Braised Chicken In Red Wine (2008-10-29)
The 1/4 bottle of red wine left from the beef stew is just perfect to make braised chicken. I made this recipe up, the ingredients and seasonings are all to taste, feel free to alter or change the amount, but you do need to include canned tomatoes to give body to the sauce.
Braised Chicken In Red Wine (serves 2)
2 thighs and 2 legs (more if you feel particularly carnivorous), 1/4
bottle red wine, a small onion cut into chunks, a clove of garlic
(chopped), 2 bay leaves, 10-12 black pitted olives, 1/2 tsp each dried
basil and oregano, one can of whole or chopped tomatoes, 1-2Tbsp honey
Steps
1) Season chicken with salt and pepper, brown in some olive oil, remove
from pan, set aside.
2) Save a teaspoon of oil in the pan, fry the onion, garlic, bay leaves
for a few minutes till the onion is soft.
3) Deglaze the pan with the red wine, let it boil for a couple of
minutes, then add the tomatoes, olives and herbs, and honey.
4) Return the chicken to the pan. When it has reached boiling
point, turn it to low heat, cover the lid and cook for 30 minutes.
5) If the sauce is too watery after 30 minutes, cook on high heat
uncovered till it's thickened. Check for seasonings before
serving.
6) Serve with short pasta or rice. Make sure you have plenty of
bread to mop up the sauce.
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