Sunday, January 9, 2011

20110109 Red Wine Braised Chicken

(SOURCE: Koken & Genieten - Gesmoorde paprikakip)

When I first saw this recipe, I was puzzled as I thought it said "smothered chicken". Then after consulting with my Dutch-English dictionary, I learned that "gesmoorde" can also mean "braised in wine". Ah-ha! The recipe should have stated in the last step "remove Serrano ham from the pan and serve", because the ham was dry and flavorless. I think this dish can be bubbled away on the stove too.

1.3kg chicken, cut into 8 to 12 pieces
2 onions, finely chopped
1 garlic clove, crushed
4 ripe tomatoes, skinned
some dried rosemary
salt and pepper
1 tbsp olive oil
2 bay leaves
250ml dry red wine
3 bell peppers, cut into big chunks
50g Serrano ham, cut into strips

1. Heat oven to 175 degree C. Season the chicken with salt and pepper.
2. Heat the oil in a dutch oven, and brown the chicken for about 5 minutes on each side. Add the onions, garlic, tomatoes, bay leave and rosemary. Finally add red wine, and cook for about 5 minutes over high heat. Cover the dutch oven with a lid, remove from heat, and cook it in an oven for about 40 minutes.
3. Scatter the bell peppers and ham to the dish, and return the dish to the oven and cook for a further 20 minutes.

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