Chicken Braised with Tomatoes

This is another recipe from my chicken recipe book.

  • 1/4 cup olive oil
  • 1 chicken quartered or cut into 8 pieces, about 3 1/2 to 4 pounds (we used a lot less chicken, about 2 chicken breasts cut into small strips)
  • 1 onion, thinly slices
  • 6 medium tomatoes (we used 4, but we should have used all 6)
  • 4 cloves garlic, minced (we used garlic powder to taste)
  • 1 strip orange zest – we actually used zest instead of orange juice! I had always been a little wary of trying orange or lemon peel
  • 1/2 teaspoon dried oregano, thyme or rosemary (we used oregano)
  • Salt and pepper to taste

1. Heat olive oil in a large pot over high heat. Sauté chicken just to stiffen the skin, 8 to 10 min (our chicken didn’t have skin, so we just cooked the chicken completely).

2. Remove chicken to a plate and add onion to the pot. Cover and cook over low heat, 3 to 5 min. If the onion begins to stick, add a tablespoon of water and continue to cook until tender.

3. Meanwhile, core and quarter the tomatoes. (How do you core a tomato? We just cut into quarters.) When the onion is tender, add the tomatoes, garlic, orange zest and oregano and cook until tomatoes begin to give off their juices, 1 min. Return the dark meat to the pot, cover and simmer over low heat, 10 min. Add the white meat and simmer until chicken is just done, 20 more min. (We didn’t have dark and white chicken meat, so we just added all the chicken back in and let simmer 30 min.)

4. Remove the chicken to a place and let it rest until cool to handle. Mash the tomatoes with a wooden spoon to integrate them with the sauce (we used an immersion blender, which got the onions too). Season with salt and pepper. Remove and discard the chicken skin and fat. Return chicken to sauce to reheat the chicken, 2 to 3 min (we added the chicken back in and let simmer almost an hour on very low heat to thicken the sauce).

Verdict: My mom, sister and I enjoyed it, though we found it didn’t have a huge depth of taste (odd, since I added quite a lot of garlic). We couldn’t really taste any orange flavour. Next time we are considering adding potatoes to it after we blend in the tomatoes so that they simmer in the sauce and, hopefully, add some flavour that way.

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