Chicken Shiraz Recipes

JUICY CHICKEN BREASTS WITH TOMATO-SHIRAZ REDUCTION

Steps:

• Divide oil between a medium and large skillet. Heat both over medium heat.
• Add tomatoes and garlic to the large skillet and toss to coat.
• Increase heat under the medium skillet to medium-high. Season chicken with black pepper and garlic salt and place into the the hot oil. Cook until browned on each side, about 7 minutes per side.
• Add red wine to the skillet with the tomato mixture and increase heat to high. Use a spoon to crush any tomatoes that have not reduced on their own. Bring mixture to a rolling simmer and cook until liquid is reduced by half, about 10 minutes. Add brown sugar and butter and mix well. Reduce heat to low and cover.
• Transfer browned chicken to the tomato sauce and simmer until chicken is no longer pink inside, turning once, about 15 minutes.
• Spread spinach over a serving platter. Place chicken on top of spinach and spoon sauce over the chicken.

CHICKEN SHIRAZ WITH PORCINI AND WHOLE SHALLOTS

Steps:

• Preheat oven to 300°F. Bring broth and porcini mushrooms to boil in small saucepan. Remove from heat and let stand at room temperature until mushrooms soften, about 25 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Pour mushroom broth into medium bowl, leaving sediment behind. Reserve broth.
• Meanwhile, heat oil in heavy large ovenproof pot over medium heat. Add pancetta and cook until crisp and brown, stirring frequently, about 10 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Sprinkle all chicken pieces with salt and pepper. Working in batches, add chicken to pot and cook over medium-high heat until lightly browned, about 5 minutes per side. Transfer chicken to platter.
• Pour off all but 3 tablespoons drippings from pot. Add whole shallots to pot. Cook until lightly browned, about 2 minutes per side. Add crimini mushrooms. Cook until mushrooms begin to brown, stirring frequently, about 6 minutes. Stir in chopped shallots, thyme, garlic, and reserved porcini mushrooms; cook until chopped shallots are soft, about 2 minutes. Stir flour into shallot mixture and continue stirring 1 minute. Stir in wine, reserved mushroom broth, and pancetta. Add chicken thighs and drumsticks to pot. Bring to boil. Cover pot and transfer to oven. Bake 25 minutes. Add chicken breasts to pot. Cover and bake until all chicken is cooked through, about 45 minutes longer. Using slotted spoon, transfer chicken to platter; tent with foil to keep warm.
• Boil sauce in pot until slightly thickened, about 5 minutes. Pour sauce over chicken on platter, sprinkle with parsley, and serve.
• *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
• **An Italian bacon cured in salt; available in the refrigerated deli case of many supermarkets and at Italian markets.

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS

Steps:

• Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
• In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
• Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
• Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
• Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
• Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.

CHICKEN SHIRAZ WITH PORCINI AND WHOLE SHALLOTS

Steps:

• Preheat oven to 300°F.
• Bring broth and porcini mushrooms to boil in small saucepan.
• Remove from heat and let stand at room temperature until mushrooms soften, about 25 minutes.
• Using slotted spoon, transfer mushrooms to cutting board and chop coarsely.
• Pour mushroom broth into medium bowl, leaving sediment behind.
• Reserve broth.
• Meanwhile, heat oil in heavy large ovenproof pot over medium heat.
• Add pancetta and cook until crisp and brown, stirring frequently, about 10 minutes.
• Using slotted spoon, transfer pancetta to paper towels to drain.
• Sprinkle all chicken pieces with salt and pepper.
• Working in batches, add chicken to pot and cook over medium-high heat until lightly browned, about 5 minutes per side.
• Transfer chicken to platter.
• Pour off all but 3 tablespoons drippings from pot.
• Add whole shallots to pot.
• Cook until lightly browned, about 2 minutes per side.
• Add crimini mushrooms.
• Cook until mushrooms begin to brown, stirring frequently, about 6 minutes.
• Stir in chopped shallots, thyme, garlic, and reserved porcini mushrooms; cook until chopped shallots are soft, about 2 minutes.
• Stir flour into shallot mixture and continue stirring 1 minute.
• Stir in wine, reserved mushroom broth, and pancetta.
• Add chicken thighs and drumsticks to pot.
• Bring to boil.
• Cover pot and transfer to oven.
• Bake 25 minutes.
• Add chicken breasts to pot.
• Cover and bake until all chicken is cooked through, about 45 minutes longer.
• Using slotted spoon, transfer chicken to platter; tent with foil to keep warm.
• Boil sauce in pot until slightly thickened, about 5 minutes.
• Pour sauce over chicken on platter, sprinkle with parsley, and serve.