Wine & Tomato Braised Chicken - Eating Well
Ingredients
- 4 slices bacon
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds
- 1 teaspoon freshly ground pepper
- 1 bay leaf
- 1 cup dry white wine (see Tip)
- 1 28-ounce can whole tomatoes, with juice, coarsely chopped
- 1 teaspoon salt
- 10 bone-in chicken thighs (about 3 3/4 pounds), skin removed, trimmed
- 1/4 cup finely chopped fresh parsley
Preparation
- Cook bacon in a large skillet over medium heat until
crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when
cool.
- Drain off all but 2 tablespoons 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 wine, bring to a boil and boil for 2
minutes, scraping up any browned bits. Add tomatoes and their juice and
salt; stir well.
- Place chicken thighs in a 4-quart (or larger) 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.
- Variation: Turn 2 cups each of leftover chicken and
sauce into Braised Chicken Gumbo. Heat 1 tablespoon extra-virgin olive
oil in a large saucepan over medium heat. Add 1 diced medium red or
green bell pepper and 2 tablespoons all-purpose flour and cook,
stirring, until the pepper is beginning to soften and the flour is
golden brown, about 2 minutes. Add 2 cups shredded chicken, 2 cups
sauce, 2 cups reduced-sodium chicken broth, 1 cup sliced okra (fresh or
frozen, thawed), 3/4 cup instant brown rice (see Tip) and 1/8-1/4
teaspoon cayenne pepper. Bring to a boil. Reduce the heat and simmer
until the flavors meld and the okra is tender, about 10 minutes.
Tips & Notes
- Make Ahead Tip: Prepare Steps 1
& 2, cover and refrigerate bacon and sauce separately for up to 1
day. To finish, bring the sauce to a simmer and continue with Step 3.
The cooked chicken and sauce can be refrigerated for up to 3 days. |
Equipment: 4-quart or larger slow cooker
-
Tip: If you want to use rice that is
not “instant,” stir in 1 cup of any leftover cooked rice instead. Or, if
you have time, add 1/2 cup of quicker-cooking whole-grain rice, such as
Bhutanese red rice or Kalijira rice, and an additional 11/4 cups of
chicken broth before adding the okra. Cook until the rice is almost
tender, about 25 minutes (or according to package instructions) then add
the okra and simmer until it is tender.
-
Tip: If you prefer, substitute 1 cup
reduced-sodium chicken broth mixed with 1 tablespoon fresh lemon juice
for the wine.
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