Tuesday, June 30, 2020

Red Chicken - A Family Favorite...

My mom used to make this, and the kids fell in love with it, especially Emily.  Quick (prep, still has to cook for 90+ minutes) and easy.  Serve with your veggie of choice...


Serves 4 (plus a little left over)

3 lbs. Chicken 4 legs/4 thighs, bone in but skinless
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
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
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.

*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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