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
WINE & TOMATO BRAISED CHICKEN -- CROCK POT
From EatingWell Magazine: January/February 2011 -- Chicken thighs cook in a simple herb-infused tomato-and-wine sauce. The bone-in thighs give it plenty of hearty flavor, and because you cook them without the skin, it keeps the dish healthy. There's plenty of sauce, so serve it over noodles or rice.
Provided by KerfuffleUponWincle
Categories Chicken Thigh & Leg
Time 6h30m
Yield 10 serving(s)
Number Of Ingredients 12
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.
BRAISED CHICKEN WITH WHITE WINE, TOMATOES, AND PEAS
Aromatic simmered chicken hits the right notes for dinner on a cold evening. Grape tomatoes, peas, and some lemon juice offer welcome brightness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 9
Steps:
- In a medium saucepan, cook rice according to package instructions. Spread 3 cups cooked rice on a rimmed baking sheet to cool; refrigerate for Chicken Fried Rice, up to 1 day. Cover remaining rice in pan to keep warm; set aside.
- While rice is cooking, season chicken with salt and pepper. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Working in batches, cook chicken until browned, 4 to 5 minutes per side; transfer to a plate (reserve pot).
- Return chicken and any juices to pot; add wine and thyme. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is opaque throughout, 10 to 15 minutes. Remove 4 chicken thighs; refrigerate for Chicken Fried Rice, up to 1 day.
- Add peas and tomatoes to pot; cook, stirring occasionally, until tomatoes are softened, 4 to 5 minutes. Stir in lemon juice; season with salt and pepper. Serve chicken and vegetables over rice, garnished with thyme sprigs.
Nutrition Facts : Calories 532 g, Fat 12 g, Fiber 4 g, Protein 47 g
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
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- 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.
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- In a large, deep skillet, heat 2 tablespoons of the oil until shimmering. Season the chicken with salt and pepper and add half to the skillet. Cook over moderately high heat until browned, about 3 minutes per side. Transfer the browned chicken to a plate and repeat with the remaining chicken. Pour off the fat in the skillet.
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