Slow-roasted chicken and enchilada pan sauce

Name: How to cook Slow-roasted chicken and enchilada pan sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Slow-roasted chicken and enchilada pan sauce

This recipe came about because I wanted to use the leftover enchilada sauce from my previous post for Southwest stuffed peppers. There's not much to it, and it's a total cinch to make. The only real investment required is time, and that's not a bad thing. Because the reward for your patience is fall-off-the-bone tender chicken smothered in rich, flavourful sauce. Also, while the chicken's in the oven, you're free to do what you want. Like clean the kitchen. Or play with your kids. Or, if you're like me, binge the latest season of Chef's Table that just dropped on Netflix. Not bad at all.

Ingredient

Food ration :

4 servings

Cooking time :

2 hr 15 minutes

chicken quarters (thigh and drumstick), skin-on and bone-in

roma tomatoes, halved

6 cloves

garlic, peeled

medium onion, finely chopped

1 tsp

dried oregano

1/2 cup

dry white wine

1 cup

leftover enchilada sauce (see 'Sauce' in linked recipe)

Cooking instructions

* Step 1

The morning of your cook, trim any loose skin and extra fat off the chicken. Season the quarters well with salt and leave them in a tray, skin-side up in the fridge. You're not dry-brining to dry out the skin, since it won't get crispy anyway. Instead, you want to allow the salt to penetrate a bit into the meat.

* Step 2

Transfer the chicken pieces to a deep baking dish and rub them down with a tiny bit of oil (not too much, because the chicken will give off plenty). Hit them with some freshly cracked black pepper, then turn them so they're skin-side up.

* Step 3

Add the tomatoes, garlic, onion, and oregano to a bowl. Drizzle with a bit of olive oil and season with salt and pepper. Toss gently to coat. Sprinkle the mixture in and around the chicken, making sure that the tomatoes are skin-side up. Cover the dish tightly with foil and pop it into an oven preheated to 275 F. Bake for 1 1/2 hrs.

* Step 4

Pull the dish out and remove the foil. Give the chicken a quick baste with the pan juices. Return the dish to the oven, uncovered, and turn it to broil. Cook an additional 30 minutes, until the chicken's deeply browned and the tomatoes lightly scorched. Pull the dish back out and carefully transfer the chicken to a plate. Cover it with foil to keep it warm while you finish the sauce.

* Step 5

Peel the skins off the tomatoes (they'll just slide off). Transfer all the pan juices and contents to a medium pan and use a fork to smush down the tomatoes and garlic. Add the wine and turn the heat up to medium-high. Simmer until reduced by about half. Stir in the enchilada sauce until it melts, and simmer 1 more minute. Check the seasoning. If you're feeling fancy you can strain the sauce at this point. Otherwise, simply serve it with the chicken.

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