Clementine and White Wine Braised Chicken

http://greenlitebites.com/2013/12/31/clementine-and-white-wine-braised-chicken/
Clementine and White Wine Braised Chicken - Done

Yesterday was our first full day home after traveling for the holidays and you’d think I’d be prepared with something to make for dinner but I wasn’t.  Around 4 o’clock I found myself rummaging through the freezer to see what I had because there was no way we were eating out again. Especially considering today is New Year’s Eve and we already have plans to visit a local restaurant to celebrate.

I found a frozen bag of chicken legs and thighs and thought, why not?

I know it’s not the preferred method but I’ve cooked from frozen before and I’ll probably do it again. I’m a busy mom.

On my counter stood a bottle of white wine left over from a party I threw last week and in my fruit bowl were some aging clementines that no wants to eat because I accidentally bought the kind with seeds.

An idea was born.

I decided braising would be the best method since my chicken pieces were frozen solid, and my intuition was correct. This chicken came out DELICIOUS. All 3 boys enjoyed it even though this little guy had NO interest in dinner.

Yay for grumpy toddlers!

Yay for grumpy toddlers!

I served it with baked white sweet potatoes and roasted cauliflower but in hindsight the liquid the chicken cooked in would have made a great gravy. Not so much for mashed potatoes but brown rice definitely!

Clementine and White Wine Braised ChickenAnyway, here’s what I did. I hope it gives you some ideas to mix up chicken night.

  • Frozen chicken leg and thigh pieces
  • 2 cups white wine (I used a Pinot Grigio)
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dried thyme
  • 1 tsp ground mustard seed
  • 2-3 pinches of salt
  • 3 clementines

Preheat oven to 350 degrees.

Pop the chicken in the microwave for a minute or 2 just to be able to break apart the pieces.

Meanwhile add the wine, garlic powder, onion powder, thyme, mustard and salt to a roasting pan.

Cut the clementines in half and squeeze as much juice as possible into the wine mixture.

Whisk to combine everything.

Separate the chicken pieces and submerge them into the liquid. Squish in the clementine halves as well.

Clementine and White Wine Braised Chicken - step 1

Bake for 1 hour.

After the hour remove the cover and crank up the temperature to 425 degrees.

Clementine and White Wine Braised Chicken - step 2

Bake for an additional 30-45 minutes. The exposed skin will crisp and the internal temp should be at least 165 degrees.

Clementine and White Wine Braised Chicken - Done

Discard the clementines and serve with your favorite sides!

Clementine and White Wine Braised Chicken - Plated

I needed a good home-cooked meal this week!

Sorry for the bad photos, there’s no darn light here after 5 p.m.

No nutritional info on this one. just count it as a chicken thigh or leg. That’s how I did it in my food journal. 

Happy New Year everyone! 

 

3 comments »»
Posted in: Dinner Ideas, Food Photos, Toddler Approved
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2 Comments and 1 Replies

  1. carol

    I love this…how you just threw it together….and it does look delicious…I know what I’m going to do with my last few clementines. Thanks for this great idea!

  2. Paige

    I have a bunch of frozen skinless thighs. how would you change the cooking time/temp? I’ve never cooked from frozen like this, but the recipe looks yummy & I have everything I need! Maybe we can do this instead of leftover night tonight!

    1. roni

      If they are frozen you wouldn’t have to change much. They would probably be done after the hour at 350. If you defrost them the cooking time would just be reduced. Everything should be the same. Hope you like it!

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