Wine And Cumin Braised Mexican Chicken Recipe

Name: Wine And Cumin Braised Mexican Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coating and searing the chicken; 1/4- 1/2 inch olive oil; 6 lb. skin- on, bone-in chicken half breasts and thighs, rinsed and patted dry; 1 1/2 cups king arthur white whole wheat flour; kosher or sea s and p P freshly ground and generous; S minimal; 1 t. (+ 1t. and 2 tsp. later) chile powder (good quality, not supermarket brand that is mostly salt)I use Rancho Gordo's Stardust, and Whole Foods' brand ); Braising the Chicken; 1 1/2 cups dry white wine + 1 cup later (I use a cheap Sutters Home that is sold in 8 ou. mini-bottles); 2 cups + 1 cup later strong chicken stock; 1 t. + 1 tsp. later minced peeled garlic; 1 t. + 2 tsp. later chile powder; 2 tsp. toasted cumin seeds; 1 cup chopped or sliced or slivered almonds, raw or roasted and unsalted

Servings: persons

Coating and searing the chicken
1/4- 1/2 inch olive oil
6 lb. skin- on, bone-in chicken half breasts and thighs, rinsed and patted dry
1 1/2 cups king arthur white whole wheat flour
kosher or sea s and p P freshly ground and generous; S minimal
1 t. (+ 1t. and 2 tsp. later) chile powder (good quality, not supermarket brand that is mostly salt)I use Rancho Gordo's Stardust, and Whole Foods' brand )
Braising the Chicken
1 1/2 cups dry white wine + 1 cup later (I use a cheap Sutters Home that is sold in 8 ou. mini-bottles)
2 cups + 1 cup later strong chicken stock
1 t. + 1 tsp. later minced peeled garlic
1 t. + 2 tsp. later chile powder
2 tsp. toasted cumin seeds
1 cup chopped or sliced or slivered almonds, raw or roasted and unsalted

1
choose a saute pan that will just fit all the chicken. Heat to medium while you prepare the coating mix. Combine flour through chile powder in a plastic container or a bag. Shake to mix thoroughly. Add chicken pieces, one or two at a time, and shake to coat thoroughly. Remove from flour and saute 3-5 minutes on @ side, til browned and crispy.
2
As each chicken piece finishes sauteeing, transfer to non-metallic baking dish, just large enough to fit chicken, skin-side up, in one layer. Sprinkle with 1 T. garlic and 2 tsp. chile powder. Pour liquid all over. Place dish, uncovered, in 325 degree oven.
3
Baste chicken every 15 minutes for 45 minutes. Turn pieces over. Add to dish 1 cup white wine, 1 cup chicken stock, 2 tsp. chile powder, and 1 tsp. minced garlic. Bake 30 minutes, basting after 15 minutes. Check chicken with fork. If it is easily pulled from the bone, stop baking. Sprinkle with almonds and serve. Cook longer if needed, (and add chicken stock and wine if there is little liquid left in the pan, allowing time for wine to cook down and lose its raw taste.) Serve with brown rice and a green vegetable and kabocha squash! **if you want a thicker sauce, cook a small amount of roux and add pan juices to it, whisking til it thickens.

1783

kcal

Calories

Fat

Carbs

263

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Coating and searing the chicken, 1/4- 1/2 inch olive oil, 6 lb. skin- on, bone-in chicken half breasts and thighs, rinsed and patted dry, 1 1/2 cups king arthur white whole wheat flour, and more.

Yes, Wine And Cumin Braised Mexican Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wine And Cumin Braised Mexican Chicken

How did you like this recipe?

Frequently Asked Questions