Rosemary & Red Wine Braised Chicken

My husband is really lucky I love to cook! And doesn’t “braised” sound so professional? I like doing dishes that take a long time (Don’t be discouraged it’s worth it) This is one I do often and just change it up by using different vegetables and herbs.

Braising (from the French “braiser”) is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods based on whether additional liquid is added.

6 chicken thighs (or what ever will fit in your pot)
2 Cups Red Wine (I had a Merlot that was open so that’s what I used, Any red wine will work)
4 large Carrots chopped (1 inch cut on the bias to look pretty)
10 to 12 baby red potatoes, quartered
1 Cup Onion, chopped
10 Plum tomatoes (Halved and seeds removed. Any other tomatoes will work too)
4 Garlic Cloves
4 Sprigs Rosemary (about 2 inches long)
2 to 4 cups chicken stock (depends on pot)

Season both sides of the chicken thighs with salt and pepper.
Sear in a large pot that has a lid, browning both sides on medium/high heat(3 to 4 min per side).
When browned remove and place on a plate for later.
Drain out excess oil/fat leaving browed bits on the bottom.
On same heat add carrots, onion, garlic and potatoes to the pot.
Add in a about a 1/2 cup of wine and gently stir while scraping bits from the bottom. Use a wooden spoon.
Let the wine absorb into the vegetables and then add a little more and continue until you used all the wine.
Add in the stock and tomatoes.
Gently return the chicken to the pot, working it down into the liquid so it is mostly covered. Scoop the vegetables and put on to of the chicken if you need to, to get it down.
Bring to a boil and then reduce to a simmer.
Tuck in the rosemary springs so they are not just floating on the top.
Cover the pot leaving a small gap, this will help keep it from spilling over.
Simmer for 1 hour then uncover and simmer for an additional hour.
Using thongs gently remove chicken, it is very tender and falls off the bone so carefully take it out so it it mostly together for serving.
With a slotted spoon remove all the vegetables and put in a separate bowl.
Discard the rosemary.
Strain the stock left through a sieve so you have just the liquid left.
Turn up the heat and reduce by 1/2.
To thicken, combine 1 tbls cornstarch and 1 tbls water and add to the boiling stock.
Stir and cook on medium heat for 5 to 10 minutes, until the liquid is thick like a glaze.
To serve Place 2 pieces of the chicken on a plate or low bowl, place potatoes and carrots around it and then spoon the liquid over the top.
Garnish is a must, braised food looks like a blob of all the same color (mostly) so sprinkle some fresh chives and parsley over the top. This will also give a hint of freshness that really rounds out the dish.
Place a little sprig of rosemary as well to showcase the flavors in the dish.



2 Comments (+add yours?)

  1. trkingmomoe
    Aug 12, 2012 @ 08:04:14

    That would be a good crock pot you just have to sear the meat first. Then put it in the crock.pot. Nice meal waiting when you get home for sharing.


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