Chicken Braised in Wine and Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with Quick Chive Mashed Potatoes and Asparagus with Lemon and Pecorino. This quick braised dish tastes like it has been cooking for hours. We make 1/2-inch-deep cuts in the chicken to expedite the cook time. Ingredients:
4 bone-in chicken drumsticks (about 1 pound), skinned |
4 bone-in chicken thighs (about 1 1/4 pounds), skinned |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
2 tablespoons olive oil |
1/4 cup all-purpose flour |
1/2 cup chopped shallots |
1 tablespoon chopped garlic |
1 teaspoon chopped fresh rosemary |
1 cup chianti or other rich red wine |
1 cup unsalted chicken stock (such as swanson) |
1 teaspoon sugar |
1 (14.5-ounce) can unsalted whole tomatoes, crushed and undrained |
1 bay leaf |
2 tablespoons chopped fresh flat-leaf parsley |
quick chive mashed potatoes |
asparagus with lemon and pecorino |
Directions:
1. Make 1 (1/2-inch-deep) cut in each chicken piece; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 5 minutes on each side. Remove chicken from pan.
2. Add shallots, garlic, and rosemary to pan; cook 2 minutes or until tender, stirring frequently. Add wine to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, chicken stock, sugar, tomatoes, and bay leaf. Bring to a boil; return chicken to pan. Reduce heat to medium; cook, partially covered, 15 minutes or until chicken is done, turning once. Sprinkle with chopped parsley.
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