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CHICKEN BRAISED WITH TOMATOES AND OLIVES | MEAT
1 tablespoon oil
1 onion, chopped
3 cloves garlic, minced
4 large bone-in chicken breasts, cut in half
1 teaspoon salt
½ teaspoon pepper
2 tablespoons chopped, fresh oregano, or
1 teaspoon dried
2 bay leaves
1 28-ounce can crushed tomatoes
½ cup red or white wine
¾ cup pitted oil cured black olives
A COOK’S BEST ❄
COLD-WEATHER FRIEND
BRAISING FEBRUARY 25, 2016
KERI WHITE | JE FOOD COLUMNIST
❆ ❄
❅ LONG WINTER SUNDAYS just beg for a meal focused
around slow braising, one that will fill the house for hours
with delicious aromas wafting in from the kitchen. Add the
benefit of the oven’s heat offering a much-needed blast of
gently radiating warmth to beat the chill outside, and you have
a can’t-miss situation that builds anticipation for the many
hours of cooking, and is rewarded with a deeply flavorful meal.

The beauty of the braise is that with minimal effort, dinner
more or less cooks itself. Pair this chicken with a simple baked
side dish that brings both the starch and the vegetables to the
table in one dish, and dinner is done before you’ve finished
the crossword.

Heat oven to 325 degrees. In large Dutch oven, heat oil and sauté
onions and garlic over medium-high heat until fragrant, about 3
minutes. Add chicken pieces, skin-side down, and sear, Turn over,
searing the reverse side.

Sprinkle with salt and pepper. Add oregano and bay leaves and
stir. Add remaining ingredients. Stir again.

Cover and place in oven, bake 2 hours or more until chicken is
falling off the bone. Adjust for seasoning, garnish with fresh herbs
if desired, and serve over rice, pasta or couscous.

Serves 4 with leftovers
BAKED BROWN RICE WITH PEAS | PAREVE
1½ cups brown rice
3½ cups boiling water
1 tablespoon margarine
½ teaspoon salt
1½ cups frozen peas
Preheat oven to 325 degrees. Place rice
in 2-quart baking dish with cover.

Pour in boiling water, margarine and
salt; stir.

Cover and bake for 45 minutes. Add
peas, stir, cover, and return to oven for an-
other 30 minutes until all liquid is ab-
sorbed and rice and peas are cooked
through. Fluff with fork and serve.

Serves 4 with leftovers l
Soup: Keri White; braised beef: Eising; garlic: karandaev/iStock/Thinkstock.com — peas: Ingram Publishing
14 MAY 4, 2017
IN GOOD TASTE
JEWISHEXPONENT.COM