a big fat “we’re sorry” to those asking for more recipes.  because this isn’t so much a recipe as it is a technique.  culinistas would likely put it into the “slow braise” category.  essentially it’s one pot and five steps - brown meat in a pan, add aromatics, add liquid, simmer until meat is done, serve with whatever you have on hand.  seriously, it’s that easy!  since it comes so naturally, the wife had to scribble down the procedure in order to bring it to you.  maybe we’ll take back the “we’re sorry” after all. red wine braised chicken with creamy white beans serves two to four depending on accompaniments 2-3 bone in chicken breasts with skin removed 1/2 large onion chopped 1 carrot chopped 1 clove garlic chopped 1/2 cup red wine 1 (14-15 oz) can plum tomatoes w/ juice 1 (14-15 oz) can white beans, rinsed and drained 1 bay leaf small bunch of thyme 1/4-1/2 cup oil cured black olives olive oil salt and pepper generously salt and pepper the chicken breasts. add about a tablespoon of oil to a large dutch oven over medium high heat.  brown chicken breasts for about 5 minutes on one side, 2-3 minutes on the other.  remove chicken to a plate and add onion and carrot to the pot.  cook for 3-5 minutes until onions start to brown.  add garlic and cook for 1-2 minutes more.  add the wine and stir, scraping the brown bits off the bottom of the pan.  add tomatoes and beans.  add chicken back to the pot (if necessary, add water to mostly cover chicken with liquid.  see picture below).  crank heat to high and add herbs.  once at a boil, cover pot and reduce heat to medium low.  cook for about 30 minutes stirring in olives after 20.  chicken should come off the bone when prodded with a wooden spoon.  be sure to remove the thyme stems and bay leaf. we served this with a simple salad of spinach, red onion, lemon juice, salt and pepper.  tip from the husband: add greens to the pot!  the whole thing was better the next day reheated with the salad mixed into the beans and chicken.  the fresh hit of red onion and the slight twang of lemon juice dressing made the dish even more delicious.  tip from the wife:  this is a great recipe to experiment with cooking by feel.  try pork, shallots, white wine and greens.  italian sausage, tomato paste and roasted garlic.  cheap cuts of stew meat, potatoes and veal stock.  serve it over pasta or rice or shred up the meat and make a crostini. 

a big fat “we’re sorry” to those asking for more recipes.  because this isn’t so much a recipe as it is a technique.  culinistas would likely put it into the “slow braise” category.  essentially it’s one pot and five steps - brown meat in a pan, add aromatics, add liquid, simmer until meat is done, serve with whatever you have on hand. 

seriously, it’s that easy!  since it comes so naturally, the wife had to scribble down the procedure in order to bring it to you.  maybe we’ll take back the “we’re sorry” after all.

red wine braised chicken with creamy white beans

serves two to four depending on accompaniments

2-3 bone in chicken breasts with skin removed

1/2 large onion chopped

1 carrot chopped

1 clove garlic chopped

1/2 cup red wine

1 (14-15 oz) can plum tomatoes w/ juice

1 (14-15 oz) can white beans, rinsed and drained

1 bay leaf

small bunch of thyme

1/4-1/2 cup oil cured black olives

olive oil

salt and pepper

generously salt and pepper the chicken breasts. add about a tablespoon of oil to a large dutch oven over medium high heat.  brown chicken breasts for about 5 minutes on one side, 2-3 minutes on the other.  remove chicken to a plate and add onion and carrot to the pot.  cook for 3-5 minutes until onions start to brown.  add garlic and cook for 1-2 minutes more.  add the wine and stir, scraping the brown bits off the bottom of the pan.  add tomatoes and beans.  add chicken back to the pot (if necessary, add water to mostly cover chicken with liquid.  see picture below).  crank heat to high and add herbs.  once at a boil, cover pot and reduce heat to medium low.  cook for about 30 minutes stirring in olives after 20.  chicken should come off the bone when prodded with a wooden spoon.  be sure to remove the thyme stems and bay leaf.

we served this with a simple salad of spinach, red onion, lemon juice, salt and pepper. 

tip from the husband: add greens to the pot!  the whole thing was better the next day reheated with the salad mixed into the beans and chicken.  the fresh hit of red onion and the slight twang of lemon juice dressing made the dish even more delicious. 

tip from the wife:  this is a great recipe to experiment with cooking by feel.  try pork, shallots, white wine and greens.  italian sausage, tomato paste and roasted garlic.  cheap cuts of stew meat, potatoes and veal stock.  serve it over pasta or rice or shred up the meat and make a crostini. 

May 19 2009

Photo