Drunken Chicken ...heavy on the sauce!

Name: Drunken Chicken ...heavy on the sauce!
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 4 pieces bone-in, skin on dark meat chicken (2 thighs and 2 drummers); 1 bone-in, skin-on chicken breast, cut into quarters; Salt and freshly ground black pepper; 2 tablespoons EVOO; 1 cup loosely packed mixed fresh herbs (parsley, sage, rosemary and thyme), chopped; 4 cloves garlic, thinly sliced; 2 ribs celery with leafy tops, chopped; 1 bay leaf; 1 carrot, peeled and chopped; 1 onion, peeled and chopped; 2 tablespoons tomato paste; 3 cups dry red wine; A handful of raisins; 1/4 cup toasted pine nuts or sliced almonds; Ciabatta bread, to serve

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: Get Saucy

Drunken Chicken ...heavy on the sauce!

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

589

Total Fat

30

Saturated Fat

6

Carbohydrates

19

Dietary Fiber

3

Sugar

8

Protein

29

Cholesterol

95

Sodium

984

Total: 1 hr
Prep: 20 min
Cook: 40 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

589

Total Fat

30

Saturated Fat

6

Carbohydrates

19

Dietary Fiber

3

Sugar

8

Protein

29

Cholesterol

95

Sodium

984

Total: 1 hr
Prep: 20 min
Cook: 40 min

Ingredients

4 pieces bone-in, skin on dark meat chicken (2 thighs and 2 drummers)

1 bone-in, skin-on chicken breast, cut into quarters

Salt and freshly ground black pepper

2 tablespoons EVOO

1 cup loosely packed mixed fresh herbs (parsley, sage, rosemary and thyme), chopped

4 cloves garlic, thinly sliced

2 ribs celery with leafy tops, chopped

1 bay leaf

1 carrot, peeled and chopped

1 onion, peeled and chopped

2 tablespoons tomato paste

3 cups dry red wine

A handful of raisins

1/4 cup toasted pine nuts or sliced almonds

Ciabatta bread, to serve

Directions

Liberally sprinkle the chicken with salt and pepper.
Heat a large cast-iron or heavy skillet over medium-high heat with EVOO, 2 turns of the pan. Brown the chicken well on both sides and remove to a plate. Add half of the herbs, the garlic, celery, bay leaf, carrots and onions to the skillet, season with salt and pepper, and cook 10 minutes, stirring frequently. Stir in the tomato paste and cook until fragrant, about 1 minute. Next add the wine and the raisins and bring to a bubble. Add the chicken back to skillet and cook, turning occasionally, 30 minutes at a simmer. Serve from the skillet or cool and store for make-ahead meal.
To serve, top with the remaining herbs and pine nuts and serve with warm bread.