The sauce was watery and I only added half of the wine amount. I also added more whole tomatoes then asked for in the recipe, which should of made a thicker sauce. The spices were non existing.
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
I used double the garlic, chicken drumsticks instead of chicken thighs, and red wine instead of white. I cooked for about 5 hours on low. The result: super tender chicken and a sauce I can't stop eating out of the pan with a spoon!
- Take off the skins of whatever cut of chicken you use, to reduce the fat that will be rendered out into the sauce anyway.
- Do use the juice from the canned tomatoes, because the liquid will help cover the chicken and braise it. You can always reduce it later.
- After the chicken is done, take the chicken out. Use a colander to strain out the tomato/garlic/chicken pieces from your sauce, and then put the sauce in a pot on the stove. Bring to a boil and reduce by 1/3 to 1/2, whatever your patience level is. I also added a cornstarch slurry (2 tbs cornstarch with 2 tbs water, whisked together) to thicken the sauce further. Add all vegetation back to the sauce.
You probably don't have to strain out the tomatoes etc, but that's what I did.
My wife and I enjoyed this dish, but I did take the advice of some other reviewers.... (1) Turkey bacon substitute for regular bacon. Even though the pan didn't yield the 2 Tbsp. of grease, it was a much healthier option and the overall taste was not compromised. (2) Instead of the 28oz can, I combined 14.5 oz. can of fire-roasted diced tomatoes and a can of Rotel to the onion mixture; and included the juice from both. This added some extra flavor and a nice 'kick' to the taste. (3) Since it was just me and my wife, we only cooked six chicken thighs which were skinless and boneless. I rubbed the chicken with olive oil and seasoned with a little salt & pepper before placing in Crockpot. (4) The other reviewers are correct, after 3 hours on Low, the chicken was done and perfectly cooked. Keep in mind though that this was in a larger Crockpot and I only used six thighs instead of the ten called for in the recipe (plus they were boneless). Served the chicken with chunky tomato wine sauce on top alongside brown rice and steamed broccoli. Enjoy!
Tasty but the sauce was far too thin - like water - chicken cooked well for 6 hours - won't bother agin not sure when to put in the cornflour as only second time I've used my slow cooker!
Like amny others, I played with the spices to jazz it up. I seasoned the chicken with adobo & olive oil mixture, added a can of Rotel, doubled up on onion & garlic & omitted fennel seed. I only cooked it on low for 3 hours, but probably should have stopped it at 2:15 or 2:30 since the chicken was a tad dry. I removed chicken, blended sauce & added corn starch to thicken. Be forewarned that if you blend it, the bacon may give you a slightly gritty consistency, but I didn't notice it after I shredded the chicken & added back to sauce. Served it over brown rice & had no complaints from the family.