pining for poultry – passioneats

Maybe it’s because I have a lousy cold, or maybe it’s because I haven’t tasted it in a while, but I have a hankering for chicken. Don’t you crave the savory bite of poultry now and then? I do, but I’m always looking for new ways to prepare it. I put this dish together by employing one of my favorite cooking methods and using just a few simple ingredients that I happened to have on hand–you may have them in your pantry, too. I love what braising does to the chicken: the initial sear creates golden, caramelized skin and the moist heat from the sauce permeates the meat, cooking and tenderizing it at once. The components of the dish are basic–I added sliced red onion, fruity white wine, and cherry tomatoes which burst in the oven, adding thickness to the sauce. Rosemary infuses all with its woody fragrance, the chicken is juicy, the sauce is velvety and savory. Not bad for something I threw together on a Tuesday night….

Rosemary Braised Chicken with Red Onion & Cherry Tomatoes

If you have time, brine your chicken pieces first. Brining enhances the flavor of the poultry, makes it juicier, and it’s so simple to do. In a large bowl, add 1/4 cup kosher salt and 2 tablespoons of sugar to 6 cups of water. Place the chicken in the bowl and let soak for at least an hour, or overnight.

Preheat oven to 350 degrees. Remove chicken pieces from the brine, rinse them and pat dry with paper towels. Season liberally with kosher salt and freshly ground black pepper.

In a wide dutch oven or sauté pan, heat 1 tablespoon each olive oil and unsalted butter over medium heat. When butter foam has subsided, add sprigs of rosemary to the pan. Place chicken skin side down and sear for 5 to 8 minutes, until pieces have turned golden brown and skin releases from bottom of pan. Flip chicken over.

Add sliced red onion to the pan and toss with chicken. Sauté until onion begins to soften, about 3 to 5 minutes. Add 1/4 cup white wine (I used a buttery Chardonnay) and bring to a simmer. Cover and place pan in the oven to cook.

After 20 minutes, add a pint of cherry tomatoes to the chicken in the oven. I was lucky enough to find colorful heirloom ones; I halved a few of the larger tomatoes. Cover and continue to cook for another 10 minutes.

Take the pan from the oven and place on a medium low burner. Remove the cover and simmer for a few minutes to slightly thicken sauce. Taste and adjust seasoning. Sprinkle with chopped rosemary and spoon into a large serving bowl.

You can serve this chicken dish with a myriad of sides: it’s just a matter of what you feel like or have on hand. Mashed potatoes, rice or egg noodles would each make a lovely base to absorb the rich juices–this should satisfy any yen!

Serves 2 to 3:

1 3 pound chicken, cut into pieces
1/4 cup kosher salt
2 tablespoons sugar
kosher salt
freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 to 3 rosemary sprigs
1 red onion sliced
1/4 cup white wine
1 pint cherry tomatoes
1 tablespoon chopped rosemary

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Rosemary Braised Chicken with Red Onion & Cherry Tomatoes

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