Chicken
WINE AND CUMIN BRAISED MEXICAN CHICKEN
- Prep time 30 minutes
- Serves 8
Author Notes
Chicken is braised in white wine, cumin, garlic and chile powder until it falls off the bone. Moist and succulent, with multiple layers of flavor, and topped with almonds.
This was adapted by me forty years ago, from an unidentified source. —LeBec Fin
What You'll Need
Ingredients
- Coating and searing the chicken
-
1/4- 1/2 inch
olive oil
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6 lb.
skin- on, bone-in chicken half breasts and thighs, rinsed and patted dry
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1 1/2 cups
king arthur white whole wheat flour
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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)
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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
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1 cup
chopped or sliced or slivered almonds, raw or roasted and unsalted
Directions
- Coating and searing the chicken
- 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.
- Braising the Chicken
- 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.
- 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.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.
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