Thursday, October 27, 2011

Cold Weather Dinner

I feel like Winter is right around the corner. I'm not ready!!!!! We haven't even taken out our fall/winter clothes from the basement yet(mental note: Do that today.) There's a couple more things to do for the car to be "winterized" and um, I'd like my two new kitchen windows Window World! What's the hold up? These things should have been rush ordered seeing as how they messed up. I don't want the first snowfall to come with these drafty/leaky windows still here! Oh, and I need to waterproof my boots.

Here's hoping we have a mild Winter this year.

Anyway, here's a great meal to make on these chilly days.

Braised Chicken, Tomatoes & Bacon

You will need:

  • Thick sliced bacon, 4 slices, chopped
  • Bone-in, skin-on chicken thighs, 6
  • Salt and freshly ground Pepper
  • Yellow onion, 1, chopped
  • Garlic, 2 cloves, minced
  • Dry white wine, 1/4 cup
  • Fresh oregano 1 tbsp
  • Red pepper flakes 1/4 tsp
  • Diced tomatoes, 1 can, 14 oz, with juice
Cook the bacon in a large frying pan or Dutch Oven over medium heat, turning often, until crisp. Using a slotted spoon, transfer the bacon to a small plate. Drain off all but 2 tbsp drippings from the pan. Yes, that's more then 4 slices of bacon. What can I say? We love bacon!

Season the chicken with salt and pepper. Return the pan to medium-high heat, add the chicken, and cook, turning once or twice, until golden brown on both sides, about 8 minutes total. Transfer chicken to a plate.

I only made 2 chicken thighs but kept all the other ingredients the same except for the onion. I used 1/2 of an onion, chopped.

Add the onion and garlic to the pan and saute until softened, about 4 minutes. Pour in the wine and stir to scrape up the bits on the bottom of the pan. Here is when you pour yourself a glass of wine as well. Never cook with wine you wouldn't drink:).

Stir in the oregano, pepper flakes and tomatoes and their juices. Return the chicken and any juices from the plate to the pan, cover, and reduce heat to medium-low, and braise until the chicken in cooked through, 25-30 minutes.

Uncover, raise heat to medium-high, brig to a simmer, and stir in the crumbled bacon. Transfer the chicken to dinner plates, top with sauce and serve.

So good:). You're house will smell so good too, while this simmers on the stove. Serves great with mashed or roasted potatoes- yum!

Source: Williams-Sonoma: Simple Suppers


  1. Looks yummy! I wish Dutch ovens weren't so expensive.

  2. I have a Martha Stewart dutch oven and I actually just found out it was recalled in august. Oops! ha. I haven't had any issues but I'll probably return it. I've been looking at Lodge and Mario Batelli (sp?) ones, I've heard they're good quality and not crazy expensive. I've seen Le Creuset at Marshalls but they are still like$165 and you can't get any color :(.

  3. I am definitely making this!1 I might try it with no tomatoes though because we arent crazy about tomatoes over here unless theyre on a pizza or spaghetti :) Do you think it would still be good?

  4. Steph- I feel like if you take out the tomatoes, you'd need to replace them with something. I have another recipe for braised chicken thighs that I haven't tried yet, but want to. It's similar but with mushrooms(sauteed in butter) instead of tomatoes. Also dry sherry, worcestershire sauce and taragon (no white wine). I'm sure you could add the garlic and bacon to it and it would be good. So I guess it's there's not very many similarities except for the chicken lol. I'll try to make it soon, I have 2 chicken thighs I need to cook. Or I can just give you that recipe:).