I've jumped the gun and blasted straight into fall recipe mode. I made some delicious, warming Italian wedding soup the other night, and this slow cooked chicken recipe over the weekend. I had to use up the Hatch chilies in the fridge, so this modification to a traditional chicken cacciatore recipe was perfect. I subbed in bulgar wheat for the pasta in most classic versions. The bulgar was an awesome pairing as it soaks up the juices really well, but stays firm despite all the liquid. Enjoy!
6-8 chicken drumsticks
3 Hatch chilies (seeds removed, thin slices)
1 lb sun gold tomatoes
1/2 cup dry white wine
1 cup chicken broth
1 onion (diced)
4 cloves garlic (whole)
handful fresh thyme
salt and pepper
Bulgar wheat recipe below
Preheat oven to 400 degrees.
Clean up the drumsticks. Rinse the chicken and thoroughly pat dry. Sprinkle with salt and pepper.
Heat a Dutch oven over medium-high heat and add a good splash of olive oil. Drop chicken into hot oil and let sizzle away for 3-4 minutes. Turn over, and let cook for another 3-4 minutes. Remove chicken from pan and set aside on a plate.
Add white wine to the hot pan. This will help get all the bits of grease stuck to the bottom of the pan. Add onion, salt and pepper. Let cook for 2-3 minutes. Add chicken broth and bring to a simmer.
Drop in chilies, tomatoes, garlic cloves, thyme, salt and pepper. Bring back to a simmer.
Add chicken drumsticks back to Dutch oven. Cover with lid, and pop into the oven. Let cook covered for 1 hour.
Serve drumsticks over your favorite starch, and ladle a good scoop of vegetables and liquid over the starch. See recipe for a great Bulgar wheat recipe below.
1 cup low sodium chicken broth
1/2 cup pre-cooked bulgar wheat
2 tbsp dried onion
1 tbsp dried roasted garlic
2 tbsp dried roasted tomato
salt and pepper
Combine all ingredients in a saucepan and bring to a boil, covered. Lower to a simmer and let cook for 10 minutes, until liquid is absorbed. Serve warm as a bed under the chicken.