8.05.2017

A Summer's Braise

It's a vivid statement about our desert weather when one opens the oven door and can't tell whether it's cooler in there… or outdoors.

Happily, for me, air conditioning means hot weather doesn't stop me from cranking the oven on occasion to make something wonderful.

Today's recipe from Cheri, at My Savory Spoon, is a case on point. It requires oven time… even though it is really hot out there!

Cheri and her husband are lucky to enjoy mild summers in the Pacific Northwest and mild winters in Phoenix - less than two hours away from us in Tucson. We have plans to meet in person before too long. Right about now - when the temperatures in Phoenix have been hovering at about 120° - I bet she is pretty happy to be up north!

Not long ago, she posted a recipe for her braised chicken with white beans and chard. I made it the next day, and that proved to be the first of many times…

… even twice in the same week for two dinner parties! Every time I have made it, outdoor temperatures were over 110°F (43°C)! Yes, it is that good - worth every degree of heat rolling from the oven.

Rune Wines have wonderfully imaginative labels!
Most recently, I served it with a local - yes, Arizona! - rosé that was given to me by James Callahan of Rune Wines for my monthly food and wine pairing. This rosé is made in the Rhone tradition (Rune is member of the Rhone Rangers) so it is appropriate for my pairing post. To read more about the vineyard and the wine, head over to the Provence WineZine.

I assure you that you will no regrets about heating up your kitchen for this recipe! My readers south of the equator may find it the perfect dish for the current season.

Stay cool!

~ David

Braised Chicken with White Beans and Chard
adapted from Cheri’s recipe on My Savory Spoon

4 large bone-in, skin-on chicken thighs
salt and pepper
2 tablespoons olive oil
1 large onion, diced
2 ounces pancetta, diced
1/4 cup white wine
2 tablespoons tomato paste
2 sprigs fresh rosemary
1 bunch chard - about 1/2 pound
1 15-ounce can cannellini beans, rinsed and drained
1 cup chicken broth
freshly grated Parmigiano-Reggiano

Preheat oven to 350 °

Trim chicken pieces of excess fat and skin, then pat dry and season on both sides with salt and pepper. Heat a large Dutch oven over medium-high heat. When hot add the oil, swirl the pan to coat the bottom, then add chicken, skin-side down, and sear until brown, about 5 minutes. Turn chicken and brown the other side, about another 3 to 5 minutes. Remove the chicken to a plate and set aside.

Reduce the heat to medium. Add the onion and pancetta and sauté until onion is tender, about 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, for 1 minute. Deglaze the pan with white wine then add the white beans, chard, and broth. Season with salt and pepper. Place the chicken pieces, skin side up, on top of the chard. Add any accumulated juices from the chicken, top with the rosemary sprigs, and bring to a boil. Cover and bake about 25 minutes - up to 30 minutes for larger pieces of chicken.

To serve, layer chard and beans in soup plates then top with chicken. Sprinkle the top with the grated Parmigiano-Reggiano.

Serves 4.

20 comments:

  1. This looks fantastic David, I saw it on Cheri's site but it didn't register. I think I am going to make this really soon because it is foggy and cool on our coast. Ouch, 120 is real hot, stay cool inside.

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    1. This is the perfect dish for your weather, Gerlinde! I hope you enjoy it! The monsoons have arrived in the desert now, and it is much cooler (all the way down to 100°!) and a bit humid, though.

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  2. I saw this one on her blog too, David! I thought it looked really great too. Now, I really have to try it very soon. I don't think my kids will touch the chard, but I know Evan and I will enjoy it! Beautiful photos, as always!

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    1. You won't be disappointed, Marcelle! The kids might not even mind the chard!

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  3. Wow! This sounds great and well worth throwing more heat into the kitchen! The chard from our farmers' market has been beautiful lately,too! As you know, I can't wait to try the wine!

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    1. It's funny, Susan, we have now passed our chard season (long ago) and are waiting for it to return in the fall when it gets cooler. I know you will love this dish, and I look forward to sharing a bottle with you soon!

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  4. David, I love braises - and chard and every single thing in this recipe. Must try it soon.

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    1. I know this is right down your alley, Jean - and I already removed the garlic for you! :)

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  5. Hi David, thanks for the shout out, glad that you enjoyed this dish. Read your article in the Provence WineZine, very impressive. Sounds like a wonderful wine, love the label and better yet it's located in AZ!!

    My sister told me that the Phoenix zoo was closed for a day last week after a huge monsoon as there were downed trees and debris. Sounds pretty crazy....

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    1. Thank YOU for the wonderful recipe, Cheri! The wine is really good. Maybe you can come down to visit this winter and we can go wine tasting!

      Yes, the morning s have been beautiful for the entire week. Such a nice respite from the heat. We have had a few places close here, too, form fallen limbs. Luckily, no injuries!

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  6. Dear David, sounds like you picked a winning recipe here from Cher´s blog - lovely recipe for summer or fall.
    Hope the weather is more agreeable these days!
    Liebe Gruesse an euch beide,
    Andrea

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    1. The weather has been much better - in fact, so beautiful in the mornings that we are having breakfast on the patio! Hope all si well there. Liebe Grüße, David

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  7. Okay on my list! But you know my daughter headed out to Portland for a week before going back to ASU and the temps hit 106 there. (I just told her she was in training for Phoenix :) )

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    1. I heard about the heat in Portland from friends who just moved there for cooler weather! The sad thing is that so few people have AC that it is dangerous.

      Can't wait to hear what you think of this dish when you make it, Inger! Report back if you can!

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  8. It's a lovely recipe but what really piqued my interest were two bits of info about Arizona: 120F temps and the fact they make rosé wine. I guess the first isn't really surprising, but the second is. In my ignorance, I had always thoughts of Arizona as unending desert...

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    1. Frank - at least the heat is brief and missing the East Coast humidity! Much easier to cope with, for sure.

      The wines can be quite surprising here - a fairly long tradition of not-so-good wines, but in the past decade or so, there are some really top-notch vintners here. Come visit and see (taste) for yourself!

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  9. This sounds so fantastically summery, what a treat for a warm, sunny evening.

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    1. Thanks, Caroline! This has become one of our favorite go-to meals for the two of us...

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  10. Even though it's hot you still have to eat! This looks like a perfect one dish meal. We love cannellini beans at our house...we will be trying this soon!

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    1. Thanks, Cali - I am pretty confident you will love this! Happy weekend!

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Thank you for taking the time to leave me a note - I really appreciate hearing from you and welcome any ideas you may have for future posts, too. Happy Cooking!

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