Today is the start of my new blog Dishing with Kathy Casey and also my farewell Dishing Column for the Seattle Times. I have been dishing up stories and recipes for the Seattle Times for over 12 years and loved every minute of it, but, it’s time to move on to new culinary adventures. Here, in my new venue to dish, you can expect a daily dose of new and exciting recipes, restaurant reviews, cookbook reviews, food trends, tasty travel and kitchen gadgets. Today I’m starting you out with one of my favorite recipes, Chardonnay Braised Chicken. I love to serve this dish with buttered noodles or lush mashed potatoes. Come back tomorrow for more hot dish. And please, telll me what you think. I love feedback, so leave a comment!
Chardonnay Braised Chicken
Makes 4 – 6 servings
2 tablespoons olive oil
1 large chicken (about 4 pounds), cut in pieces (standard 8 pieces: 2 breasts, 2 legs, 2 thighs, 2 wings)
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fennel seed
3/4 cup large-diced onion
3/4 cup large-diced celery
3/4 cup large-diced carrot
3/4 cup sliced mushrooms
3/4 cup large-diced red bell peppers
1 tablespoon minced garlic
1 teaspoon minced fresh thyme
1 3/4 cups Chardonnay wine
1 tablespoon water
1 tablespoon cornstarch
1/4 cup heavy cream
1 tablespoon minced fresh chives
1 tablespoon minced Italian parsley
Preheat oven to 350 degrees F.
1. Preheat oven to 350 degrees.
2. In a braising pan, large Dutch oven or wide soup pot, heat the olive oil over high heat. Meanwhile, lay chicken pieces out on a baking sheet and sprinkle both sides with salt and pepper. In hot oil brown the chicken well, about 4 minutes on each side, doing it in 2 batches if necessary to prevent overcrowding pan. Remove browned chicken to a plate.
3. Reduce heat to medium-high, add the fennel seed and onion and cook for about 10 seconds. Add celery, carrot, mushrooms and bell pepper; cook, stirring often, for about 2 to 3 minutes or until lightly browned.
4. Then add the garlic and stir in, cooking 30 seconds more. Place the chicken back in the pan, tucking it between the vegetables. Add the fresh thyme and the wine. Bring to a boil, then cover pan. Place in preheated oven and cook for 30 minutes. Remove lid from chicken and cook for another 30 minutes or until chicken is very tender and cooked through.
5. Remove chicken and vegetables to a platter and keep warm. Measure liquid; it should be about 2 cups. Return liquid to pan and place pan back over medium-high heat. (If liquid is more than 2 cups, boil for a minute or so to reduce.)
6. In a small cup mix together the water and cornstarch. Whisk the mixture into the sauce mixture in the pan, then add the cream. Cook, whisking continuously, until mixture comes to a boil. Boil for about 2 minutes or until saucy.
7. Remove pan from heat, stir in chives and parsley and spoon sauce over chicken and vegetables.
Copyright 2000, Kathy Casey Food Studios