Braised Chicken with Olives and Red Wine

Cooking

2014-05-01 19.59.08

So, this recipe is for anyone who is A) lazy/aka smart and B) makes their wine choices based on what’s on sale at Cold Storage.

A) Lazy/aka smart because it’s minimal effort for a rich and fancy(ish) meal.

B) Well this takes more time to explain. You know who you are, you’re that person every Friday who hits up the wine section at the grocery store and you’re all “Oh yes, I’m going to get a nice bottle of vino for the night.”

Please imagine this voice with a conspicuous British accent. (Optional: Hint of original Asian accent from wherever you’re REALLY from)

“Oh look the cheapest merlot here is 13.90 – well that can’t be good! It’s just so CHEAP. Oh wait here’s englishsoundingname estate wine discounted from 21.45 to 15.90. Well that’s an AMAZING value. I must buy it and drink it and laugh at my ingenuity at making prudent life choices.”

Then you get home and open the wine bottle. You smell that intense wine-y smell and you try and lie to yourself that it’s not that bad. Then it hits your tongue and you know you can’t have more. Because you’re just not drunk enough. You will never be drunk enough.

But then there’s this: You’re just too cheap to throw it away.

This is when this recipe comes in. Use up that crappy crappy wine you cheap-o. And it might almost make your bad decision seem like a good one.

2 Tbsps olive oil
2 boneless chicken thighs
1 medium yellow onion, sliced
1 tsp Herbs de Provence dried herbs mix (rosemary, thyme, oregano, etc, etc)
2 garlic cloves, minced
1/4 tsp black pepper
1 cup red wine (preferably shiraz but really anything should do)
4 sundried tomatoes in oil
1 can (160 gm) of tomato puree
1/4 cup sliced black olives

In non-stick pan, heat the olive oil over a medium flame.

Place the chicken into the pan, browning them for about 4 minutes on one side.

Turn the chicken over, and move the pieces to one side of the skillet. On the other side of the skillet, sautee the onion and Herbs de Provence for about five minutes, until the onions are softened and a little bit browned. Add the garlic and sautee for 1 minute.

Add the wine, tomato puree, olives and sun-dried tomatoes to the pan.

Stir everything around, increase heat until it boils/simmers.

Turn the heat down to low and cover. Let simmer for an hour. It’s really that easy.

Serve over rice/pasta/some form of carb.

*Adapted from Opera Girl Cooks.
**Photography by Hoi Yee (paper_shins).

Advertisements

2 thoughts on “Braised Chicken with Olives and Red Wine

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s