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You are here: Home / Dairy Free / Wine and Tomato Braised Chicken Thighs

March 12, 2013 By Kaitlin 4 Comments

Wine and Tomato Braised Chicken Thighs

It’s no secret that I love tomatoes. So when I was contacted to participate in a celebration of Pomi’s 30 year anniversary, I was more than happy to oblige. To celebrate, each month Pomi sends me a Pomi product and an ingredient that should be paired with the product in a recipe.

Wine and Tomato Braised Chicken ThighsIMG_3138

March’s package came with Chopped Tomatoes and the ingredient of the month was wine, so I loosely used a recipe from Eating Well as a base for a Braised Chicken Thigh recipe with Mushrooms, Peppers, and Onions. (Note: I used my Ninja Cooking System for this recipe but you can use a normal slow cooker as well. I have directions for both below.)

Wine and Tomato Braised Chicken Thighs

Ingredients:

  • 4 slices bacon
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon freshly ground pepper
  • 1 cup red wine
  • 1 container of Pomi Chopped Tomatoes
  • 1/2 teaspoon salt
  • 4 bone-in chicken thighs (2 pounds)
  • 1 tablespoon olive oil
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 container sliced baby bella mushrooms
  • 1 large green pepper, chopped
  • 2 cups uncooked orzo

If using a Ninja Cooking System, set the cooking system to Cooktop Medium. Place the bacon in the cooking system and cook until crisp, about 6 minutes (3 minutes each side). You can also cook the bacon in a large saute pan over medium heat on your stove. Do not drain the fat from the pan / cooking system. Transfer the bacon to a paper towel and let cool.

IMG_3132

Add the chopped onion to the bacon fat and cook until soft, about 5 minutes.

IMG_3133

Add the garlic, thyme, rosemary and black pepper to the onion mixture and cook for one minute.

IMG_3136

Add the wine and bring to a boil. Cook for 5 minutes, scraping up any browned bits.

IMG_3137

Add the tomatoes and salt, stirring to combine. If using the saute pan, add the onion mixture to your slow cooker and then add the tomatoes and salt to the onion mixture, stir to combine. (Note: up to this stage can be done ahead of time and stored up to one day in your fridge).

IMG_3139

In a large saute pan, add the olive oil over medium-high heat. Add the flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper to a bowl and mix to combine. Coat the chicken thighs in the flour and shake off excess.

IMG_3134

Add to the saute pan and brown on each side.

IMG_3140

Add the chicken thighs to the slow cooker with the tomato mixture. Chop the bacon and sprinkle over the chicken. Stir to coat the chicken. Add the chopped pepper and mushrooms, mixing to combine.

IMG_3141

 

Cover and cook on slow cooker high for 6 hours.

IMG_3142

When ready to serve, cook the orzo according to package directions. Spoon the chicken mixture over the orzo.

Wine and Tomato Braised Chicken Thighs
The chicken was just falling off the bone by the time it was finished cooking. If you’d like, you can remove the bone before serving, or even shred the chicken.
Wine and Tomato Braised Chicken Thighs
The dish was really comforting. And after a long day, it was exactly what I wanted with little effort at dinnertime. (The prep work took me about 30 minutes in the morning,  not too shabby).
Wine and Tomato Braised Chicken Thighs
The sauce is chunky but somewhat thin, so you could also make a stew out of this. Just stir in one cup of cooker orzo into the slow cooker once everything is done cooking.

Wine and Tomato Braised Chicken Thighs

Recipe Type: Slow Cooker, Dinner, Poultry
Author: I Can Cook That
Prep time: 10 mins
Cook time: 6 hours 30 mins
Total time: 6 hours 40 mins
Serves: 4
Ingredients
  • 4 slices bacon
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon freshly ground pepper
  • 1 cup red wine
  • 1 container of Pomi Chopped Tomatoes
  • 1/2 teaspoon salt
  • 4 bone-in chicken thighs
  • 1 tablespoon olive oil
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 container sliced baby bella mushrooms
  • 1 large green pepper, chopped
  • 2 cups uncooked orzo
Instructions
  1. If using a Ninja Cooking System, set the cooking system to Cooktop Medium. Place the bacon in the cooking system and cook until crisp, about 6 minutes (3 minutes each side). You can also cook the bacon in a large saute pan over medium heat on your stove. Do not drain the fat from the pan / cooking system. Transfer the bacon to a paper towel and let cool.
  2. Add the chopped onion to the bacon fat and cook until soft, about 5 minutes.
  3. Add the garlic, thyme, rosemary and black pepper to the onion mixture and cook for one minute.
  4. Add the wine and bring to a boil. Cook for 5 minutes, scraping up any browned bits.
  5. Add the tomatoes and salt, stirring to combine. If using the saute pan, add the onion mixture to your slow cooker and then add the tomatoes and salt to the onion mixture, stir to combine. (Note: up to this stage can be done ahead of time and stored up to one day in your fridge).
  6. In a large saute pan, add the olive oil over medium-high heat. Add the flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper to a bowl and mix to combine. Coat the chicken thighs in the flour and shake off excess.
  7. Add to the saute pan and brown on each side.
  8. Add the chicken thighs to the slow cooker with the tomato mixture. Chop the bacon and sprinkle over the chicken. Stir to coat the chicken. Add the chopped pepper and mushrooms, mixing to combine.
  9. Cover and cook on slow cooker high for 6 hours
  10. When ready to serve, cook the orzo according to package directions. Spoon the chicken mixture over the orzo.
3.1.09

Related posts:

Slow Cooker Chicken Cacciatore Slow Cooker Oxtail and Short Rib Stew Homemade Matzo Ball SoupMatzo Ball Soup Slow Cooker Boeuf Bourguignon

Filed Under: Dairy Free, Freezable, Main Dish, Make Ahead, Poultry, Slow Cooker, Soups/Stews Tagged With: Bacon, Braised, Chicken, Chopped Tomatoes, Garlic, Mushrooms, Onion, Orzo, Peppers, Pomi, Poultry, Red Wine, Rosemary, Slow Cooker, Thighs, Thyme, Tomatoes, Wine

Comments

  1. DB-The Foodie Stuntman says

    March 12, 2013 at 5:12 pm

    This reminds me of a coq au vin dish I published about a year ago. Very nice!
    DB-The Foodie Stuntman recently posted..Herb-Stuffed Chicken Thighs with Balsamic JusMy Profile

    Reply
  2. Linna says

    March 12, 2013 at 7:01 pm

    Hi, just came across your website and wanted to say I love it! I can’t wait to try some of the recipes you have posted, especially the braised chicken! Looks super delish!

    I also wanted to share that the website I work for is having a contest for free books. The book is called “What Are You Doing for Lunch?” If you could maybe link a post about our contest we could send you a copy for helping us out!

    https://www.whatareyoudoingforlunch.com/blog/2013/03/12/enter-to-win-a-copy-of-what-are-you-doing-for-lunch/

    -Linna

    Reply
  3. Quinn Novels says

    April 27, 2013 at 12:29 pm

    Hey Kait!

    I made this for dinner last night – Mo and I loved it! So tasty! The chicken thighs I bought didn’t have bones, but it was still delicious! Definitely a keeper! Thanks for sharing!

    Reply

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