RED WINE-BRAISED CHICKEN WITH CHORIZO AND CHICKPEAS
Steps:
- Place raisins in a small bowl; cover with hot water. Set aside.
- Mix cumin, paprika, 1 1/4 tsp. salt, and 1/4 tsp. cayenne in another small bowl. Pat chicken dry and rub all over with spice mixture.
- Heat oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Add chorizo and cook, stirring frequently, until crisp, 5-8 minutes.
- Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp. salt, and a pinch of cayenne in a medium bowl.
- Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 Tbsp. fat from pan, then return to medium-high heat. Cook chicken, skin side down, until well-browned, 12-14 minutes. Transfer to a plate skin side up. Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes.
- Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan. Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes. Meanwhile, drain raisins and stir into chorizo mixture.
- Stir chorizo mixture and Sherry vinegar into chicken mixture. Cook, uncovered, until heated through, about 1 minute. Stir in 1/3 cup parsley, then divide among 4 plates. Top with remaining 1 Tbsp. parsley and serve.
COQ AU VIN (CHICKEN BRAISED IN RED WINE)
Elegant but hearty chicken and wine dish. A nice blend of Burgundy, herbs, and garlic. I serve this with hot cooked noodles, crusty French bread, and a salad for a wonderful company meal. And don't forget the wine!
Provided by papergoddess
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix flour, salt and pepper and put in paper or plastic bag.
- Drop chicken pieces into bag and shake to coat.
- In large skillet fry bacon until crisp; drain and reserve bacon bits.
- Brown chicken in bacon drippings.
- Remove to a plate.
- Add onions and mushrooms to skillet and cook until onions are tender.
- Drain off fat.
- Return chicken pieces to skillet (or you can place this in a large oven-proof baking dish).
- Add remaining ingredients, including bacon bits.
- Cover and simmer about 1 hours.
- or until chicken is tender.
- (Or cover and bake at 350F for 1-1 1/2 hrs).
- Remove Bouquet Garni before serving.
- Skim off excess fat.
- If desired, sprinkle with snipped parsley.
SAUTéED CHORIZO WITH RED WINE
These chunks of spicy sausage in a rich glaze of garlic, honey and red wine are sure to disappear quickly from a buffet or tapas spread
Provided by Lizzie Harris
Categories Buffet, Canapes, Side dish, Snack, Starter
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan and gently sauté the onion for a few mins until softened. Add the garlic and cook for a few mins more.
- Push the onion and garlic to the side of the pan and add the chorizo. Brown all over, then add the wine and stir in the honey.
- Cover and cook gently for 5 mins or until the sausages are cooked through and coated with the sauce. Add a splash of water if the pan is looking dry. Serve scattered with parsley and some crusty bread to mop up the spicy juices.
Nutrition Facts : Calories 441 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.8 milligram of sodium
RED WINE-BRAISED CHICKEN WITH COUSCOUS
Make and share this Red Wine-Braised Chicken With Couscous recipe from Food.com.
Provided by Aussie mum 2_2
Categories Poultry
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place garlic in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain; set garlic aside.
- Sprinkle chicken with pepper.
- Heat oil in a large Dutch oven over medium-high heat.
- Add chicken; cook 10 minutes or until browned, turning once.
- Remove chicken from pan.
- Increase heat to high; add wine to pan.
- Cook until reduced to 1 cup (about 5 minutes). Remove from heat.
- Stir in garlic, drumsticks, thighs, broth, tomato, and tomato paste.
- Bring to a boil.
- Reduce heat; simmer 5 minutes.
- Add breast halves; cover and cook 30 minutes, turning chicken after 10 minutes. Remove chicken from pan; keep warm.
- Increase heat to medium-high; add olives and capers to pan.
- Cook, uncovered, 10 minutes, stirring occasionally. Return chicken to pan, turning to coat.
- Cover and let stand 5 minutes.
- Serve with couscous. Garnish with parsley, if desired.
Nutrition Facts : Calories 400.3, Fat 8.5, SaturatedFat 1.6, Cholesterol 90.3, Sodium 833.8, Carbohydrate 28.3, Fiber 3.2, Sugar 3.9, Protein 30.7
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