Saturday, January 17, 2009

Red Wine Stewed Chicken

This is from Adventures of an Italian Food Lover. If you don't have the time or inclination to cut up a whole chicken, buy one already cut into serving pieces. We ate this with a green salad and french bread to sop up the sauce, but it would be good with pasta or potatoes as well. I'm going to use the leftovers to make a chickpea soup (Take chicken off the bone, add chickpeas, and chicken stock.).

Serves 4

4 garlic cloves, minced
1 medium onion,chopped
2 tbl fresh rosemary, chopped
2 tbl parsley, chopped
1 celery rib, chopped
1 chicken, cut into 6-10 pieces
salt & pepper
1/2 cup dry red wine, I used a Rhone red, but the original recipe calls for a Brunello di Montalcino or a Rosso di Montalcino
2 cups pureed canned plum tomatoes
1/4-1/2 tsp dried red pepper flakes

Season chicken with salt and pepper. Put chicken pieces in a 4-quart, heavy-bottomed pot over medium heat. Saute until brown, and remove excess fat. Add the vegetables & herbs and saute a few minutes.

Add the wine, raise the heat to high, and evaporate the wine. Add the tomato puree, season with salt, pepper, and chili. Bring to a simmer, lower the heat and cook,uncovered, for 20-25 minutes. Add a little water if the sauce appears too dry.

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