Braising is the cooking method in which the protein is cooked in liquid for a long period of time. Braising allows the protein, whether it is meat or poultry, to become "fork tender". This means the meat should nearly just fall apart, and with this recipe the chicken certainly does.
What you will need:
Serves 4
6 Chicken Thighs
1/4 Cup Flour
1 Can Diced Tomatoes, Drained leaving tomatoes only
1 Onion
2 Red Bell Peppers
1/4 Cup Red Wine Vinegar
2 Garlic Cloves chopped
Procedure
Lightly Dredge the thighs with flour, just enough to cover. Remove excess flour from the chicken.
In a saute pan turn the heat to medium high and allow to warm, 1 minute. Add the chicken to the pan skin side down in the pan and allow the chicken to cook about 3-4 minutes or until thigh has color. Turn the chicken over and continue to cook for another 3-4 minutes.
Remove chicken and add the peppers and onions to the pan. Cook till onions turn translucent, about 5 minutes. Add the garlic and stir in.
Return the chicken to the pan add the red wine vinegar and tomatoes. Bring the chicken to a boil and then return to a simmer. Simmer the chicken with a lid covering it for about 25 minutes, and then remove the lid and allow to cook another 5.
Serve hot.
Goes great with everything from pasta to potatoes.
The long simmering of the chicken is the true key to this great dish. Add green olives for a little extra flare!
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