Wednesday, November 8, 2017

Braised Chicken in Red Wine

recipe adapted from here
half chicken - chopped into pieces, bone-in
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

  1. Make 1 (1/2-inch-deep) cut in each chicken piece; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat.
  3. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 5 minutes on each side. Remove chicken from pan.
  4. Add shallots, garlic, and rosemary to pan; cook 2 minutes or until tender, stirring frequently.
  5. Add wine to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits.
  6. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, chicken stock, sugar, tomatoes, and bay leaf.
  7. Bring to a boil; return chicken to pan. Reduce heat to medium; cook, partially covered, 15 minutes or until chicken is done, turning once.
  8. Sprinkle with chopped parsley.

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