SANDRA'S OVEN BRAISED TEX-MEX CHICKEN

A very flavorful method in which to make
a hearty and rewarding meal that you'll wait in anticipation for...

Servings: (6)
Prep: 15 mins. |
Braise: 1 hr.

Posted by Sandra

INGREDIENTS

4 boneless chicken thighs, cut in half
Kosher salt and freshly ground black pepper
4 strips of bacon, sliced
1 yellow onion, chopped
1 cup chopped celery
1 cup chopped carrots
½ cup chopped red bell pepper
1 fresh jalapeno, seeds, stems, and ribs removed, and finely chopped
4 cloves garlic, minced
1/4 cup quality white wine
2 (15.5 oz. can) cannellini beans, rinsed and drained
--(or your fav. brand of white beans)
1 bay leaf
2 teaspoons poultry seasoning
1-1/4 cup low-sodium chicken stock
1 tomato, sliced
1/4 cup italian seasoned breadcrumbs
1 tablespoon fresh cilantro, finely chopped

--Prepared baguette, sliced on the diagonal
--Coleslaw (Click for recipe here: Sandra's Coleslaw)

METHOD

Begin making coleslaw 2 hours before servings for flavors to meld in refrigerator.

Preheat oven to 350 degrees.

In a large dutch oven, over medium-low heat, brown the bacon until crispy, and remove to drain on paper towel-lined plate (retaining all the drippings in pot). Raise the heat to medium-high and add the chicken, placing it skin side down. Sear the chicken on both sides, and then remove to the same plate as the bacon.  Remove all but 2 tablespoons of the drippings.  Add the onion, celery, and carrots saute for 3 minutes. Add the red bell pepper, jalapeno, and garlic, and continue sauteing for 2 more minutes. Add the white wine, while scraping bits from bottom of pot, and continue to simmer, until reduced by half. Stir in the beans, bay leaf and poultry seasoning. Return the chicken and bacon to the pot, immersing chicken into vegetable mixture. Add the chicken stock, cover, and bake for 20 minutes. Remove casserole from oven, and top with sliced tomatoes, and then sprinkle with breadcrumbs. Return to oven and continue to bake, uncovered, for 15 minutes longer. Serve family style on a large platter, with a sprinkling of fresh cilantro. Place hot baguette slices around casserole. I also like to serve this dish with a side of coleslaw. - Enjoy!

MAX’S PHEASANT in a WHITE WINE SAUCE

Max says this is “the other white meat,” 

and that the recipe is also delicious using Grouse, 

Ptarmigan, Chicken, or Pork...

[I found today that my photograph of Max's recipe 
was nicely featured on 8-14-12 on
 http://winemakingtechniques.com/some-simple-easy-wine-recipes]

Servings (6)

Posted by Max via Sandra
Prep: 10 mins. |
Cook/Simmer: 2.5 hours

INGREDIENTS:

---Pheasant
· 2 tablespoons olive oil, plus 2 tablespoon butter
· 2 pheasants, cleaned and cut into pieces
· kosher salt and ground pepper to taste

---Vegetables
· ½ onion, chopped
· 1 clove of garlic, minced
· ½ cup celery, chopped
· 10 crimini mushrooms, sliced (not too thin)
· 2 tablespoons butter

---Sauce
· 1 cup ‘good’ white wine
· 2 (10.5 oz.) cans cream of mushroom soup
· 1 tablespoon worcestershire sauce

--Steamed rice, prepared according to directions
--Tomato wedges

METHOD

Add the olive oil and butter in a heavy-bottom skillet and heat to medium-high, and brown the pheasant. Remove to plate, and set aside. In the same skillet, add remaining butter, and toss in the vegetables and saute until onions are translucent. Add the browned pheasant into skillet.

Deglaze with 1 cup of white wine while scraping bottom to release flavorful bits; reduce heat to medium to let wine reduce for 10 minutes. Once wine is reduced, add the cream of mushroom soup and reduce the heat to low; ‘cover’ skillet and let simmer for 2 hours while occasionally stirring.

Serve pheasant in white wine sauce with steamed rice, with sliced tomatoes sprinkled with salt and freshly ground black pepper along side – don’t forget to drink the rest of the wine. - Enjoy!