Chicken Braised in Wine and Rosemary

I’m not really a food blogger and I’m certainly not a very good food photographer so if you want to see great shots of this dish, head on over to My Carolina Kitchen, where Sam and her professional photographer husband, Meakin, put together a great presentation of this dish and took some excellent shots of it.  As soon as I saw it on Sam’s site, I knew we had to make it and I was not disappointed. 

Rather than reproduce the recipe, please go check it out at Sam’s blog first and I’ll just tell you how we deviated from her original.  Her recipe calls for 8 chicken thighs but since we had 10, I just used a bit more of everything except the red wine and I eliminated the sugar – we like the acidic tomato flavor and never add sugar to our sauces.  I didn’t have any fresh parsley for garnish but added about a half teaspoon of dried to the sauce.

I fried the chicken in two batches of five and these are the first ones.

This is the sauce and chicken cooking together and it took about 30 minutes for ours to get to an internal temp of 185F.

We decided to serve ours over rice so we did not plate the whole dish but made up each plate – this is mine with a side salad but before Bev added a chunk of very good homemade bread.

We all loved the dish and will definitely make it again.  Thanks Sam for an excellent supper on a very cold winter night here at Almost Heaven South.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

1/10/16 meal date