Рецепт Red Wine Braised Chicken
Red Wine Braised Chicken
I could really use a glass of wine. I really need a bottle of wine.
As I was thinking about what to write for this red wine braised chicken recipe, it brought to mind a recipe for coq au vin. Traditional coq au vin tends to include lardons (bacon), mushrooms, and an array of other ingredients. With this version I decided to cut to the chase by sticking with mostly just chicken and wine. I like to think of it as "coq au vin light." Bon appétit.
Ingredients:
- 8 chicken thighs
- salt
- black pepper
- canola oil
- 1 small yellow onion, diced
- 4 garlic cloves, chopped
- 1/2 bottle red wine (I used a Chianti)
Procedure:
Preheat oven to 350˚F.
Season both sides of chicken with salt and pepper. Heat a thin layer of oil in a large skillet over medium-high heat until you can see it begin to shimmer. Place thighs skin side down and cook until browned and crisp; flip over and continue cooking for a couple of minutes. Remove chicken from pan and reserve.
In same pan, sweat onions until translucent (add/remove oil as necessary). Add garlic, season with salt and pepper, and continue to cook for a couple of minutes.
Deglaze (pour and scrape) pan with wine. Return chicken to the skillet. Place the entire pan in the oven for 20 minutes.
Remove thighs and set aside. Place the skillet back on the stove top; bring to a simmer and let the liquid reduce by roughly half.
Serve. The chicken goes nicely with either rice or pasta, and the now reduced braising liquid will act as a lovely sauce.