January Recipe: Wine & Tomato Braised Chicken

Beauties and the Feast is a cooking/recipe club, so instead of assigning a book to read for the month of January, I’m assigning a recipe to try. Here’s how it will work. Below I’ll post a recipe – if you have a chance, give it a try. Toward the end of the month I’ll do a “discussion” post where we can all gather virtually to talk about this recipe, post pictures, modifications etc. We’re hoping for lots of comments and participation! A new recipe to try will be posted at the beginning of February.

Here are some questions I’ll ask, so you can be taking notes while you’re cooking:
1. What modifications did you make to this recipe?
2. What did you make to go with it or serve as a side dish?
3. What beverage complemented your chicken?
4. Did you make both the Night 1 and Night 2 versions?
5. On a scale of 1-10 (10 being the most difficult), how difficult would you say this recipe was?
6. What advice would you give to others trying this recipe?
7. How likely are you to make this recipe again?

My friend Hillary introduced me to Eating Well and it quickly became my favorite food magazine. So for my first recipe, I’m pulling from the February 2011 issue: Slow Food, Fast. Cook Once, Eat Twice. Doesn’t get any better than that!

NIGHT 1
Wine & Tomato Braised Chicken

Ingredients:
• 4 slices bacon
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon fennel seeds
• 1 teaspoon freshly ground pepper
• 1 bay leaf
• 1 cup dry white wine (If you prefer, substitute 1 cup reduced-sodium chicken broth mixed with 1 tablespoon fresh lemon juice for the wine.)
• 1 28-ounce can tomatoes, with juice, coarsely chopped
• 1 teaspoon salt
• 10 bone-in chicken thighs (about 3 3/4 pounds), skin removed, trimmed
• 1/4 cup finely chopped fresh parsley

Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.

Drain off all but 2 tablespoons fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.

Place chicken thighs in a 4-quart (or larger) slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low. Remove the bay leaf. Serve sprinkled with parsley.

NIGHT 2
Braised Chicken Gumbo

With the leftovers from your Wine & Tomato Braised Chicken, this gumbo is an absolute breeze to make. The only prep you’ll need to do it to dice a bell pepper and slice some okra if you’re using fresh. That’s it!

Ingredients:
• 1 tablespoon extra-virgin olive oil
• 1 medium red or green bell pepper, diced
• 2 tablespoons all-purpose flour
• 2 cups shredded chicken from Wine & Tomato Braised Chicken
• 2 cups reduced-sodium chicken broth
• 1 cup sliced okra, fresh or frozen (thawed)
• ¾ cup instant brown rice
• 1/8-1/4 teaspoon cayenne pepper

Turn 2 cups each of leftover chicken and sauce into Braised Chicken Gumbo. Heat 1 tablespoon extra-virgin olive oil in a large saucepan over medium heat. Add 1 diced medium red or green bell pepper and 2 tablespoons all-purpose flour and cook, stirring, until the pepper is beginning to soften and the flour is golden brown, about 2 minutes. Add 2 cups shredded chicken, 2 cups sauce, 2 cups reduced-sodium chicken broth, 1 cup sliced okra (fresh or frozen, thawed), 3/4 cup instant brown rice and 1/8-1/4 teaspoon cayenne pepper. Bring to a boil. Reduce the heat and simmer until the flavors meld and the okra is tender, about 10 minutes.

Happy New Year and Happy Cooking, Eating and Drinking!



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