02142 (Cambridge, MA) Office delivery?

    show messages
    hide messages
    Shop by recipe What's Cooking Now
    Dietary Concerns
    Special Occasions
    Advanced Recipe Search


    from "Real SimpleŽ magazine"

    If you have trouble maintaining a gentle simmer on your stovetop, try stacking two burner grates, one on top of the other (just make absolutely sure the two grates fit together securely and that they're stable and level). The second grate will act as a buffer for a flame that's a little too hot.

    Hands-on time: 45 minutes
    Total time: 1 hour, 50 minutes

    Makes 4 servings

    1/4 cup all-purpose flour
    1 1/4 teaspoons kosher salt
    3/4 teaspoon black pepper
    1 3 1/2- to 4-pound chicken, cut into pieces
    1/4 cup olive oil
    1 medium yellow onion, roughly chopped
    1 carrot, diced
    1 celery stalk, diced
    4 cloves garlic, finely chopped
    3 sprigs fresh thyme
    1 bay leaf
    1 28-ounce can plum tomatoes, undrained
    1/3 cup dry red wine
    1/4 cup chopped fresh flat-leaf parsley leaves

    Print recipe

    In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken in the flour mixture, shaking off any excess. Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan, being careful not to crowd the pieces. Cook the chicken until browned, 4 to 5 minutes per side. Transfer to a plate. Repeat with the remaining chicken. Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook, stirring occasionally, for 10 minutes. Crush the tomatoes in the can with a large spoon and stir them into the vegetables. Add the wine and the remaining salt and pepper and bring to a boil. Add the chicken. Reduce heat to a simmer, cover, and cook for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley and serve on individual plates.

    CALORIES 803 (63% from fat); FAT 56g (sat 14g); PROTEIN 54g; CHOLESTEROL 207mg; SODIUM 943mg; FIBER 3g; CARBOHYDRATE 19g

    Make it Kosher
    Product nutrition and information
     Quantity Ingredients Est.Price
      Grade A Whole Chicken, Cut Up - $1.99/lb
     8-piece pack, Grade A
      Cal-Organic Organic Carrots, Bag - $1.99/ea Save! 2 for $3.00
     1 lb
      Organic Yellow Onion, Medium - $1.99/lb
      Celery, Medium - $2.99/ea Save! 2 for $5.00
     Farm Fresh, Med
      Thyme - $1.49/ea
     Farm Fresh
      Muir Glen Organic Whole Peeled Tomatoes - $2.69/ea
      Vidigal Reserva Vinho Tinto - $8.99/ea plus tax Save! Just $8.09 each when you buy 12 or more.
      Italian Parsley - $1.99/ea
     Farm Fresh
      FreshDirect Bay Leaves - $3.79/ea
    You May Already Have
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      Garlic - $3.99/lb
     Farm Fresh, Med
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Morton's Coarse Kosher Salt - $2.69/ea
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list

    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users