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Chicken Hindquarters and Tomato Bits Braised in White Wine


Ready In: 60 Minutes
Cook Time: 5020 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Preheat an oven to 350°F. Rinse the hindquarters and pat dry with paper towels. Sprinkle with the salt and pepper.
  • Melt the butter in a wide, heavy ovenproof sauté pan over high heat. Add the chicken, skin side down, and sauté, turning once, until well browned, about 4 minutes on each side. Remove the chicken to a plate.
  • Pour off all but 1 tbsp of the fat from the pan. Return the pan to medium-high heat, add the onion and garlic, and sauté until softened, about 3 minutes.
  • Return the chicken to the pan, skin side up. Raise the heat to high and pour in the wine and then the stock. Add the dried tomato bits and tuck in the herb sprigs. Bring to a boil.
  • Cover, transfer to the oven, and bake until the chicken is cooked through, 35 to 40 minutes. Remove the chicken to a serving platter.
  • Strain the sauce through a sieve into a bowl, keeping the pan handy. If there is time, set the sauce in the freezer briefly to force the fat to rise, then skim off and discard the fat.
  • Pour the sauce back into the sauté pan and place over high heat. Bring to a boil and boil until thick and richly brown, about 5 minutes. The longer it boils, the less you'll have, but the richer it will taste.
  • Pour the sauce over the chicken. Sprinkle with the minced parsley and serve hot.
  •  SAVE