Slow-Cooked Mediterranean Chicken
Slow-cook your way to an impressive chicken dinner—it’s easy with our Mediterranean braising base, a classic blend of Chardonnay, dried fruits and olives. Just brown the chicken pieces and add the braising base, then simmer until the meat is fork-tender. Serve with couscous (see related recipe at left).
- 1 chicken, about 4 lb., cut into 8 pieces
- Salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1 jar Mediterranean chicken braising base
Season the chicken with salt and pepper.
Slow-cooker method: In a large fry pan over medium-high heat, warm the olive oil until just smoking. Working in batches, brown the chicken on both sides, 8 to 10 minutes per batch. Transfer to a slow cooker and add the braising base. Cover and cook on high according to the manufacturer’s instructions until the meat is fork-tender, about 3 hours.
Oven method: Preheat an oven to 325°F. In a large Dutch oven over medium-high heat, warm the olive oil and brown the chicken as directed above. Return all the chicken to the pot, add the braising base and bring to a simmer. Cover the pot, transfer to the oven and cook until the meat is fork-tender, 2 to 2 1/2 hours.
Transfer the chicken and sauce to a serving bowl and serve immediately. Serves 4 to 6.