This is a sponsored post written by me on behalf of Redpack Tomatoes. All opinions are 100% mine.
Tomato and Red Wine Braised Chicken is a perfect comfort-food dish that your family will love!
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Let’s talk about comfort food. Defined as food that provides consolation or a feeling of well-being. Everyone thinks of something different when they think of comfort food. For some, comfort food might be a freshly baked cookie, or a cinnamon bun dripping with lots of cream cheese frosting. For me, and I’m sure lots of others, comfort food is homey, warm, and cozy. I’m talking about the kind of food that you want to eat when it’s cold and snowy outside. The kind of food that you would crave when you’ve had a long day, and you want something to fill you up – and make you feel cared for. My newest recipe is the ultimate comfort food: Tomato and Red Wine Braised Chicken. It is warm, comforting, hearty, and perfect to serve to your family on a cold winter night. Or any night where you want to gather the family and serve a delicious and filling meal; the built-in veggie side dish is an added bonus that will make you feel good about serving this to your family. I’ve partnered with Redpack Tomatoes to bring this recipe to you, and it’s a great fit because Redpack is all about the family. Their tagline: Family Owned. Family Farmed. They have been owned and operated by the same family for four generations, making products that you should feel happy about serving your own family – with non-GMO project verified tomatoes that are packed in non-BPA lined cans. The result of the care they put into their tomatoes? Products that are vibrant in color and bursting with flavor – and make this chicken dish *that* much more delicious! So what are you waiting for? Open up a can of Redpack Tomatoes and let’s get cooking! Now you tell me. What’s your idea of comfort food?
- 2 Tablespoons olive oil, divided
- 2-3 lb chicken thighs (or bone-in chicken pieces of your choice)
- salt and pepper
- 2 spanish onions, peeled and diced
- 8-12 ounces white button mushrooms, diced
- 1 red pepper, diced
- 1 large zucchini, diced
- 1 small eggplant, diced
- 2 cloves garlic, peeled and minced (or 2 cubes frozen garlic)
- 1 (28-oz) can Redpack Crushed Tomatoes
- 1 cup red wine (I used semi-sweet)
- 1½ teaspoons kosher salt, or more, to taste
- ½ teaspoon black pepper, or more, to taste
- 2 teaspoons dried parsley flakes (plus fresh, for optional garnish)
- In a large pot or dutch oven, heat one tablespoons of the oil over a medium-high flame. Sprinkle salt and pepper over the chicken and place skin side down in pot. Sear for a minute or two, until the skin gets some color, then flip and sear an additional minute or two. Remove from pan and set aside. (You may need to do this in batches to prevent overcrowding.)
- Heat remaining oil in the pot the chicken was seared in (do not wash the pot). Add onions and saute for a couple of minutes, until translucent.
- Add mushrooms, pepper, zucchini, eggplant and garlic. Saute, stirring occasionally, until the vegetables are soft and fragrant.
- Add the remaining ingredients to the pot, and stir to combine.
- Place the chicken back into the pot, burying it in the sauce.
- Bring the mixture to a boil, then reduce flame, cover, and let the mixture simmer for about 2 hours, until the chicken is tender.
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Thanks for visiting! I know you’re going to love this recipe! Come back soon for more deliciousness! -Miriam
Disclosure: This post was created by me on behalf of Redpack tomatoes. All opinions are my own. Thank you for supporting the brands that I use, and that allow me to keep this blog running!