ForneyLife

Spice-Braised Chicken

Posted in Food, Recipes by Elizabeth on March 24, 2011

Spring is just around the corner here, but the chill in the air refuses to move on. When reading the April issue of Food & Wine, I came across a perfect in between winter and spring kind of dish in the “What to Cook Next” section. Alexandra Guarnaschelli provided a dish with warm  seasonings that was satisfying without being heavy. And, of course, provided an excuse for opening a nice bottle of red wine.

Spice-Braised Chicken Thighs with Tomato and Red Wine

recipe from Food & Wine by Alexandra Guarnaschelli

Ingredients:

  • 9 skinless chicken thighs, fat removed
  • Salt and freshly ground pepper
  • canola oil
  • 1/2 teaspoon cumin seeds
  • 2 large onions, thinly sliced
  • 3 garlic cloves, smashed
  • 2 tablespoons grated fresh ginger
  • One 3-inch cinnamon stick, broken in half
  • 1/2 teaspoon crushed red pepper
  • 2 bay leaves
  • 1 cup dry red wine
  • 1 cup chicken stock or low-sodium broth
  • One 28-ounce can whole tomatoes, chopped, with their juices

In a large, deep skillet, heat about 2 tablespoons of the oil until shimmering. I used a large dutch oven since there was a lot going into this pot. Season the chicken with salt and pepper and add half to the skillet. Cook over moderately high heat until browned, about 3 minutes per side. Transfer the browned chicken to a plate and repeat with the remaining chicken. Pour off the fat in the skillet.

Add about 1 tablespoon of oil to the skillet. Add the cumin seeds and cook over moderately high heat for about 10 seconds, until fragrant (stay close, they become fragrant quickly). Add the onions and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the garlic, ginger, cinnamon stick, crushed red pepper and bay leaves and cook, stirring, until the garlic is golden, about 3 minutes. Add the wine and simmer over moderately low heat for 5 minutes. Add the stock and the tomatoes with their juices and simmer for 10 minutes.

Add the chicken to the sauce along with any accumulated juices and simmer over low heat, turning a few times, until the chicken is cooked through and the sauce is flavorful, about 50 minutes. Discard the cinnamon stick and bay leaves, season with salt and pepper and serve. We served ours over some brown rice. It certainly served as a delicious consolation that spring has yet to fully arrive.

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2 Responses

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  1. Mom said, on March 29, 2011 at 8:49 am

    looks yummy and delicious!!!

  2. Meredith said, on March 29, 2011 at 2:41 pm

    agreed- it looks so good!


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