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Submitted by Elise on Simply Recipes
- Carbohydrate 8.6502525 g
- Cholesterol 181.125 mg
- Fat 43.366115 g
- Fiber 2.00962505316734 g
- Protein 46.2907075 g
- Saturated Fat 11.39463 g
- Serving Size 1 1 Serving (385g)
- Sodium 176.416 mg
- Sugar 6.64062744683266 g
- Trans Fat 3.33280000000001 g
- Calories 631 calories
Step-by-step
- Rinse chicken and pat dry.
- Heat olive oil in a large skillet on medium heat, add the onions and cook until translucent, stirring occasionally.
- Push the onions to the side.
- Add the garlic and chicken pieces, skin-side down.
- Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side.
- Season chicken with salt and pepper, on both sides.
- Add wine and simmer until reduced by half.
- Add the tomatoes, lower the heat and cover the skillet with the lid slightly ajar.
- Cook the chicken in the simmering liquid, turning and basting from time to time.
- Cook until the thighs are very tender and the meat is almost falling off the bones, about 40 minutes.
- If the stew ever starts to dry out, add a couple tablespoons of water.
Properly browning poultry skin initiates the Maillard reaction, developing complex savory flavor compounds that water-based braising alone cannot achieve. Achieving this crust requires dry surfaces, meaning the rinsed bird must be thoroughly patted with paper towels prior to hitting the hot oil. Acid from the wine and tomatoes breaks down tough connective tissue in the meat over extended cooking, yielding tender muscle fibers. Simmering the white wine until reduced by half evaporates raw alcohol while concentrating tart fruit notes, ensuring the sauce tastes bright rather than sharp. Managing moisture levels carefully prevents the braising liquid from turning watery.
- Slice onions uniformly to ensure they soften at the same rate without burning during the initial sauté phase.
- Keep the skillet lid slightly ajar during the simmer to let steam escape, concentrating the tomato sugars properly.
- Monitor the liquid level closely over the 40-minute cook time, adding two tablespoons of water if the sauce thickens too quickly.
- Store leftovers in an airtight container for up to three days, noting that reheating gently on the stovetop preserves the integrity of the rendered fats.
Freezing this dish works well because braised meats retain their structure during thawing. Reheat frozen portions slowly over low heat with a splash of water to restore the sauce consistency.
