Wine Tomato Braised Chicken Recipes

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RED WINE AND TOMATO BRAISED CHICKEN



Red Wine and Tomato Braised Chicken image

Simple red wine and tomato braised chicken drumsticks. Easy and delicious comfort food for the fall or winter months! Serve with Yukon Gold mashed potatoes and vegetables (these green beans almondine would be an excellent choice!) for a wonderful main course. If you want to get fancy, French the chicken drumsticks. Cutting the tendons and ligaments near the knuckle allows the meat to plump and pull together during cooking and, in my opinion, results in more tender meat.

Provided by Laura / A Beautiful Plate

Categories     Chicken and Poultry

Time 3h

Number Of Ingredients 13

unbleached all-purpose flour (for dredging)
2 lbs chicken drumsticks (skin-on) or chicken thighs (roughly 2 drumsticks per serving)
kosher salt
freshly ground black pepper
vegetable oil
1 cup diced yellow onion (roughly 1 small yellow onion)
¾ cup diced carrot (peeled)
¾ cup diced celery stalks
1 tablespoon tomato paste
⅓ cup (80 mL) dry red wine
2 dried bay leaves
2 cups (480 mL) low-sodium chicken stock (low-sodium)
1 (14.5-ounce) can diced tomatoes

Steps:

  • Remove the chicken drumsticks from the fridge and allow them to sit out at room temperature for about 30 minutes. Using a small knife, carefully French the drumsticks (leaving the skin on - this simply involves trimming the tendon and cleaning the bone).
  • Season the drumsticks generously with salt and pepper. Lightly dredge the drumsticks in the all purpose flour.
  • Heat a large Dutch Oven (5 to 6 Quarts) or heavy-bottomed pot over medium-high heat. Add a small layer of vegetable oil. Once the oil is shimmering, add the drumsticks to the pan, setting them apart by 1 to 2 inches. You may need to sear the drumsticks in batches to avoid over-crowding the pan.
  • Sear the drumsticks until golden brown on all sides (be careful when flipping the pieces as the oil may splatter). Once the drumsticks are finished searing, set them aside on a large rimmed plate. If needed, you may need to add a bit more oil to the pot between batches.
  • Once the drumsticks are seared, return the pan to medium high heat - leave roughly 1-2 tablespoons of chicken fat in the pan - and add the chopped onions to the pan, sautéing them for 3 to 5 minutes, stirring frequently. Add the diced carrots and celery and continue to cook over medium heat, allowing the vegetables to gain some color and caramelize. If they gain too much color, add a small splash of water to the pan to deglaze and add moisture.
  • Add the tomato paste and cook for for 1 to 2 minutes, stirring constantly, until thickened. Deglaze the pan with the red wine and using the edge of a wooden spoon, scrape any caramelized bits off the bottom of the pan. Continue to cook until the wine has reduced significantly and the mixture is very thick (and the pan is almost dry).
  • Add the bay leaves, chicken stock, and diced tomatoes to the pot. Bring to a low simmer and then carefully add the seared drumsticks (and any juices on then plate) to the pot. The stock should submerge the drumsticks a third or halfway up.
  • Cover and braise the chicken - the cooking liquid should be at a very low simmer (a couple small bubbles every few seconds) - for 2 to 2½ hours. Check the pot every 30 minutes or so, adjusting the heat as needed and stirring occasionally, or until the meat is very tender and almost falling off the bone.
  • Before serving, season to taste with salt and pepper. Serve with Yukon Gold mashed potatoes and vegetables (these green beans almondine would be an excellent choice!) for a wonderful, comforting main course.
  • Note: If you have leftover braising liquid, do not throw it out. It is full of flavor and body (gelatin). Use as a pasta sauce, soup, or stock base. It can also be reduced, strained and made into a delicious pan sauce!

Nutrition Facts : ServingSize 1 serving, Calories 591 kcal, Carbohydrate 53 g, Protein 46 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 192 mg, Sodium 783 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 13 g

WINE & TOMATO BRAISED CHICKEN -- CROCK POT



Wine & Tomato Braised Chicken -- Crock Pot image

From EatingWell Magazine: January/February 2011 -- Chicken thighs cook in a simple herb-infused tomato-and-wine sauce. The bone-in thighs give it plenty of hearty flavor, and because you cook them without the skin, it keeps the dish healthy. There's plenty of sauce, so serve it over noodles or rice.

Provided by KerfuffleUponWincle

Categories     Chicken Thigh & Leg

Time 6h30m

Yield 10 serving(s)

Number Of Ingredients 12

10 chicken thighs (about 3 3/4 pounds, bone-in, skin removed, trimmed)
4 slices bacon (cooked ~ reserve 2 tablespoons bacon fat)
1 large onion (thinly sliced)
4 garlic cloves (minced)
1 teaspoon dried thyme
1 teaspoon fennel seed
1 teaspoon fresh ground pepper
1 bay leaf
1 cup dry white wine (Or, substitute 1 cup reduced-sodium chicken broth mixed with 1 tablespoon fresh lemon juice)
1 (28 ounce) can tomatoes (with juice, coarsely chopped)
1 teaspoon salt
1/4 cup fresh parsley (finely chopped ~ optional, for garnish)

Steps:

  • Place the skinless, bone-in chicken thighs in a 4-quart (or larger) crock pot.
  • Cook bacon ~ drain well ~ crumble bacon over chicken in crock pot.
  • IF YOU HAVE THE TIME, cook onion, over medium heat, in 2 tablespoons reserved bacon fat, 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.
  • Pour the tomato-wine mixture over chicken.
  • IF YOU DON'T HAVE THE TIME, place the following into crock pot over the chicken: crumbled bacon, sliced onion, garlic, thyme, fennel seeds, pepper, bay leaf, wine, tomatoes and their juice, and salt!
  • Cover and cook until the chicken is very tender, about 3 hours on High, or 6 hours on Low. Remove the bay leaf.
  • Serve chicken and sauce over cooked noodles, or rice ~ garnish with chopped parsley.

WINE-BRAISED CHICKEN



Wine-Braised Chicken image

If you're looking for a hearty one-pot meal for dinner, this is it. Listed as coq au vin in cookbooks and on restaurant menus, this French dish has a name that sounds fancy, but it's simply chicken cooked in red wine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Number Of Ingredients 13

3 fresh thyme sprigs
5 flat-leaf parsley sprigs
1 bay leaf
3 slices bacon, cut into pieces
12 bone-in, skinless chicken thighs (about 4 pounds total)
coarse salt and ground pepper
1 large onion, chopped
6 medium carrots, sliced crosswise on the diagonal into 1/2-inch pieces
2 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 1/2 cups dry red wine, such as a Pinot Noir or French Burgundy
1 can (14.5 ounces) reduced-sodium chicken broth

Steps:

  • Using cotton kitchen twine, tie thyme, parsley, and bay leaf into a bundle; set aside.
  • Heat a Dutch oven or 5-quart heavy pot with a lid over medium-low. Add bacon; cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in pot).
  • Raise heat to medium-high. Season chicken generously with salt and pepper. Working in three batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside.
  • Add onion, carrots, and garlic to pot. Cook until onion softens, about 4 minutes. Stir in tomato paste and flour; cook 1 minute.
  • Add wine, broth, chicken, and herb bundle. Bring to a boil; cover, and reduce to a simmer. Cook 10 minutes; uncover, and simmer until chicken is cooked through, about 10 minutes. Remove and discard herb bundle; stir in bacon.

Nutrition Facts : Calories 446 g, Fat 17 g, Fiber 2 g, Protein 44 g

WINE AND TOMATO BRAISED CHICKEN WITH SECOND NIGHT



Wine and Tomato Braised Chicken with Second Night image

Posting for safe-keeping! I love the idea of cooking something to eat one night that has a specific use for another meal. Makes things so economical! Only problem is the recipe ingredients and directions will be long! From Eating Well, with a small adjustment by me. I couldn't get food.com to separate this into two sets of...

Provided by Lynette !

Categories     Chicken Soups

Time 6h10m

Number Of Ingredients 24

FIRST NIGHT RECIPE: WINE AND TOMATO BRAISED CHICKEN
4 slice bacon
1 large onion, thinly sliced
4 clove garlic, minced
1 tsp dried thyme
1 tsp fennel seed
1 tsp black pepper, freshly ground
1 bay leaf
1 c dry white wine
1 can(s) tomatoes, 28 oz, with juice, coarsely chopped
1 tsp salt
10 chicken thighs, skin removed
1/4 c fresh parsley, finely chopped
SECOND NIGHT OPTION: CHICKEN GUMBO SOUP
2 c smoked sausage, sliced
1/2-1 Tbsp olive oil, depending on the fat content of your sausage
1 medium green bell pepper, diced
2 Tbsp all purpose flour
2 c chicken, shredded, from the wine and tomato braised chicken
2 c sauce from the wine and tomato braised chicken
2 c chicken broth, reduced sodium
1 1/2 c okra, sliced (fresh is best, but frozen is ok)
3/4 c instant rice (brown or white)
1/4 tsp cayenne pepper

Steps:

  • 1. For Wine and Tomato Braised Chicken: Cook the bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
  • 2. Drain off all but 2 tbsp 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 the wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add the chopped tomatoes and their juice and salt; stir well.
  • 3. Place the chicken thighs in a 4 quart 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.
  • 4. For Chicken Gumbo Soup: Brown the sliced smoked sausage over medium heat until nicely browned on each side. Remove the sausage from the skillet and drain on paper towels.
  • 5. Add enough oil to equal 1 tbsp (depends on the fat rendered from your smoked sausage). Add the bell pepper and flour and cook, stirring, until the pepper is beginning to soften and the flour is golden brown, about 2 minutes.
  • 6. Add the chicken, sauce, broth sausage, okra, rice and cayenne. Bring to a boil. Reduce the heat and simmer until the flavors meld and the okra is tender, about 10 minutes.

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