Chicken Shiraz Recipes

Steps:

• Divide oil between a medium and large skillet. Heat both over medium heat.
• Add tomatoes and garlic to the large skillet and toss to coat.
• Increase heat under the medium skillet to medium-high. Season chicken with black pepper and garlic salt and place into the the hot oil. Cook until browned on each side, about 7 minutes per side.
• Add red wine to the skillet with the tomato mixture and increase heat to high. Use a spoon to crush any tomatoes that have not reduced on their own. Bring mixture to a rolling simmer and cook until liquid is reduced by half, about 10 minutes. Add brown sugar and butter and mix well. Reduce heat to low and cover.
• Transfer browned chicken to the tomato sauce and simmer until chicken is no longer pink inside, turning once, about 15 minutes.
• Spread spinach over a serving platter. Place chicken on top of spinach and spoon sauce over the chicken.

Steps:

• Combine first 5 ingredients in processor. Process until smooth. Place chicken pieces in 15x10x2-inch glass baking dish. Sprinkle chicken with salt and pepper. Pour tarragon-mustard mixture over chicken; toss to coat. Let stand at room temperature 1 hour or refrigerate 2 to 4 hours, turning occasionally.
• Prepare barbecue (medium heat). Place chicken on barbecue. Cover and grill until chicken is almost cooked through, turning every 5 minutes and basting with marinade, about 30 minutes. Grill without basting until chicken is cooked through, about 7 minutes longer. Serve chicken hot, warm, or at room temperature.

Steps:

• Preheat oven to 300°F.
• Bring broth and porcini mushrooms to boil in small saucepan.
• Remove from heat and let stand at room temperature until mushrooms soften, about 25 minutes.
• Using slotted spoon, transfer mushrooms to cutting board and chop coarsely.
• Pour mushroom broth into medium bowl, leaving sediment behind.
• Reserve broth.
• Meanwhile, heat oil in heavy large ovenproof pot over medium heat.
• Add pancetta and cook until crisp and brown, stirring frequently, about 10 minutes.
• Using slotted spoon, transfer pancetta to paper towels to drain.
• Sprinkle all chicken pieces with salt and pepper.
• Working in batches, add chicken to pot and cook over medium-high heat until lightly browned, about 5 minutes per side.
• Transfer chicken to platter.
• Pour off all but 3 tablespoons drippings from pot.
• Add whole shallots to pot.
• Cook until lightly browned, about 2 minutes per side.
• Add crimini mushrooms.
• Cook until mushrooms begin to brown, stirring frequently, about 6 minutes.
• Stir in chopped shallots, thyme, garlic, and reserved porcini mushrooms; cook until chopped shallots are soft, about 2 minutes.
• Stir flour into shallot mixture and continue stirring 1 minute.
• Stir in wine, reserved mushroom broth, and pancetta.
• Add chicken thighs and drumsticks to pot.
• Bring to boil.
• Cover pot and transfer to oven.
• Bake 25 minutes.
• Add chicken breasts to pot.
• Cover and bake until all chicken is cooked through, about 45 minutes longer.
• Using slotted spoon, transfer chicken to platter; tent with foil to keep warm.
• Boil sauce in pot until slightly thickened, about 5 minutes.
• Pour sauce over chicken on platter, sprinkle with parsley, and serve.