Photo: Drunken Chicken ...heavy on the sauce! Recipe
Ingredients
- 4 pieces bone-in, skin on dark meat chicken (2 thighs and 2 drummers)
- 1 bone-in, skin-on chicken breast, cut into quarters
- Salt and freshly ground black pepper
- 2 tablespoons EVOO
- 1 cup loosely packed mixed fresh herbs (parsley, sage, rosemary and thyme), chopped
- 4 cloves garlic, thinly sliced
- 2 ribs celery with leafy tops, chopped
- 1 bay leaf
- 1 carrot, peeled and chopped
- 1 onion, peeled and chopped
- 2 tablespoons tomato paste
- 3 cups dry red wine
- A handful of raisins
- 1/4 cup toasted pine nuts or sliced almonds
- Ciabatta bread, to serve
Directions
Liberally sprinkle the chicken with salt and pepper.
Heat a large cast-iron or heavy skillet over medium-high heat with EVOO, 2 turns of the pan. Brown the chicken well on both sides and remove to a plate. Add half of the herbs, the garlic, celery, bay leaf, carrots and onions to the skillet, season with salt and pepper, and cook 10 minutes, stirring frequently. Stir in the tomato paste and cook until fragrant, about 1 minute. Next add the wine and the raisins and bring to a bubble. Add the chicken back to skillet and cook, turning occasionally, 30 minutes at a simmer. Serve from the skillet or cool and store for make-ahead meal.
To serve, top with the remaining herbs and pine nuts and serve with warm bread.
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By lakota821
Eastern Shore, ...
on September 24, 2012
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This was absolutely delicious! I wasn't sure about all the red wine, but it reduces down to a really flavorful sauce. I did use dried plums instead of raisins. I don't like raisins and Melissa DeArabian uses dried plums in a beef stew recipe that is sooo good. I used all chicken thighs because that is what I had on hand, but I think any mix would be good. I made some roasted potato wedges tossed in olive oil, paprika, oregano,salt, and some of the fresh herb mixture. They were so good in the sauce! This was definately a keeper!
By mommyballard_13...
Ocala, FL
on September 16, 2012
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For some reason, I didn't care for the carrots and celery at all. The chicken was really yummy and so was the sauce. But that with some bread did not a full tummy make. Next time I make this, I am going to just break the carrot and celery stalks in half and throw them in for flavor, but make an additional veggie to serve. I also plan on reducing down the sauce a little more so it thicker. I made some roasted garlic and rosemarry potatoes tonight. This was not a super filling meal so I think I'll make something a little more rich for the side dish; even my 3 year old got up and ate crackers 30 minutes after dinner and my husband and I were starving. I did not make this for a make ahead meal, so I have no clue how it reheats.
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