Let’s face it, when winter comes along, there’s really nothing better than a comforting one pot meal. Hearty, flavorful, warming and often times, with the added bonus of an easy clean up! This week’s new recipe is simple and delicious and easy enough to prepare for a week night supper.
Pollo in Vino Bianco
1 Package Skinless, Boneless Chicken Thighs
1 Vidalia Onion, Sliced
2 Ribs Celery, Diced Large
2 Carrots, Diced Large
3 Cloves Garlic, Smashed
1/2 Cup White Wine
1 tablespoon tomato paste
Extra Virgin Olive Oil
Salt, Pepper, Smoked Paprika
The key to developing any flavor at all with this dish is to brown the chicken properly and not worry about the darkening crust on the bottom of your pot. Patience!
In a heavy bottomed pot, working in batches if needed, brown the thighs over medium heat with a tablespoon or two of the Olive Oil. Season with salt, pepper, and smoked paprika. Once browned, set meat aside on a plate.
|~ Seasoned, Browning Chicken. You can see how raw it still is ~|
Add the vegetables and garlic to the pot and saute, stirring and scraping up the brown bits on the pan. It doesn’t matter if they don’t all come loose. Saute for 2-3 minutes until the vegetables pick up some color. Add the tomato paste (I prefer the imported version that comes in a tube like toothpaste) and stir into the vegetables to “toast” the paste slightly. Once that’s done, deglaze the pot with the white wine and scrape up the remaining brown bits.
|~ Deglazed with wine ~|
Return the chicken to the pot, reduce heat to a simmer, cover and cook for 15-20 minutes until the chicken is cooked through. It’s virtually impossible to dry this dish out, so don’t be concerned if it goes a few minutes too long.
|~ Everything back into the pot before covering and simmering ~|
Finally, once the chicken is cooked, remove the meat to a serving platter and add a bit more tomato paste to thicken the sauce if you like. Crank the heat and bring to a boil.
|~ You can see how much the sauce has reduced in this picture ~|
Spoon the sauce over the chicken and serve in bowls, piping hot. Dip Crusty Bread into the juice. A delicious and healthy one pot meal!
|~ The Chef’s Plate ~|
Pair this dish with Rosso di Montalcino, Chianti Classico, Dolcetto d’Alba or Barbera.
January 28, 2015
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