Rosemary & Red Wine Braised Chicken

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This recipe courtesy of Cooking Light Magazine reminds me of a chicken cacciatore without the long cooking time required of the traditional dish.   Cacciatore is a winter dish and it is spring so meals need to be lighter.  Because I love deep and flavorful dishes I’ve increased the amount of garlic and rosemary called for in the recipe and added an extra bay leaf.  The results are a lighter yet still flavorful chicken dish that when served with garlic mashed red skin potatoes (again, more flavor) and peas makes for a complete meal.  You can easily double the recipe to accommodate a larger family or triple it for a crowd.  
Rosemary & Red Wine Braised Chicken
Serves 2

2 bone-in chicken drumsticks 

2 bone-in chicken thighs

1 Teaspoon, divided

1 Teaspoon freshly ground black pepper, divided 

2 Tablespoons olive oil

1/4 cup all-purpose flour 

1/2 cup chopped shallots

2 Tablespoons chopped garlic

1 Tablespoon chopped fresh rosemary

1 cup Chianti or other rich red wine

1 cup unsalted chicken stock 

1 Teaspoon sugar 

1 (14.5-ounce) can unsalted whole tomatoes, crushed and undrained

2 bay leaves

2 tablespoons chopped fresh flat-leaf parsley

  • Make 1 (1/2-inch-deep) cut in each chicken piece; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat.
  • Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 5 minutes on each side. Remove chicken from pan.
  • Add shallots, garlic, and rosemary to pan; cook 2 minutes or until tender, stirring frequently.
  • Add wine to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits.
  • Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, chicken stock, sugar, tomatoes, and bay leaf.
  • Bring to a boil and boil for several minutes until the amount of liquid is reduced.
  • Return chicken to pan. Reduce heat to medium; cook, partially covered, 15 minutes or until chicken is done, turning once.
  • Sprinkle with chopped parsley.
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One thought on “Rosemary & Red Wine Braised Chicken

  1. […] well. And this time of year nothing tastes better alongside a hearty dish of chicken parmesan or chicken stew than a slice of […]

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