Red Wine Braised Chicken With Chorizo And Chickpeas Food

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.

SAUTéED CHORIZO WITH RED WINE

Steps:

• Heat the oil in a large frying pan and gently sauté the onion for a few mins until softened. Add the garlic and cook for a few mins more.
• Push the onion and garlic to the side of the pan and add the chorizo. Brown all over, then add the wine and stir in the honey.
• Cover and cook gently for 5 mins or until the sausages are cooked through and coated with the sauce. Add a splash of water if the pan is looking dry. Serve scattered with parsley and some crusty bread to mop up the spicy juices.

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.

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.

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.