRAISED CHICKEN

Steps:

• In a large pot or dutch oven, heat one tablespoons of the oil over a medium-high flame. Sprinkle salt and pepper over the chicken and place skin side down in pot. Sear for a minute or two, until the skin gets some color, then flip and sear an additional minute or two. Remove from pan and set aside. (You may need to do this in batches to prevent overcrowding.)
• Heat remaining oil in the pot the chicken was seared in (do not wash the pot). Add onions and saute for a couple of minutes, until translucent.
• Add mushrooms, pepper, zucchini, eggplant and garlic. Saute, stirring occasionally, until the vegetables are soft and fragrant.
• Add the remaining ingredients to the pot, and stir to combine.
• Place the chicken back into the pot, burying it in the sauce.
• Bring the mixture to a boil, then reduce flame, cover, and let the mixture simmer for about 2 hours, until the chicken is tender.

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.

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!

RED WINE-BRAISED CHICKEN WITH COUSCOUS

Steps:

• Place garlic in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain; set garlic aside.
• Sprinkle chicken with pepper.
• Heat oil in a large Dutch oven over medium-high heat.
• Add chicken; cook 10 minutes or until browned, turning once.
• Remove chicken from pan.
• Increase heat to high; add wine to pan.
• Cook until reduced to 1 cup (about 5 minutes). Remove from heat.
• Stir in garlic, drumsticks, thighs, broth, tomato, and tomato paste.
• Bring to a boil.
• Reduce heat; simmer 5 minutes.
• Add breast halves; cover and cook 30 minutes, turning chicken after 10 minutes. Remove chicken from pan; keep warm.
• Increase heat to medium-high; add olives and capers to pan.
• Cook, uncovered, 10 minutes, stirring occasionally. Return chicken to pan, turning to coat.
• Cover and let stand 5 minutes.
• Serve with couscous. Garnish with parsley, if desired.

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 TOMATOES AND OLIVES

Steps:

• Place the garlic cloves in a saucepan, cover with water, and bring to a boil over medium-high heat. As soon as the water comes to a boil, drain the garlic and discard the water. Repeat. Set the garlic aside.
• Heat 1 tablespoon of the olive oil in a large heavy flameproof casserole over medium-high heat. Add the chicken in a single layer, leaving space between the pieces. Season with salt and pepper, and cook until light golden on each side, 10 minutes total.
• Remove the chicken from the pan and pour off the excess fat. Increase the heat to high, add the wine to the pan, and reduce by approximately half, 10 minutes.
• Return the drumsticks and thighs to the pan, along with the garlic, chicken stock, tomatoes, and tomato paste. Bring to a boil, reduce the heat to low, and simmer for 5 minutes.
• Add the breasts and continue to cook, covered, until the juices from the chicken are clear, 15 to 20 minutes.
• Using tongs, remove the chicken pieces from the pan and set aside; cover with foil to keep warm. Adjust the heat to high, add the olives and capers to the pan, and simmer until the liquid reduces by half and thickens, 10 to 15 minutes. (The chicken and sauce can be prepared ahead to this point and refrigerated. Bring the sauce back to a simmer before continuing.).
• Return the chicken to the pan and heat thoroughly, 5 to 10 minutes. Arrange the chicken on a platter and drizzle the sauce over the top. Garnish with parsley, and serve.