Wine-Braised Chicken

January 5, 2007 · 4 comments · Print This Post

in Dinner, Poultry, Soups / Stews

Ever since I was a little girl I’ve always loved pouring over cookbooks, marveling at the gorgeous pictures, and wondering how each one would taste. I have vivid memories of leafing through a well worn edition of the Better Homes and Garden’s Cookbook at my grandmother’s house and I can’t express how excited I was last week when I found a reprint of that very book, complete with fabulous retro images of fondue parties, shish-kabobs, and diagrams detailing how to set a table. It totally makes me want to put on pearls and host a vintage dinner party. Can I offer you a mini gherkin?

Speaking of cookbooks, I used to really dislike the Everyday Food magazine. I remember picking it up on many occasions and thinking that all of the recipes were either ridiculous or disgusting. Now I’m not sure if the magazine has changed or if it’s my attitude, but presently it’s one of my favorite new recipe resources. I’m even a subscriber (thanks to Chris’s grandmother). This month’s theme is cooking light. Now I’m not sure what exactly is light about Chicken Braised in Red Wine, but it certainly tasted like a cold winter’s night…even though it was 60 degrees today. Don’t you just love global warming?! Please note: don’t add extra stock like I did. Just because you have extra broth left in the carton doesn’t mean you have to use it. The base is supposed to be thicker than it appears in the images below. Also, I think it’s only fair to warn you that the carrots in this dish are so going to rock your socks.

A Spice Bouquet
A Spice Bouquet
Whats Up Doc?
What’s Up Doc?!
Mmm...Bacon
Mmm…Bacon
Mmm...Cooked Bacon
Mmm…Cooked Bacon
Brown, Turn, Brown, Turn
Brown, Turn, Brown, Turn
Set Aside
Set Aside
Carrots, Onions & Garlic
Carrots, Onions & Garlic
Tomato Paste to Thicken
Tomato Paste to Thicken
Pour the Wine (and a Glass For Yourself)
Pour the Wine (and a Glass For Yourself)
Sophisticated Chicken, Anyone?
“Sophisticated” Chicken, Anyone?

{ 4 comments… read them below or add one }

1 Grace January 5, 2007 at 10:23 pm

I’m a big fan of Everyday Food myself. Looks delicious, as usual.

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2 Madeline January 7, 2007 at 12:05 am

Very fancy schmancy! That would certainly impress guests, huh? I see what you’re saying about it not being so light – bacon?

Can I borrow some of your global warming? Next week, it’s supposed to snow here in Sacramento for the first time in about 30 years!

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3 Erin January 7, 2007 at 7:43 am

Madeline – So do you think Martha is being covert and sneaking in full fat recipes among the light dishes? The scandal! Ha ha …

I can’t believe it might snow in your town. If this keeps up maybe we’ll start sprouting Palm Trees in New England and Los Angeles will become the new hot ski destination.

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4 Madeline January 7, 2007 at 3:12 pm

Like I’ve said before, Martha does have a record….

😉

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