Braised Chicken With Mediterranean Wine Sauce Recipes

Steps:

• Drop pearl onions into boiling water in a Dutch oven, and cook 3 minutes.
• Drain; rinse with cold water, and peel.
• Set aside.
• Melt 1 tablespoon butter in Dutch oven over medium heat.
• Add slivered onion, carrot, and celery; saute 5 minutes.
• Place the onion mixture in a bowl; set aside.
• Add chicken pieces to Dutch oven; cook 4 minutes, turning chicken pieces once.
• Cover, reduce heat to medium-low; cook 10 minutes.
• Combine flour, salt, and pepper; sprinkle over both sides of chicken.
• Cover and cook 5 minutes.
• Return onion mixture to pan; add wine and next 4 ingredients, stirring gently.
• Bring to a boil; cover, reduce heat, and simmer 25 minutes or until chicken is done.
• Remove chicken from pan, and arrange on a serving platter; set aside, and keep warm.
• Discard bay leaf.
• Bring sauce to a boil; cook 7 minutes or until the sauce is reduced to about 3 cups, stirring occasionally.
• Reduce heat to medium; gradually stir in milk, and cook an additional 5 minutes, stirring occasionally.
• Remove from heat; cover and set aside.
• Melt the remaining 2 teaspoons butter in a skillet over medium heat, and add pearl onions.
• Saute 4 minutes or until tender; remove from skillet.
• Add mushrooms, and saute 3 minutes.
• Arrange the pearl onions and the mushrooms around chicken on serving platter, and spoon the sauce over chicken and vegetables.

Steps:

• * Available at Williams-Sonoma stores. Season the chicken with salt and pepper. In a large sauteuse pan over medium-high heat, warm the olive oil until almost smoking. Working in batches, add the chicken, skin-side down, and cook, turning once, until golden on both sides, 3 to 4 minutes per side. Transfer to a baking sheet. Set aside. Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to medium, add the shallots and garlic and cook, stirring occasionally, until tender and translucent, about 2 minutes. Add the wine reduction and stock and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Return the chicken to the pan and add the orange slices and olives. Spoon some of the sauce over the chicken. Cover the pan, reduce the heat to medium-low and cook until the juices run clear when the chicken is pierced with a knife, 45 to 50 minutes. Transfer the chicken to a warmed platter and cover loosely with aluminum foil. Whisk the butter into the sauce, increase the heat to medium-high and cook until the sauce is thickened, 2 to 3 minutes. Pour the sauce over the chicken and serve immediately. This recipe yields 6 servings.