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Slow Cooker Wine and Tomato Braised Chicken Thighs

braised-chicken-thighs

Ingredients:

  • 4 slices thick applewood smoked bacon
  • 1 large onion, thinly slice
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon fennel seeds
  • 1 teaspoon freshly ground pepper
  • 1 bay leaf
  • 1 cup dry white wine
  • 1 28-ounce can whole tomatoes, with juice, coarsely chopped
  • 1 teaspoon salt
  • 10 bone-in chicken thighs (about 3¾ pounds), skin removed, trimmed
  • ¼ cup finely chopped fresh parsley

Directions

Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.

Drain off all but 2 tablespoons 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 wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.

Place chicken thighs in a 4-quart (or larger) 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.

Grilled Chicken Thighs with Roasted Tomatoes

chicken-thighs-roasted-tomatoes

Ingredients for the chicken:

  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon olive oil
  • 3 garlic cloves, minced
  • 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Cooking spray

Ingredients for the tomatoes:

  • 2 cups grape tomatoes
  • 2 teaspoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper

Directions

  1. Prepare grill.
  2. To prepare chicken, combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 15 minutes, turning the bag occasionally.
  3. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
  4. Preheat oven to 425°.
  5. To prepare tomatoes, combine tomatoes and 2 teaspoons oil in an 8-inch square baking dish; toss gently. Bake at 425° for 18 minutes or until tomatoes are tender. Combine tomato mixture, parsley, and remaining ingredients, stirring gently. Serve with chicken.