Braised Chicken with Chickpeas and Tomatoes
Braised Chicken with Chickpeas and Tomatoes might be just the main course you are searching for. Watching your figure? This dairy free recipe has 421 calories, 30g of protein, and 24g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up flour, pepper, garlic cloves, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Sort and wash chickpeas; place in a large Dutch oven. Cover with water to 2 inches above chickpeas; cover and let stand 8 hours.
Place 1 1/2 cups chickpeas, 4 cups water, 1/2 cup onion, garlic, and bay leaf in pan; bring to a boil. (Reserve leftover chickpeas for another use.) Cover, reduce heat, and simmer 45 minutes or until beans are just tender.
Drain chickpea mixture in a colander over a bowl, reserving 1/2 cup cooking liquid. Set chickpea mixture aside.
Heat oil in pan over medium-high heat. Dredge chicken in flour.
Add chicken to pan; cook 6 minutes, browning on all sides.
Add remaining 1/2 cup onion to pan. Saut 4 minutes or until tender.
Add vinegar, scraping pan to loosen browned bits. Cook 1 minute or until liquid evaporates.
Add 2 cups tomato, Homemade Chicken Stock, and reserved cooking liquid to pan.
Add chickpea mixture, and bring to a boil.
Place chicken on top of chickpeas, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cover, reduce heat, and simmer for 40 minutes or until chicken is done and chickpeas are tender. Discard bay leaf.
Serve with lemon wedges, if desired.
Wine note: Budget wines are always in order (see our list of favorites in this issue's Wine Tasting, page 258). In particular, one of our choices is beautifully suited to this dish. The REDS 2005 from Sonoma California--just $9 a bottle or $80 a glass--has beautiful boysenberry fruit flavors and just the right umph to go with this flavorful dish. --Karen MacNeil