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Monthly Delivery Meal- September 18th, 2022

 Late Summer Spanish Braised Chicken


Your kit includes: 


  • (8) Providence Farm Chicken thighs (approx. 3#)

  • (3) Rudd Farm Tomatoes

  • (3) Rudd Farm Sweet Peppers

  • (2) Rudd Farm Onions

  • (1) Cornerstone Garlic Head

  • Fresh local Rosemary and Bay Leaves

  • Pre-measured Spanish Sweet Pimenton

Your provide: 

  • White wine (optional), kosher salt, olive oil

Before you begin:   

The recipe below is written from beginning to end, but it is possible to prepare parts of the meal in advance and finish the dish later in the week.  See the "Make Ahead" section at the end of the recipe for more details.


1).  Cut onions from top to bottom and remove the skins and slice them in medium sized pieces and set aside.

(Need help?! Check out the video!)

2). Remove stem and ribs from the sweet peppers and cut into small strips and set aside.

(Need help?! Check out the video!)

3). Cut the tomatoes from top to bottom and remove the core. Carefully rub the flesh of the tomato against a coarse grater into a bowl to make a tomato pulp puree.  Discard the tomato skin.

(Need help?! Check out the video!)

4). Separate the cloves of garlic by pushing down firmly with your hands against a cutting board.  Separate the cloves and slice off the root end.  Smash each clove with the flat side of the knife and remove the skins.   Set aside.

(Need help?! Check out the video!)

5).  Preheat a large skillet (large enough to accommodate all the chicken snugly) over Medium High heat for about 3 to 5 minutes.

6).  Remove chicken from package and pat dry with a paper towel.  Season top and bottom generously with kosher salt.

7). Add a generous amount of olive oil (about 1/4 cup) to the preheated pan.  Then add the seasoned chicken starting skin side down.  To get good browning do this in batches (3 or 4 pieces at a time).  Brown skin side until golden brown (about 5 minutes) and flip cooking the other side for about 4 minutes.  

Remove the browned chicken to a plate and set aside.
(IMPORTANT!: The chicken will not be cooked through!  It will be finished in the oven with the other ingredients.)

8). Preheat the oven to 350°

9). Add peppers and onions to your pans with a small pinch of salt and reduce the burner temperature to medium.  Cook stirring occasionally until lightly browned.  (About 12 to 15 minutes).

10).  Add smashed garlic to the pan and cook until fragrant.  (About 2 minutes).

11). Return burner to medium-high and add 1/2 a cup of white wine and continue to cook until it has almost entirely evaporated.  (Skip this step if you'd like!)

12).  Reduce heat medium and add tomato, bay leaves, rosemary sprigs and pimenton.  Cook for a few minutes to merge the flavors. (3 to 5 minutes)

13).  Arrange the browned chicken skin side up around the pan.  Add a a little bit of water to vegetable mixture until the tops of the chicken are just poking out above the liquid.

14).  Carefully move the pan to the oven and bake uncovered until tender (60 to 75 minutes)

15). Serve!

Serving Suggestions: 

This dish is great served on rice, farro or even mashed potatoes, but a great seasonal option is the Sweet Corn Polenta also available as a kit.  Click here for the recipe!

Make Ahead: 

This may be a lot of steps for a busy week night, but it's quite easy to do this dish over multiple days.  On Sunday prepare the vegetables, skipping the chicken browning (steps 6 and 7).  Pour the vegetable and herb mixture into a storage container and refrigerate until ready to use.  The night before you want to make the dish, move the chicken thighs to the fridge to defrost.  The next day brown the chicken.  Heat up the vegetable mixture in a sauce pan and add it to the chicken and put in the oven! 

Leftover Ideas: 

The leftovers from this dish make a really great soup!  Remove the chicken skins and pull the meat off the chicken thighs while they are still warm.  Place in a container along with any left over liquid and vegetables, and refrigerate.  

When you are ready to make the soup simply add a little chicken stock, vegetable stock or even water and gently reheat.  Feel free to add a can of rinsed white beans, pasta or whatever vegetables you'd like!


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