My friend Stefania (a.k.a. CityMama) brought us a delicious dinner after the baby was born. Stefania blogs about food AND does meal plans each week, so she’s a girl after my own heart. I was looking forward to seeing what she would bring us for dinner and, let me tell you, she did not disappoint. This braised chicken served with a side of bulgar wheat with sliced almonds was scrumptious.
Stefania sent me the recipe with a note that it’s an easy “wing it” recipe that is very forgiving. I like those kinds of recipes! And not only is it easy, but the flavors are wonderful – a perfect balance of savory tastes with a bit of sweet thrown in. Yum!
- olive oil
- 3 pounds of cut up chicken parts (Stefania used thighs because she loves them, and I wholeheartedly agree!)
- 1 onion, diced
- 2-3 cloves of garlic
- ½ cup or so dry white wine
- 2-3 glugs (tbsps) white wine or white balsamic vinegar (very important!)
- 3 sprigs of fresh rosemary
- ½ cup of golden raisins
- 1 basket of white mushrooms trimmed and sliced in half
- salt and pepper to taste
- In a Dutch oven or covered braising pan, heat olive oil (as much as you like) over medium heat. Season chicken with salt and pepper and add to pan. When chicken is browned, toss in garlic and onion and continue cooking until onions are soft. Deglaze the pan with wine and vinegar, scraping up all the yummy bits. Add rosemary sprigs, raisins, and mushrooms. Stir gently, cover and continue cooking about 15 minutes until chicken is done. Salt and pepper to taste. Remove rosemary before serving. Even better the next day. (Great over rice, pilaf, pasta, bulgur wheat or with bread to soak up the yummy juices!)