WINE AND TOMATO BRAISED CHICKEN WITH SECOND NIGHT
Posting for safe-keeping! I love the idea of cooking something to eat one night that has a specific use for another meal. Makes things so economical! Only problem is the recipe ingredients and directions will be long! From Eating Well, with a small adjustment by me. I couldn't get food.com to separate this into two sets of...
Provided by Lynette !
Categories Chicken Soups
Time 6h10m
Number Of Ingredients 24
Steps:
- 1. For Wine and Tomato Braised Chicken: Cook the bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
- 2. Drain off all but 2 tbsp fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper, and bay leaf and cook, stirring for 1 minute. Add the wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add the chopped tomatoes and their juice and salt; stir well.
- 3. Place the chicken thighs in a 4 quart slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low. Remove the bay leaf. Serve sprinkled with parsley.
- 4. For Chicken Gumbo Soup: Brown the sliced smoked sausage over medium heat until nicely browned on each side. Remove the sausage from the skillet and drain on paper towels.
- 5. Add enough oil to equal 1 tbsp (depends on the fat rendered from your smoked sausage). Add the bell pepper and flour and cook, stirring, until the pepper is beginning to soften and the flour is golden brown, about 2 minutes.
- 6. Add the chicken, sauce, broth sausage, okra, rice and cayenne. Bring to a boil. Reduce the heat and simmer until the flavors meld and the okra is tender, about 10 minutes.
BRAISED CHICKEN IN AROMATIC TOMATO SAUCE
Categories Chicken Poultry Tomato Braise Valentine's Day Spice Cinnamon Clove Nutmeg Bon Appétit
Yield Serves 4
Number Of Ingredients 17
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat. Add chicken in batches and cook until brown on all sides, about 8 minutes per batch. Place chicken on platter. Add onions to Dutch oven; sauté until tender, about 5 minutes. Add spices; stir until fragrant, about 1 minute. Stir in tomatoes and their juices and water. Return chicken to Dutch oven. Cover; simmer over medium-low heat until chicken is very tender, about 35 minutes.
- Transfer chicken to platter. Tent with foil. Add 2 tablespoons vinegar, tomato paste and sugar to Dutch oven. Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes. Season with salt, pepper and more vinegar, if desired. Remove from heat. Cover to keep warm.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to platter. Top with chicken, sauce and cheese.
BRAISED CHICKEN IN SUN-DRIED TOMATO CREAM
Categories Milk/Cream Chicken Tomato Sauté Low Carb Quick & Easy Low Sodium Basil White Wine Bon Appétit
Yield Makes 2 Servings; can be doubled
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skillet and sauté until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add white wine, cream and tomatoes and bring to boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.
BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
- Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
- Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams
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
More about "wine and tomato braised chicken with second night recipes"
TOMATO-BRAISED ROTISSERIE CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (20)Author David TamarkinServings 4Estimated Reading Time 4 mins
- Heat oil in a large Dutch oven or skillet with a lid over medium. Cook bacon, stirring occasionally, until starting to brown, about 5 minutes. Add shallots and cook, stirring occasionally, until shallots are softened and bacon is brown and crisp, 8–10 minutes.
- Increase heat to high and add wine, garlic, and rosemary to pot. Cook, stirring, until wine is reduced by half, about 1 minute. Add tomatoes along with their juices, broth, salt, and red pepper flakes and bring liquid to a boil. Reduce heat to medium; nestle in chicken, skin side up. Top with kale, cover pot, and cook until kale is wilted, 5–7 minutes. Stir kale into sauce and continue to cook, uncovered, until chicken is warmed through, about 5 minutes more.
CHICKEN WITH RED WINE VINEGAR AND TOMATOES - SOUTHERN FOOD …
From southernfoodandfun.com
4.8/5 (16)Total Time 50 minsCategory ChickenCalories 440 per serving
- Put flour, salt and pepper in a 1-gallon zip top bag. Close and shake to mix then add chicken and shake to thoroughly coat.
- Heat 2 tablespoons oil in 12-inch skillet over medium-high heat. Add 1/2 of chicken to skillet and brown both sides. Remove to bowl.
- Add oil to skillet and brown the rest of the chicken. Remove to bowl. Add onion to skillet and cook about 2 minutes, stirring occasionally. Add garlic and cook 30 seconds.
- Add tomatoes and bay leaf and cook 2-3 minutes. Add red wine vinegar and boil 30 seconds. Add chicken broth and return chicken to skillet, stirring gently to combine.
WHITE WINE TOMATO BRAISED CHICKEN RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
4.5/5 (20)Category Main DishesServings 8Total Time 55 mins
- 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.
RED WINE AND TOMATO BRAISED CHICKEN - A BEAUTIFUL PLATE
From abeautifulplate.com
5/5 (3)Total Time 3 hrsCategory Chicken And PoultryCalories 591 per serving
- Remove the meat from the fridge and allow to sit out at room temperature for about 10 minutes. Using a small knife, carefully French the drumsticks (leaving the skin on—see the beginning of this video for basic instruction).
- Heat a large Dutch Oven (5.5 Q) or heavy-bottomed pot over medium-high heat. Add a small layer of vegetable oil.
- Meanwhile, season drumsticks generously with salt and pepper. Coat lightly with all-purpose flour and add carefully to the pan, allowing about 1-2 inches between the drumsticks. **Complete in multiple steps depending on how big your pot is.
- Using tongs, sear the drumsticks until golden-brown on all sides (be careful when moving the meat, as the oil may splatter) and set them aside on a large plate. If necessary, you might need to add a bit more oil between multiple batches.
ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES
From theendlessmeal.com
BRAISED CHICKEN, TOMATOES AND BACON | WILLIAMS SONOMA
From williams-sonoma.com
WINE & TOMATO BRAISED CHICKEN RECIPE - COOK.ME …
From cook.me
TOMATO BRAISED CHICKEN THIGHS - SLENDER KITCHEN
From slenderkitchen.com
SPICE-BRAISED CHICKEN LEGS WITH RED WINE AND TOMATO RECIPE
From foodandwine.com
WINE BRAISED CHICKEN (DRUNKEN CHICKEN) - AN EASY CHICKEN DINNER …
From thelifejolie.com
WINE-BRAISED CHICKEN THIGHS WITH SHALLOTS AND MUSHROOMS
From themediterraneandish.com
MUSTARD AND WINE-BRAISED CHICKEN THIGHS WITH MUSHROOMS AND
From thekitchn.com
WHITE WINE AND TOMATO-BRAISED CHICKEN • MUIR GLEN ORGANIC
From muirglen.com
TOMATO-BRAISED CHICKEN WITH CAPERS | WILLIAMS SONOMA
From williams-sonoma.com
CHICKEN WITH TOMATOES AND WINE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CREAMY CHICKEN & MUSHROOMS - EATINGWELL
From eatingwell.com
COOK ONCE, EAT TWICE CROCK-POT RECIPES | EATINGWELL
From eatingwell.com
RED WINE AND TOMATO BRAISED CHICKEN DRUMSTICKS
From dogoodchicken.com
You'll also love