WINE AND CUMIN BRAISED MEXICAN CHICKEN

November 5, 2018
WINE AND CUMIN BRAISED MEXICAN CHICKEN


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.
LE BEC FIN

Serves: 8
Prep time: 30 min

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
In This Recipe

Directions

Coating and searing the chicken

  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.

Braising the Chicken

  1. 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.
  2. 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.

More Great Recipes:
Mexican|Chicken|Entree