I know it’s a little early for rustic comfort recipes, while it’s still 85 Degrees out today. I am thinking ahead, because I am menu planning for a big family weekend coming up. We have a fall tradition, we all get together and go to the orchard and spend the day. We go on hayrides, pick apples and pumpkins. We get lost in the corn maze and love seeing the kids come screaming from the haunted house! It’s a special day, we all bring something and have a tailgating party for lunch.
(This is all of us last year)
So after a long day, we all come back to the house and have dinner. I like to have a nice easy recipe that I can just throw in the oven while still enjoying my family. It has to be hearty, and a comforting recipe that everyone would like. I also look for recipes that get better with time. I will make plenty so there is left overs in the frig. for whom ever wants to help themselves to during our weekend. This year there might be more family attending. So I believe I have found one of the recipes I will be serving for this years orchard extravaganza! The amazing aromas, penetrating my house while cooking this recipe, were intoxicating and it was absolutely Delicious!!!
Rustic Red Wine Chicken
- 4 Slices Bacon
- 6 Pounds Chicken Pieces
- 1 Large Onion
- 10 Ounce Package Baby Bella Mushrooms
- 4 Cloves Garlic
- 28 Ounce Can Peeled Plum Tomatoes
- 2 Cups Dry Red Wine
- 2 Cups Chicken Broth
- 1 Sprig Fresh Rosemary
- 4 Sprigs Fresh Thyme
- 2 Bay Leaves
- Salt and Pepper to Taste
- 6 White Potatoes
- 2 Cups Baby Carrots
Cut bacon into small pieces and cook in a large skillet until brown and crispy. Drain on paper towel and set aside.
Wash chicken and pat dry with paper towel. Salt and pepper chicken pieces on both sides and fry in skillet with bacon fat, until chicken is browned and not cooked through. Fry in batches as not to over crowd pan.
Cook until the onions are almost soft and add in garlic, and cook for another minute. Add in tomatoes, continue to cook, breaking apart the tomatoes. Add in wine, broth, thyme, rosemary, bay leaves, salt, pepper and reserved bacon. Cook for another 10 minutes.
Meanwhile wash potatoes, leaving skins on, cut potatoes into a little larger then bite size pieces. Wash carrots and add the potatoes and carrots into the roasting pan. Continue to cook for another hour or until potatoes and carrots are tender.