Rosemary and White Wine-Braised Chicken
A lighter alternative to coq au vin done Italian-style - and a great way to use up an open bottle of dry white wine. When sweater weather arrives, whip up this one pot dinner that needs little more than a loaf of crusty bread to sop up every last drop of the braising liquid.
Pairing Notes:
You can use any bottle of dry, white wine for the recipe but to drink, think full bodied whites like Italian Vermentino or a sun-ripened Chardonnay from Pouilly-Fuissé. For red, an elegant cru Beaujolais from Brouilly, cool climate New Zealand Pinot Noir or an easy drinking Barbera from Piedmont all make fine pairings for this ultimate cozy, weeknight dish.
Time: 40 minutes
Yield: 4 servings
1 whole chicken, quartered, bone-in, skin on
Salt
Pepper
½ cup white flour
¼ cup olive oil
1 medium onion
2 cloves garlic
12 kalamata olives, pitted
2 ripe Roma tomatoes, diced
2 sprigs of rosemary
½ bottle dry white wine
Crusty white bread
Pat chicken pieces with paper towels to dry. Season chicken on both sides with salt and pepper. Spread flour on a plate. Dredge each piece of chicken in flour to coat, shaking off excess. Set aside.
Heat oil in a heavy bottomed Dutch oven over medium-high heat. Working in two batches, brown chicken skin-side down turning over once golden. Repeat on second side. Place first two pieces aside to rest while repeating with the second two pieces.
Meanwhile, peel onion then slice in half lengthwise once then crosswise into 1 cm slices. Peel garlic and lightly crush with the side of a chef’s knife.
Once the last two pieces are turned to the second side, scatter onions and garlic in the spaces around the chicken. Occasionally stir the onions and garlic around the chicken until they begin to soften, about 5 minutes.
Place reserved chicken pieces back in the pot, golden skin side up, arranging so chicken is in a single layer and garlic and onions are scattered evenly around. Add tomatoes, olives and rosemary, tucking down between and round chicken. Pour in wine until it comes halfway up the side of the chicken. Raise heat to high bringing to a boil. Reduce heat to medium low. Place a lid propped slightly ajar to allow steam to release and liquid to reduce.
Let simmer for about 25 minutes until chicken is tender and coming away from the bone. Taste and adjust seasoning with additional salt and pepper. Serve in shallow bowls with plenty of the braising liquid and crusty bread on the side.