Slow-braised chicken in white wine

Slow-braised chicken in white wine

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For the last official day of winter, treat yourself and your loved ones to this delicious slow-cooked chicken.

The ingredient of Slow-braised chicken in white wine

  1. 1 tablespoon olive oil
  2. 20 (about 2kg) chicken pieces, such as drumsticks and thigh fillets
  3. 200g speck, coarsely chopped
  4. 2 brown onions, halved, coarsely chopped
  5. 6 garlic cloves, thinly sliced
  6. 4 anchovy fillets, finely chopped
  7. 500ml (2 cups) dry white wine
  8. 500ml (2 cups) Massel chicken style liquid stock
  9. 2 tablespoons drained capers
  10. 6 sprigs fresh oregano
  11. 4 sprigs fresh rosemary
  12. 2 ripe tomatoes, finely chopped

The instruction how to make Slow-braised chicken in white wine

  1. Preheat oven to 150u00b0C. Heat half the oil in a large heavy-based saucepan over medium heat. Add a quarter of the chicken and cook, turning, for 5 minutes or until brown. Transfer to a heatproof bowl. Repeat with the remaining chicken, reheating the pan between batches.
  2. Add the speck to the pan and cook, stirring, for 5 minutes or until brown. Transfer to the bowl with the chicken. Add remaining oil to the pan. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic and anchovy and cook, stirring, for 1 minute or until aromatic. Return chicken and speck to the pan with the wine, stock, capers, oregano and rosemary and bring to the boil. Remove from heat and add tomato.
  3. Transfer to an ovenproof dish. Bake in oven, loosely covered, for 1 1/2 hours or until chicken is tender and the sauce thickens. Taste and season with salt and pepper. Serve with parmesan polenta (see related recipe).

Nutritions of Slow-braised chicken in white wine

fatContent: 419.684 calories
saturatedFatContent: 25 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 3 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent:
cholesterolContent: 40 grams protein
sodiumContent:

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