This dish was invented when I opened my crop share vegetable box (look to top right of my blog for more information) in the kitchen yesterday evening. I had a whole cut-up chicken on the counter top defrosting, and whatever was in the box would determine how this bird would turn out.
I found all sorts of wonderful things, from a lovely eggplant, to fresh celery. I took the lazy way out and made no decisions, that is, I used every vegetable and just threw it altogether in the oven.
I was also not really in a wine-drinking mood (highly unusual), and so dumped that into the pan also. Everything was tinged with red and I couldn’t help but notice how cooking with red wine is so different from cooking with white?
White wine is that bubbly light person at the party, while red is the sultry, silent type skirting the edges of the room. It was certainly nice to experience what red wine can do to food as uncomplicated as chicken, and no one loved this dinner more than my son.
I thought it might be a little too strong-tasting for his young palate, but it turns out that he might have an appetite for the exotic!
You will need: 3 – 4 lb chicken, cut into 8 pieces, 3 tbs extra-virgin olive oil, 1 cup baby carrots, 2 small red peppers, thickly sliced, 1 small green pepper, thickly sliced, 2 celery ribs, including leaves, sliced, 1 cup cubed eggplant, 1 large tomato, large dice, 2 medium new potatoes, diced, 1 1/2 cups red wine, 1/2 cup chicken broth, cracked black pepper, 1 tsp cayenne pepper flakes.
Preheat oven 400*
1 – Put large saute pan on high heat and when it is hot, add the oil. Sear chicken pieces in batches until well-browned. Set aside on a plate.
2 – Turn heat down to medium and add all prepped vegetables, and pepper flakes to pan. Cook for 8 to 10 minutes, stirring occasionally.
3 – Add red wine and broth and bring to a boil. Lay chicken pieces on top and cover with a lid. Cook in oven for 45 minutes to 1 hour, until chicken is very tender. Remove and let everything rest for 5 or so minutes before serving.
You can serve as is or with some bread or pasta. Very hearty, very delicious.