Why is it that every time the kids get off from school for a prolonged period of time, the weeks that follow tend to be even busier than before? I guess it's because everyone wants to make up for lost time, but it drives me crazy! Last week was consumed with late nights and running from here to there with little time for meal planning, let alone time to sit down and eat. In our home, July-March is cheering season with January-February being the bulk of our competitions; which means late night practices and no available weekends to prepare for the week ahead. Now with both girls competing this year, it makes life even more chaotic. To assist with my menu planning, I find it helps to make one-pot meals like this Champagne Braised Chicken during the day so that we can quickly reheat and eat on the go since we never seem to all be home at the same time. This chicken dish was fantastic and I just love how the combination of flavors from the champagne, capers, garlic and thyme meld together.Champagne Braised Chicken with Grape Tomatoes and Capers
12 Chicken Thighs, bone-in, skinless (I used Perdue)
1 tbsp. Extra Virgin Olive Oil
1 c. Champagne
1 c. Low-Sodium Chicken Broth
2 tbsp. Capers
1 c. Whole Grape Tomatoes
5 Small Cloves Garlic, thinly sliced
2 Sprigs Fresh Thyme
4-5 Red Potatoes, skins washed and cubed approx. 2" in diameter (approx. 3 cups)
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste
1. Preheat oven to 325 degrees.
2. Rinse the chicken, pat dry and season with salt and pepper; then heat the oil in a Dutch oven (or oven safe pot) and add the chicken. You may have to do this in two batches. Cook the chicken 5-7 minutes per side; depending on how meaty they are so that they are lightly browned and there is no visible pink.
3. Remove the chicken and set aside covered with foil to keep warm.
4. Next, add in the garlic and saute for 1 minute; then add in the champagne to deglaze the pan (which means to scrape all of the bits from the bottom of the pan).
5. Add in the tomatoes, capers, thyme, potatoes and chicken broth; then add back in the chicken placing them on top of the mixture. (You don't want to boil the chicken, but rather allow the steam finish cooking the process.)
6. Cover the Dutch oven and place in the oven for 1 hour; stirring and basting the chicken about halfway through.
7. Remove the chicken and potatoes and place in a serving dish; set aside.
8. Place the liquid back on the stove and boil for 8-10 minutes until the liquid gets slightly thickened; then pour over the chicken.
*Nutritional Information per Chicken Thigh: Calories 217, Carbs 7.2g, Fat 11.2g, Protein 20.2g, Fiber .9g
*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.
*If you like your sauces a little thicker, you can make a mixture of equal parts cornstarch and water to add to the liquid before pouring it over the chicken.