Evening Edge
What’s For Dinner?
DEL.ICIO.US
Provencal Chicken
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Top recipe: 
2005 Golden Whisk Awards
(Our top 10 recipes of the year)
Columnist Susan Nicholson laughingly refers to this chicken braise as "purple chicken"; the bird soaks up the red wine as it cooks, giving it a distinctive hue. It originally appeared online in Nicholson's "Seven-Day Menu Planner, " but was simply too good not to share with the off-line world as well.
Hands on time: 10 minutes Total time: 1 hour Serves: 8
Ingredients:
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3 tablespoons olive oil
1 teaspoon kosher salt
2 teaspoons whole black peppercorns
1 (25-ounce) bottle dry red wine, divided
6 sprigs fresh rosemary
6 bone-in skinless chicken legs
6 bone-in skinless chicken thighs
8 to 10 whole cloves garlic
2 to 3 tablespoons light brown sugar
3 tablespoons tomato paste
Instructions:
Heat oil in Dutch oven on low 2 minutes or until warm. Sprinkle with salt, peppercorns, 1 cup wine and the rosemary. Place chicken in pan. Increase heat to medium and cook 5 minutes, turn and cook 5 more minutes. Add garlic and remaining wine. Bring to simmer and cook 45 to 50 minutes partially covered. Meanwhile, in a small bowl, combine brown sugar and tomato paste; mix well. Stir into pan, bring to boil and remove from heat and cover. Let stand 30 minutes to develop flavors. Serve immediately (with sauce) or refrigerate until the next day.
Nutrition:
Per serving: 307 calories (percent of calories from fat, 46), 30 grams protein, 5 grams carbohydrates, no fiber, 15 grams fat (3.5 grams saturated), 104 milligrams cholesterol, 358 miligrams sodium.
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