Tomato and Red Wine Braised Chicken
Recipe type: Main
Serves: 6 servings
  • 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)
  1. 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.)
Make the sauce:
  1. 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.
  2. Add mushrooms, pepper, zucchini, eggplant and garlic. Saute, stirring occasionally, until the vegetables are soft and fragrant.
  3. Add the remaining ingredients to the pot, and stir to combine.
  4. Place the chicken back into the pot, burying it in the sauce.
  5. Bring the mixture to a boil, then reduce flame, cover, and let the mixture simmer for about 2 hours, until the chicken is tender.
Recipe by Overtime Cook at