I can't believe we have come to the end of another summer. The kids are ready to go back to school and that means it's time for me to get back into the kitchen to work on some new recipes. And this meal is a great way to ease back into those family dinners.
If you have a meat and potatoes fan in your family, they will love this dish. This rustic, peasant-food style dish gets its incredible flavor from a combination of dark meat chicken, red wine, and slow roasted vegetables. It's almost a chicken version of a classic pot roast. It's that good!
The dish starts off with a dozen or so pieces of dark meat chicken, that have been lightly seasoned with salt and pepper. A quick sear in olive oil seals the flavor and juices inside the chicken. Next we added some chopped veggies, a sprinkle of smoky Spanish paprika, and a healthy dose of dry red wine. All of these flavors are simmered for 30 minutes, to create a delicious gravy. (Be sure to have some French bread on hand to serve with this meal.)
The last ingredient that brings this dish together is the addition of crispy sautéed potatoes. By cooking the potatoes separately in a skillet, the potatoes have a nice seared edge before they are added to the cooking liquid. (No mushy potatoes here.) A quick 10 minutes later, you have this beautiful meal of what some people might call peasant food, but we call, exceptional. This is one dish you really have to try. Enjoy!!
10 - 12 pieces Dark Meat Chicken
Freshly Ground Black Pepper
3 TB Olive Oil
2 TB Dried Parsley
1-1/2 tsp Smoked Spanish Paprika
2 TB Minced Garlic
1 medium Sweet Onion, finely chopped
4 - 5 Carrots, peeled and chopped
1 medium Red Bell Pepper, seeds removed, then finely chopped
1-1/2 cups Dry Red Wine
3 TB Olive Oil
6 medium Potatoes, peeled and cut into 1/2-inch cubes
Rinse the chicken pieces under cool water, pat dry with paper towels, then season the chicken generously with salt and pepper.
In a large roasting pan, heat 3 tablespoons of olive oil over medium-high heat. Place the chicken pieces skin-side down in the pan, and sauté until browned. Turn the chicken over, sprinkle with the parsley and paprika, then continue to brown for about 8 minutes, or until the outside of the chicken is golden brown, but not fully cooked through.
Add the garlic, onion, carrots, and pepper to the pot, arranging the vegetables around the chicken pieces, and sauté for 5 minutes over medium heat until the vegetables have softened. Pour the red wine over the chicken, cover the pot and simmer over medium-low heat for 30 minutes.
While the chicken is cooking, heat the remaining 3 tablespoons of olive oil in a large skillet, over medium-high heat. Add the potatoes, season with salt and pepper, and stir to coat the potatoes with the oil. Continue to sauté the potatoes for about 10 minutes, stirring frequently, until golden but not quite fully cooked.
Add the potatoes to the chicken and wine, and simmer for 10 minutes over medium-low heat. Serve with crusty French bread to soak up the red wine gravy.