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Elise, it’s been awhile since I made your recipe for this. I remembered that it is very good–but I forgot about a problem that I always have with it. I use thighs (bone in, skin on). When I brown the chicken over medium heat, it takes much longer than the 5 minutes you suggest for them to brown. And every time (even though I move them around in the oil a bit), the skin always end up sticking to the pan…in effect, the pan skins the chicken pieces! Would it help if I dredged them in flour first? Just wondering, for next time. Because I WILL make them again–it’s such a tasty dish. Thanks in advance for any tips.
Don’t move the chicken once it’s in the pan. Only when browned can you turn. Don’t use cold chicken. Probably higher heat.
what can I use as a non alcoholic substitute
Hi, Wasi! Emma here, managing editor. In this case, I’d recommend just skipping the wine. Enjoy!
The alcohol cooks off of course. Rather quickly at that!
I don’t have white wine. Would guiness or vodka work? Or maybe chicken stock with a splash of vinegar?
Hi Evelyn, I would do chicken stock with a splash of vinegar or lemon juice.
The first time I made this as written, it was outstanding although I thought the sauce was just a little runny, so the second time I made it, I dredged the chicken in flour before browning and used crushed tomatoes. The third time I made it, I also added cubed pancetta with the onions and 1 1/2 Tb capers to the final simmer. The fourth time, my son suggested adding some red pepper flakes. (My personal preference is to simmer it at least an hour or more at the end so the chicken falls off the bone.) Each time I made it, it was company-worthy! Thanks!
I used a Ballontine(deboned leg and thigh quarters), fresh wild mushrooms capers with one Serrano chile, just to jump it up a bit. When I used to go hunting with my Juda(grandfather) we would make a version of this with woodcocks(small game bird) white wine deglaze for veggies and red wine when add meat. Blows it up! Great recipe! Brings back some great memories!
Absolutely delicious! I added capers and a little bit of chicken broth. Served with linguine – dish was a huge hit with family of five. Will definitely make again and again! Thanks so much for sharing. xoxox
I was wondering why the picture on top has more liquid and the one at the end of the recipe has only a thick sauce. I want more liquid. Should I add some broth or the liquid can come from the tomatoes alone?
Hi Bistra, it’s just the same dish photographed from a different angle. You can easily add some broth if you want.
Just made this. Used a dry pink Riesling because it was the only wine I had. I browned the chicken in bacon grease and added a jar of artichoke hearts (juice and all) into the broth. I also threw it in the oven for all the flavors to come together. Divine!!!
I made this. Substituted pancetta(chopped bacon) for the mushrooms, seasoned the chicken with some paprika, garlic and onion powder, sea salt and pepper before braising it. Used Moscato wine to make this dish to sweeten and balance the onion and garlic. I added a teaspoon of Italian seasoning to the spices. It gave it some punch.
Served it with green beans seasoned with Italian spices.
Served it with Moscato wine( sweeter)
Thank you. The family loved it so much.
To Kathleen. Try artichoke bottoms, can be ordered online from Amazon or others. Salute quickly until a little brown, turn and saute one minute, add just five minute before completiong simmer and serve..
Just made this recipe (added artichoke hearts because I didn’t have mushrooms or peppers) It was delicious – like all of your recipes! Honestly, I think I use two or three of your recipes a week!! They never fail! Thank you, Elise!
Made it for the first time today for the family…not a traditional southern dish so I enjoyed the thought of something different. Reminded me of a New Orleans styled dished…very tasty, super easy…will make again!
This recipe is fantastic and outside of chili, I am not a skilled cook. I have made it with skinless chicken breasts (I’m not keen on eating high-fat chicken skin) about five times with slight variations. Every one of them was excellent which speaks to the versatility of this dish. I do add more garlic. The ease of preparation and end product make this a five star choice.
Does this freeze well? I cook meals for families and freeze them for them to defrost and use at their convenience!
Hi Vanessa, I haven’t tried freezing this dish but I don’t see why it wouldn’t work well.
What kinda of dish can i make with the following ingridients : Chicken fillets ,Green pepper,Onion ,Tomatoes ,Carrots with Rice
You’ll have to experiment with that. You might try making something like a Spanish rice, by sautéing finely chopped green pepper, onion, carrots, and raw rice, stirring in crushed or chopped tomatoes, chicken fillets that had been chopped up, adding stock or water (enough to cook the rice), covering and cooking until the rice and chicken are cooked through. YOu would have to add some spices too. You might get some inspiration from looking at the Slow Cooked Chicken and Rice Casserole dish on the site. Good luck!
Which type of pasta would compliment this ? I have diced the chicken and sauted off in seasoned flour before cooking in the oven along with the said sauce.I intend to add some sour creme before serving.This would actually be more like chicken paprika but “he ho” fed up of rice and fries along with these dishes.
Hi Robert, I would use big egg noodles!
Robert: Try ditalini they go well with this dish
If you want to taste a delicious dish try wild rabbit and wild mushrooms, leaving
everything else as it is . Every fall my father and uncle gather the mushrooms,
as they know what to look for,they call them caps or buttons, as the heads are small and round, I supply the rabbits.
What a feast we have. So delicious.
Very delicious. Goes great with a crusty baguette or all kinds of pasta/rice. You can add shrimp, fish, or crab to make it more like cioppinio as well. Olives, capers, chard, and various veggies also go well in it but this is a great base recipe and my favorite part is customizing recipes based on what you have in the kitchen or what you’re in the mood for.
I love dishes like this. Just made it last night (another recipe – I’ll try this one later!). We had it with polenta (bf has Northern Italian blood in him!). The great thing is that it usually makes a lot of sauce, so whatever chicken is leftover, I shred and mix it with the leftover sauce and then serve it with pasta the next day for lunch or dinner. Love double duty dishes like that :)