More about "braised chicken with tomato pancetta and zinfandel recipes"
CHICKEN BRAISED WITH PANCETTA AND TOMATOES RECIPE - LOS …
From latimes.com
Servings 6-8Estimated Reading Time 5 minsCategory MAINS, POULTRY, STEWS/BRAISESTotal Time 1 hr 35 mins
- Pat the chicken thoroughly dry with a paper towel and season generously with salt and pepper on both sides. Have a large braising pan or Dutch oven ready.
- Heat the oil in a large skillet over medium-high heat. When it’s hot enough that a piece of the chicken dipped in the oil sizzles, add the chicken, skin-side down. You’ll need to do this in two batches.
- Cook until the chicken has browned, 6 to 7 minutes minutes, and then turn and cook on the other side until it no longer looks raw, 5 to 6 minutes. When it is done, remove the chicken to the braising pan and keep it warm.
- Pour off all but 2 tablespoons of oil and add the pancetta. Cook until it is browned, about 3 minutes. Add the onion and cook until it is softened, about 2 minutes, scraping the bottom of the pan to free up any browned sticky bits. Add the carrots and celery and cook until they soften, about 3 minutes. Add the garlic and cook until it is fragrant, about 2 minutes.
RECIPE: CHICKEN BRAISED WITH PANCETTA AND TOMATOES
From thehungrybluebird.com
5/5 (1)Total Time 1 hr 15 minsCategory Main CourseCalories 537 per serving
- Pat chicken dry and season with salt and pepper. Heat oil in large skillet over medium high heat until shimmering. Add chicken, skin-side down, and brown well, then turn over and brown other side, about 10 minutes total. Remove chicken to a plate.
- Pour off all but 2 tablespoons fat and add the pancetta. Cook, stirring, until lightly browned, about 3 minutes. Add the diced onions and cook until softened, scraping up any browned bits. If the bits aren't coming up or seem to be burning, pour in a little water to help deglaze the pan, a little water will do the trick. Onions should take about 2 minutes. Next, add the carrots and celery, cook until softened, another 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the red wine and let it reduce by one third, about 5 minutes. Stir in the tomatoes, bay leaf and rosemary, and cook briefly. Season to taste with more salt and pepper.
- Nestle the chicken pieces back in the pan, spooning a little, sauce over the chicken pieces, cover and cook over medium-low heat until chicken is tender and beginning to pull away from the bone, about 35 to 40 minutes. Sprinkle with parsley before serving.
CHICKEN THIGHS WITH PANCETTA & TOMATOES | ITALIAN …
From italianfoodforever.com
SKILLET CHICKEN WITH TOMATOES, PANCETTA AND MOZZARELLA
From millstonenews.com
RECIPE: CHICKEN BRAISED WITH PANCETTA AND TOMATOES
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CHICKEN BRAISED WITH PANCETTA AND TOMATOES RECIPE
From foodnewsnews.com
BRAISED CHICKEN WITH TOMATO, PANCETTA AND ZINFANDEL
From williams-sonoma.ca
RECIPE: CHICKEN BRAISED WITH PANCETTA AND TOMATOES
From pinterest.com
BRAISED CHICKEN WITH TOMATO, PANCETTA AND ZINFANDEL
From pinterest.com
BRAISED CHICKEN WITH TOMATO, PANCETTA AND ZINFANDEL
From pinterest.ca
CHICKEN BRAISED WITH PANCETTA AND TOMATOES - RECIPES LIST
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RECIPE: CHICKEN BRAISED WITH PANCETTA AND TOMATOES
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BRAISED CHICKEN WITH TOMATO PANCETTA AND ZINFANDEL …
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