Chicken Braised with Red Wine and Vegetables
Serves 4 to 6
This is one of my favorite Italian-inspired recipes for braised chicken. It is easy, delicious and quick enough for a weeknight dinner. The dried herbs add flavor, but the chicken is very tasty without them. Use any bone-in chicken parts you prefer and make in any amount needed. As with most braised chicken dishes, the skin can be removed before cooking without compromising flavor or moisture.
- 1 whole chicken, cut into serving pieces, with or without skin
- 2 tablespoons olive oil (approximate)
- 4 medium potatoes, cut into 1-1/2 inch cubes
- 2 medium onions, cut into medium wedges
- 1 medium green pepper, cut into large cubes
- 8 ounces cremini or white button mushrooms
- 3 small carrots, peeled and cut into 1-1/2 inch slices
- 6-8 large cloves garlic, peeled
- 1/4 cup dry red wine
- 1/4 cup water, more if needed
- Salt and pepper to taste
- Dried rosemary, thyme and/or sage (optional)
Heat a large skillet over medium-high heat. Add just enough oil to lightly coat bottom of pan. Add chicken and brown on each side, approximately 3 minutes per side. Add vegetables, salt and pepper. Add wine, enough water to cover bottom of pan, and optional seasonings. Bring to boil then lower heat to maintain a simmer. Cover and cook until chicken is done and potatoes are tender, about 50 minutes, checking occasionally and adding a little water if needed. (Do not add more water until the moisture evaporates.) Serve immediately.