Wine Braised Chicken With Pearl Onions Recipes

Steps:

• Using cotton kitchen twine, tie thyme, parsley, and bay leaf into a bundle; set aside.
• Heat a Dutch oven or 5-quart heavy pot with a lid over medium-low. Add bacon; cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in pot).
• Raise heat to medium-high. Season chicken generously with salt and pepper. Working in three batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside.
• Add onion, carrots, and garlic to pot. Cook until onion softens, about 4 minutes. Stir in tomato paste and flour; cook 1 minute.
• Add wine, broth, chicken, and herb bundle. Bring to a boil; cover, and reduce to a simmer. Cook 10 minutes; uncover, and simmer until chicken is cooked through, about 10 minutes. Remove and discard herb bundle; stir in bacon.

Steps:

• Place chicken and onions in a 4-qt. slow cooker. In a small bowl, combine soup, wine and seasonings; pour over chicken and onions. Cook, covered, on low 7-8 hours or until chicken is tender., Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.

Steps:

• Heat oven to 300 degrees. Sprinkle chicken pieces with salt and pepper. Spread a third of the onion slices and all the garlic in the bottom of a 7-quart ovenproof casserole or Dutch oven. Scatter 5 sprigs thyme, 1 bay leaf, and 1 rosemary sprig over the onion layer. Lay half the chicken pieces on top of the herb layer. Repeat with another third of the onion slices, the same amounts of each of the herbs as before, and the remaining chicken pieces; finish with a layer of all the remaining onion slices. Pour Riesling and chicken stock over onions and chicken. Cover casserole, and place in the oven to cook until chicken is tender, about 1 hour and 15 minutes.
• Remove chicken pieces from casserole, and let sit until cool enough to handle. Remove skin from chicken; cut each breast piece in half. Spread each chicken piece with 1/2 teaspoon mustard, season with salt and pepper, and top with sprigs of thyme. Set aside. With a ladle, remove about 1 cup of the chicken cooking liquid from casserole, straining it into a shallow bowl or fat separator; set aside to separate.
• Melt butter in a large skillet over medium heat. Add pearl onions, and season with salt and pepper. Cook, shaking skillet often, until mushrooms soften and turn golden brown, 3 to 4 minutes. Add mushrooms, and season again with salt and pepper. Cook, shaking skillet often, until mushrooms soften and release their juice, 3 to 5 minutes. Cook until juice has evaporated, about 2 minutes. Add 2 tablespoons Madeira to skillet, and cook until evaporated, about 1 minute. Transfer mixture to a bowl, and set aside.
• Return skillet to medium heat. Arrange 5 bacon strips in a single layer in skillet. Cook until bacon renders most of its fat and is golden brown. Place a piece of chicken on each piece of bacon and, using tongs, wrap chicken in bacon in a more or less haphazard way. Do not worry if chicken unwraps; it can be easily rewrapped before serving. Remove chicken from skillet, place on a platter, and cover with foil to keep warm. Drain fat from skillet. Repeat with remaining bacon and chicken.
• Add reserved cooked mushrooms and onions and all the chicken to skillet. Add remaining 2 tablespoons Madeira and the reserved chicken cooking liquid, skimmed of fat. Cook until chicken and vegetables are hot. Serve.

Steps:

• Bring the red wine to the boil with the sprigs of thyme, parsley, bay leaves and peppercorns, then leave to cool for 1 hour; pour the wine over the chicken pieces and marinate for 12 hours.
• Fry the bacon in a frying pan, remove with a slotted spoon; add the oil to the pan and fry the onions until softened; remove to casserole dish.
• Remove the chicken pieces from the marinade and pat dry with kitchen paper.
• Dust the chicken pieces with a little flour, then put them in the frying pan and brown them lightly; pour in the warmed brandy and flambé it (or cook off alcohol); transfer the chicken pieces and liquid to the casserole and add the bacon, strained marinade (with tomato paste stirred in), garlic and mushrooms; cover and cook in a preheated oven at 300F for about 1 hour.
• In the meantime, fry the small onions in butter with the sugar and a little water until glazed; add to the casserole and cook for a further 30 minutes; if the sauce needs thickening, stir in a few small knobs of beurre manié.
• Remove the casserole from the oven and sprinkle the chopped parsley over before serving.

Steps:

• Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
• Preheat the oven to 350°F.
• Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil and when it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
• Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork tender, 2 to 2½ hours. Meanwhile, blanch and peel the onions as instructed in the tips, leaving them whole. Cut the remaining apricots into 1/4-inch strips.
• In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
• When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
• To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side. Serves 8.

Steps:

• In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
• Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
• Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
• Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
• Adjust seasoning. Garnish: Chopped fresh thyme.