Kate's Cuisine

May 08 2014

Tuscan Chicken

 Tuscan Chicken

I really, really love Italian food and chicken recipes such as this one prove that it doesn’t always have to be pasta. When I first heard about Tuscan Chicken, I heard that it was the Italian version of lemon chicken (which it isn’t) and that it has a very interesting marinade (which it does.) That marinade is in fact,a mirepoix that simply sits on top of the chicken while it sits in the fridge for a couple of hours. Then when you’re ready to cook, you pretty much just have to bring it up to a boil and then let it simmer away. Takes some time, yes, but the entire thing is really pretty easy.

4 chicken legs with thighs attached $8.75
1/4 cup olive oil $0.12
2 carrots, chopped $0.34
1 onion, chopped $0.47
3 celery stalks, chopped $0.39
4 cloves garlic, minced $0.04
Zest and juice of one lemon $0.35
3 twigs of rosemary, stripped of leaves $0.99
1 cup dry red wine $2.24
1 small can tomato paste $0.59
1 cup chicken stock $0.16
Salt $0.01
Pepper $0.01
Torn basil leaves for garnish, if desired $0.33

Total cost $14.79
Cost per serving $3.69

1.) Rinse and pat chicken dry and place in a large pot (the same one you will cook the chicken in.) In a separate bowl combine the olive oil, carrots, onion, celery, garlic, lemon zest, juice, rosemary, salt and pepper. Mix together to ensure that all vegetables are coated and then pour over top of chicken. Place in the fridge and marinate for 3 or 4 hours.

2.) When ready to start cooking, take the pot out of the fridge and bring the chicken back up to room temperature. This will probably take about an hour.

3.) Place pot over medium-high heat and brown the chicken on both sides. This should take about 15 minutes. Add the wine and reduce for 5 minutes. Combine the tomato paste with the chicken stock and then add to the pot, mixing well to ensure that everything is combined thoroughly. Bring to a full boil then lower the heat and simmer for 30 – 45 minutes more, until the chicken is completely cooked through. Scatter torn basil leaves over top, if desired.

4.) Serve and enjoy!

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