WINE AND TOMATO BRAISED CHICKEN WITH SECOND NIGHT

Wine and Tomato Braised Chicken with Second Night image

Provided by Lynette !

Time 6h10m

Number Of Ingredients 24

FIRST NIGHT RECIPE: WINE AND TOMATO BRAISED CHICKEN
4 slice bacon
1 large onion, thinly sliced
4 clove garlic, minced
1 tsp dried thyme
1 tsp fennel seed
1 tsp black pepper, freshly ground
1 bay leaf
1 c dry white wine
1 can(s) tomatoes, 28 oz, with juice, coarsely chopped
1 tsp salt
10 chicken thighs, skin removed
1/4 c fresh parsley, finely chopped
SECOND NIGHT OPTION: CHICKEN GUMBO SOUP
2 c smoked sausage, sliced
1/2-1 Tbsp olive oil, depending on the fat content of your sausage
1 medium green bell pepper, diced
2 Tbsp all purpose flour
2 c chicken, shredded, from the wine and tomato braised chicken
2 c sauce from the wine and tomato braised chicken
2 c chicken broth, reduced sodium
1 1/2 c okra, sliced (fresh is best, but frozen is ok)
3/4 c instant rice (brown or white)
1/4 tsp cayenne pepper

Steps:

1. For Wine and Tomato Braised Chicken: Cook the bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
2. Drain off all but 2 tbsp fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper, and bay leaf and cook, stirring for 1 minute. Add the wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add the chopped tomatoes and their juice and salt; stir well.
3. Place the chicken thighs in a 4 quart slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low. Remove the bay leaf. Serve sprinkled with parsley.
4. For Chicken Gumbo Soup: Brown the sliced smoked sausage over medium heat until nicely browned on each side. Remove the sausage from the skillet and drain on paper towels.
5. Add enough oil to equal 1 tbsp (depends on the fat rendered from your smoked sausage). Add the bell pepper and flour and cook, stirring, until the pepper is beginning to soften and the flour is golden brown, about 2 minutes.
6. Add the chicken, sauce, broth sausage, okra, rice and cayenne. Bring to a boil. Reduce the heat and simmer until the flavors meld and the okra is tender, about 10 minutes.