Braised Chicken with Onions, Rosemary and Sage
Chicken, onions and herbs braised with wine make a warming meal for a cold evening. Serve the chicken over polenta or rice, or set out some crusty bread, to absorb the flavorful juices. Sautéed greens are a colorful accompaniment.
- 3 1/2 lb. large chicken breast halves and thighs, breasts cut in
- Coarse kosher salt and freshly ground pepper, to taste
- 3 Tbs. olive oil
- 2 large yellow onions, 1 finely chopped and 1 cut into 1-inch
- 2 oz. pancetta, chopped
- 2 tsp. minced fresh rosemary
- 1 1/2 tsp. minced fresh sage
- 3 small bay leaves
- 4 whole cloves
- 1 1/2 Tbs. tomato paste
- 1 cup dry white wine
- 2 cups low-sodium chicken broth
Pat the chicken pieces dry with paper towels. Season on both sides with salt and pepper.
In a heavy large, deep fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the chicken and cook, turning once, until browned on both sides. Transfer to a plate.
Pour off the fat from the pan and warm the remaining 1 Tbs. olive oil. Add the chopped onion, onion pieces, pancetta, rosemary, sage, bay leaves and cloves. Sauté until the onions begin to brown, about 8 minutes. Stir in the tomato paste. Add the wine and bring to a boil, stirring to scrape up the browned bits on the pan bottom.
Return the chicken to the pan along with any juices accumulated on the plate. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer until the chicken breast pieces are cooked through, frequently spooning the cooking liquid over, and turning the pieces, about 20 minutes. Transfer the chicken breasts to a plate. Continue cooking the thighs until tender, about 15 minutes more. Return the breasts to the pan and simmer until heated through, about 3 minutes. Taste and adjust the seasonings with salt and pepper. Discard the bay leaves. Serve immediately. Serves 4.
Quick tips: For even fuller flavor, season the chicken 30 minutes before cooking. When stocking your pantry, look for tomato paste in a tube instead of in a can; it keeps for ages in the refrigerator.
Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).