Chicken With Savory Vegetables, Wine and Crushed Tomatoes
Another great make-ahead Passover chicken. Store covered in the refrigerator and rewarm covered too. The sauce is terrific and continues to season the chicken while it is refrigerated for a day or so.
Recipe type: Main Dish
Serves: 10
Ingredients
- 8 chicken drumsticks or pieces
- 8 chicken thighs
- Kosher salt and freshly ground pepper
- ¼ cup olive oil
- 4 pieces celery, stalks diced
- 2 carrots, sliced
- 1 fennel bulb, sliced
- 1 yellow onion, sliced
- 2 tablespoons Roasted Garlic or 2 teaspoons minced fresh garlic
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 1 can crushed tomatoes
- 1 ½ tablespoons fresh thyme or 1 teaspoon dried thyme
- ½ cup chopped fresh flat-leaf parsley
- 2 cups chicken stock
Instructions
- Preheat the oven to 400°F.
- Season the chicken all over with salt and pepper. Warm a Dutch oven over medium-high heat and add the olive oil. When the oil is hot, add the chicken pieces and cook, turning once, until well browned on both sides, about 4 minutes per side. Transfer the chicken to a plate. Add the celery, carrots, fennel, onion, and roasted garlic to the Dutch oven and cook over medium-high heat until the vegetables start to caramelize, about 7 minutes, stirring once halfway through. Add the tomato paste and sauté for 5 minutes. Add the wine and stir to scrape up the brown hits on the pan bottom. Add the tomatoes, thyme, parsley, and stock to the pot and bring the liquid to a simmer. Return the chicken to the pot, cover, and put the pot in the oven. Bake until the chicken meat begins to pull away from the bone, 45 to 60 minutes. Divide the stew evenly among warmed wide shallow bowls with mashed potatoes or cooked quinoa.
- Rewarm covered if making ahead of time.
