This recipe is great. I followed the recipe and it came out wonderfully. I served it with steamed broccoli and quinoa. Make sure you have bread for the juices! It filled the house with a delicious aroma and the chicken falls off the bone. 6 hours seemed like more than enough time, 5 probably would have been fine. I garnished it with parsley and Parmesan. This make a perfect Sunday dinner, I'd like to try it with a side of pasta.
Wine & Tomato Braised Chicken
From EatingWell: January/February 2011
Here chicken thighs cook in a simple herb-infused tomato-and-wine sauce. The bone-in thighs give it plenty of hearty flavor, and since you cook them without the skin, it keeps the dish healthy. There’s plenty of sauce, so serve it over pappardelle or brown rice. Steamed broccoli or sautéed broccoli rabe tossed with olive oil and a splash of lemon juice complete the meal.
36 Reviews for Wine & Tomato Braised Chicken
Followed recipe exactly. After it had been cooking for 5 hours, I tasted. YUM. But instead of serving with a pasta or rice, I pulled the chicken out, shredded it, and then added cannellini and garbanzo beans. Served in a bowl with freshly grated parmesan and fresh parsley. Amazing!
I made this exactly as described using a dry sherry for the wine. It was fantastic! I served it with parmasean balsamic quinoa and it was fabulous - definitely in the "favorites" section!
We really enjoyed this recipe. I made it just for my boyfriend and I, and we love leftovers. We will eat it all week and I'll freeze a couple of portions. I made the recipe as directed, with no changes. The chicken fell off the bone, and the bacon (and cooking in the bacon fat) added so much flavor. Delish, and we will make it again! We served it with brown rice and grilled veggies (broccoli and cauliflower).
I made this recipe for a girls' night and it was a huge success. There were no leftovers! Here are the changes I made:
I used Red wine instead of White, adds more flavor.
The bacon only produced 1 tbsp of fat so I used a tbsp of butter (could use heart friend olive oil too)
Added 2 cups of mushroom. I should have added some celery and green pepper.
I used 15 boneless/skinless thighs, could not find the bone in thighs. I cut the thighs in 3 pieces and browned them in a little butter and seasoned them with salt and pepper before putting them in the slow cooker. Next time I would lightly coat the chicken in flour before browning so the sauce thickens up better.
I used no salt added tomatoes since there was so much salt in the recipe.
I also added 1 tsp dried basil and 1/2 tsp chili pepper flakes. and upped the garlic to 6-7 cloves.
Will definitely make this again and again. It is going on my go to list.