RED
CHICKEN
Serves 4 (plus a little left over)
INGREDIENTS
3 lbs. Chicken 4 legs/4 thighs, bone
in but skinless
Olive Oil
3 cloves garlic, sliced thin
Olive Oil
3 cloves garlic, sliced thin
1 Tbsp. garlic powder
1 Tbsp. Mrs. Dash or Montreal Steak Seasoning
1 Tbsp. Italian Herb Seasoning
2 Bay Leaves
Salt and Pepper to taste
2 14oz. cans diced tomatoes, regular or Italian style
1 pkt. Lipton Onion Soup Mix*
¼ c. Red Wine (can use white wine, beer or all stock)
½ c. Chicken stock
Splash Balsamic vinegar
2 Bay Leaves
Salt and Pepper to taste
2 14oz. cans diced tomatoes, regular or Italian style
1 pkt. Lipton Onion Soup Mix*
¼ c. Red Wine (can use white wine, beer or all stock)
½ c. Chicken stock
Splash Balsamic vinegar
DIRECTIONS
Preheat oven to 350°F.
Combine Tomatoes, Soup mix, Wine, Stock and balsamic in a food processor or blender and process until smooth.
Heat oil over medium-high heat in a heavy, oven-safe Dutch oven (Le Creuset)
Sprinkle both sides of chicken pieces with garlic powder, Mrs. Dash and Italian Herb Seasoning. Brown chicken pieces, in batches if necessary, ~4 min. per side
Combine Tomatoes, Soup mix, Wine, Stock and balsamic in a food processor or blender and process until smooth.
Heat oil over medium-high heat in a heavy, oven-safe Dutch oven (Le Creuset)
Sprinkle both sides of chicken pieces with garlic powder, Mrs. Dash and Italian Herb Seasoning. Brown chicken pieces, in batches if necessary, ~4 min. per side
Add garlic, S&P and bay leaves to
oil and stir until fragrant, 1-2 minutes (don’t overcook, garlic gets bitter)
Situate all chicken pieces in the
Dutch oven with as many pieces as possible touching the bottom of the pot.
Pour tomato mixture over chicken and lift the pieces so it settles in between, under and covers the chicken.
Cover and put Dutch oven in the oven on 350°F for 2-3 hours (convection if available), checking about ½ way through to make sure nothing is burning and stirring to make sure everything is evenly distributed.
When done, chicken should fall off of the bone. Remove the bones and cartilage, but leave the chicken in larger pieces for ease of serving and presentation.
Serve over steamed rice.
Pour tomato mixture over chicken and lift the pieces so it settles in between, under and covers the chicken.
Cover and put Dutch oven in the oven on 350°F for 2-3 hours (convection if available), checking about ½ way through to make sure nothing is burning and stirring to make sure everything is evenly distributed.
When done, chicken should fall off of the bone. Remove the bones and cartilage, but leave the chicken in larger pieces for ease of serving and presentation.
Serve over steamed rice.
*If you don’t have a packet of Lipton
Onion Soup Mix. Gently sauté ½ finely
diced onion with Mrs. Dash, garlic powder and a little soy sauce then add to
the food processor
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