Chicken Braised in Red Wine and Rosemary

Chicken Braised in Red Wine and Rosemary

This is one of my absolute favorite recipes from Cooking Light. The drumsticks and chicken thighs are such a nice reprieve from everyday chicken breasts. Every bit of it is moist and savory. The best part is the presentation which is stunning with a roasted or steamed green vegetable and homemade mashed potatoes.

Wifey tip: If you’re making mashers from scratch start them first, then do the chicken and finish sides in the last 10 minutes.

Chicken Braised in Red Wine and Rosemary

Total Time: 40 minutes

Yield: Serves 4

Serving Size: 1 drumstick, 1 thigh, and 1/4 cup sauce

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 (I used Pinot Noir… because wine amiright?)
  • 1 cup unsalted chicken stock
  • 1 teaspoon sugar
  • 1 (14.5-ounce) can unsalted whole tomatoes, crushed and undrained (I used fire roasted and it was amahz)
  • 1 bay leaf
  • 2 tablespoons chopped fresh flat-leaf parsley

Instructions

  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. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 5 minutes on each side. Remove chicken from pan.
  3. 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.
  4. Reduce heat to medium; cook, partially covered, 15 minutes or until chicken is done, turning once. Sprinkle with chopped parsley.
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