Braised Chicken With Onions, Rosemary And Sage
This braised chicken dish is a warm and comforting meal that is sure to impress your loved ones. The tender chicken is cooked in a flavorful combination of onions, pancetta, fresh herbs, and white wine, resulting in a rich and savory sauce that perfectly complements the juicy chicken pieces. This recipe is easy to prepare and perfect for a cozy dinner at home. Serve the chicken with a side of your choice for a satisfying meal that will leave everyone asking for seconds.
— Constant Cookbook
Ingredients
- 3 1/2 lb. large chicken breast halves and thighs, breasts cut in
- half crosswise
- Coarse kosher salt and freshly ground pepper, to taste
- 3 Tbs. olive oil
- 2 large yellow onions, 1 finely chopped and 1 cut into 1-inch
- pieces
- 2 oz. pancetta, chopped
- 2 tsp. minced fresh rosemary
- 1 1/2 tsp. minced fresh sage
- 3 small bay leaves
- 4 whole cloves
- 1 1/2 Tbs. tomato paste
- 1 cup dry white wine
- 2 cups low-sodium chicken broth
Instructions
- Pat the chicken pieces dry with paper towels. Season on both sides with salt and pepper.
- In a heavy large, deep fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the chicken and cook, turning once, until browned on both sides. Transfer to a plate.
- Pour off the fat from the pan and warm the remaining 1 Tbs. olive oil. Add the chopped onion, onion pieces, pancetta, rosemary, sage, bay leaves and cloves. Sauté until the onions begin to brown, about 8 minutes. Stir in the tomato paste. Add the wine and bring to a boil, stirring to scrape up the browned bits on the pan bottom.
- Return the chicken to the pan along with any juices accumulated on the plate. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer until the chicken breast pieces are cooked through, frequently spooning the cooking liquid over, and turning the pieces, about 20 minutes. Transfer the chicken breasts to a plate. Continue cooking the thighs until tender, about 15 minutes more. Return the breasts to the pan and simmer until heated through, about 3 minutes. Taste and adjust the seasonings with salt and pepper. Discard the bay leaves. Serve immediately. Serves 4.
- <b>Quick tips:</b> For even fuller flavor, season the chicken 30 minutes before cooking. When stocking your pantry, look for tomato paste in a tube instead of in a can; it keeps for ages in the refrigerator.
- Adapted from Williams-Sonoma <i>Weeknight Fresh &amp; Fast,</i> by Kristine Kidd (Williams-Sonoma, 2011).
Yield
Serves 4.
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