1.21.2011

Rustic Red Wine Braised Chicken and Vegetables

This is a perfectly hearty and comforting meal for these cold winter nights.
Serves 3-4
4 tbsp. extra virgin olive oil
2 chicken breast halves, skinned and trimmed
2 chicken drumsticks, skinned and trimmed
2 chicken thighs, skinned and trimmed
1 tsp. kosher salt, or to taste
1/2 tsp. freshly ground black pepper, or to taste
2 medium fennel bulbs; halved and sliced
1 large sweet onion, chopped
1 lb. carrots, peeled and sliced
4 large cloves garlic, minced
28 oz. can peeled whole campari or roma tomatoes in juice
3 cups cabernet sauvignon (I used Yellowtail Reserve) or other dry red wine
1/4 cup balsamic vinegar
1/8 cup capers
1/8 cup flat leaf parsley, torn or coarsely chopped



Heat oil in a large pan or dutch oven over medium heat.
Season the chicken with salt and pepper, then place in the pan. Let cook 10 minutes, turning once, then remove chicken from pan.
Increase heat to medium high and add fennel, onion, carrots, and garlic to pan. Let cook 5 minutes, stirring occasionally.
Increase heat to high and add tomatoes in juice, wine, and balsamic to pan. Let cook 5 minutes until reduced.
Add capers and chicken to pan, then cover and let cook about 10 minutes until chicken is fully cooked.
Add parsley to pan and gently toss, remove chicken, and taste mixture and adjusting seasoning if necessary.
Serve over rice or couscous.

2 comments:

  1. I must admit, I try not to drink much since I am hypoglycemic but I do like red wine and this looks amazing. So rustic and comforting, I can just taste the depth of flavor this dish must have. Great recipe thanks for sharing.

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  2. WOW! This is really an amazing and attractive post about wintery recipe. I appreciate your posted wonderful photos. Thanks for sharing such an interesting post.

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