Tuesday, October 14, 2008

Easy Braised Chicken in Red Sauce

Have any extra budget red wine in your fridge? Yeah. We rarely leave bottles half empty. But if you do, this is a good, fairly easy weeknight or Sunday night dinner I adapted from a Cooking Light recipe that's a good use for your leftover vino. Chicken in Red Wine sauce with a briny twist courtesy of capers and anchovies.

1 medium yellow onion
1 tablespoon bottled minced garlic
4 chicken thigh halves, skinned
4 chicken drumsticks, skinned
salt and pepper
2 teaspoons olive oil
2 cups fruity red wine
2 cups canned crushed tomatoes
1 tablespoon tomato paste
2 anchovy fillets, minced
3 tablespoons capers, rinsed

Heat 2 tsp oil in dutch oven. Chop onion into rough chunks. Add onion and garlic to dutch oven. Cook until onion is transparent and garlic is golden and fragrant.

Sprinkle chicken with salt and pepper. Add chicken to dutch oven; cook until browned on each side, approximately 10 minutes. 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 chicken, tomato, and tomato paste. Bring to a boil. Reduce heat; simmer 5 minutes. Cover and cook 20 minutes, turning chicken after 10 minutes. Remove chicken from pan; keep warm.

Increase heat to medium-high; add anchovies 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 quick-cooking couscous (such as Near East).

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