Now, I've used a recipe in the past when making chicken cacciatore. This time, I really wanted to make it as a braised dish and come up with my own recipe. I pulled a couple of recipes from the internet to use as a guideline for cooking times. I think what I came up with turned out really well, especially since My Husband gave me rave reviews! Both of My Boys were happy with their drumsticks, which I pulled out to cool so they could eat them with their hands.
Since I had such success with this creation, I am submitting it to Culinarty's monthly Original Recipe Round-up. You will want to head over to Culinarty's blog to check out the round-up each month after the 15th. I love the idea of this blogging event, because it encourages everyone to take a chance to get creative and share those recipes that they have come up with on their own.
If you enjoy a nice slow-cooked meal, whether it be a braise or something in the crockpot these recipes might just make your Sunday even more relaxed.
Katie at Good Things Catered made a Chicken Braised in White Wine that sounds heavenly.
Prudy at Prudence Pennywise keeps sharing slow cooker recipes that might make me want to pull mine out of solitary confinement (due to all things coming out tasting the same and looking all beige). Her Slow Cooked Spicy Chicken for Tacos looks great, and as a bonus she makes her leftovers into quesadillas later in the week!Lia at Swirling Notions shares some tips on braising and a fantastic recipe for Balsamic Braised Chicken.
2 1/2 to 3 pound chicken cut into pieces (or you can purchase one already cut-up)
3 cloves garlic, crushed
1 red bell pepper cut into 1/2 inch pieces
1 green bell pepper cut into 1/2 inch pieces
1 medium onion cut into 1/2 inch pieces
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper
1/2 cup chicken broth
2 (14 ounce) cans diced tomatoes, undrained
3/4 cup dry white wine
2 teaspoons dried basil
2 teaspoons dried oregano
8 ounces button mushrooms, quartered (baby bella mushrooms could also be used)
Heat oil in a large Dutch oven. Add garlic through onion and saute until softened, about 5 minutes.
Season chicken with salt and pepper. Add chicken, a few pieces at a time and allow to brown on each side - about 4 minutes per side. Remove, and repeat with remaining pieces. Once all chicken has been browned, place all pieces back in the pot.
Add the chicken broth through mushrooms, give everything a stir and bring to a boil. Reduce heat and cover. Allow to cook over low heat for 40 minutes (or until the chicken is fully cooked). Uncover, and remove the chicken to a serving bowl. Bring the sauce to a boil, and allow to cook for another 10 minutes.
If you like, cut the chicken off of the bone, then place in the serving bowl. Pour the sauce over the chicken. Serve with spaghetti or angel hair pasta.