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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken braised in Wine and Rosemary Recipe

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This recipe for Chicken braised in Wine and Rosemary is from The Gray Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 polkas, skinned
2 chicken thighs, skinned
1/2 tsp salt, divided
1/2 tspfreshly ground black pepper, divided
2 tbsp olive oil
1/4 cup flour
1/2 cup chopped shallots
1 tbsp chopped garlic
1 tsp chopped fresh rosemary
1 cup rich red wine
1 cup chicken stock
1 tsp sugar
1 (14.5-ounce) can unsalted whole tomatoes, crushed and undrained
1 bay leaf
2 tbsp chopped fresh flat leaf parsley
Directions:
Directions:
1. Make 1 (1/2-inch-deep) cut in each chicken piece; sprinkle evenly with 1/4 tsp salt and 1/4 tsp pepper. Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Place flour in shallow dish. Dredge chicken in flour. Add chicken to pan; cook 5 minutes on each side. Remove chicken from pan.
2. 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. Ad remaining salt and pepper, chicken stock, sugar, tomatoes, and bay leaf. Bring to a boil; return chickent to pan. Reduce heat to medium; cook, partially covered, 15 minutes or until chicken is done, turning once. Sprinkle with chopped parsley.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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