Braised Chicken And Vegetables
In this hearty and flavorful recipe, tender chicken pieces are cooked until golden brown, then simmered in a rich and savory red wine sauce with aromatic herbs, mushrooms, and carrots. This dish is a comforting and satisfying meal that is perfect for a cozy dinner with loved ones. So gather your ingredients and get ready to enjoy a delicious homemade meal that is sure to impress!
— Constant Cookbook
Ingredients
- 1/2 cup all-purpose flour
- 1 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 chickens, each about 3 1/2 lb., neck and giblets removed, cut into 16 serving pieces
- 4 Tbs. (1/2 stick) unsalted butter
- 2 cups dry red wine
- 2 cups chicken broth
- 1 can (14 1/2 oz.) diced tomatoes with juice
- 3 fresh thyme sprigs
- 1/2 lb. button mushrooms, halved
- 1 lb. carrots, peeled and cut into 2-inch pieces
Instructions
- <b>Brown the chicken</b>
- In a shallow bowl, combine the flour, salt and pepper. Dredge the chicken pieces in the flour mixture and shake off the excess. In a large fry pan over medium-high heat, melt the butter. Working in batches, add the chicken and cook, turning once or twice, until golden brown, about 8 minutes. Transfer the chicken to a plate.
- <b>Make the sauce</b>
- Pour the wine into the pan and cook over medium-high heat for about 2 minutes, scraping up the browned bits from the pan bottom. Add the broth, tomatoes and thyme. Bring to a boil, reduce the heat to low and simmer to reduce the liquid, about 5 minutes. Return the chicken and any accumulated juices to the pan. Add the mushrooms and carrots, cover and cook until the vegetables are tender and the chicken is opaque throughout, 25 to 30 minutes.
- Remove 8 pieces of chicken and let cool before storing (see note). Divide the remaining chicken and vegetables among shallow bowls, top with the sauce and serve immediately. Serves 4; makes about 8 cups shredded cooked chicken total.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>One Pot,</i> by Carrolyn Carre&#241;o (Oxmoor House, 2008).
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