Easy, Cozy Braised Dishes for Chilly Nights

Here are a couple of recipes that are easy to prep ahead, throw in the oven and forget about, with lots of rut-busting flavor and cozy warm richness for cold nights.

The first is adapted from a classic from the old Silver Palate cookbook.  The original recipe serves 10, so I've cut it down for a more reasonable 4-5 portions, and used whole chicken legs instead of quartered chickens.  For two, you can make this recipe, bake half and put the other half in the freezer while marinating, or for a family, double it and freeze half. 

Big note:  you do want to start this at least the day before so that the flavors can sink into the chicken all day or overnight. 

CHICKEN "MARBELLA"

5 lbs of whole chicken legs (4-6 legs)
Marinade
1/2 head of garlic, minced or pureed, about 6 cloves
1/8 cup dried oregano
1/4 cup red wine vinegar
1/4 cup olive oil
salt and pepper (approx 1/2 to 1 tsp salt plus 1/4 tsp pepper)
1/2 cup chopped pitted prunes
1/4 cup pitted Spanish, Italian or Greek green olives
1/4 capers with a bit of juice
3 bay leaves

Marinate for 8 hours or overnight
then add:

1/2 cup brown sugar, sprinkled over chicken
1/2 to 1 cup white wine

A few tablespoons of Italian parsley are nice to finish after baking.

1. Combine all marinade ingredients with chicken in a plastic bag, bowl or oven proof baking pan that will hold the legs in a single layer, turning now and again to make sure they are mixed and all sides of the chicken are coated.  

2. After 8 hours or overnight marinating, sprinkle the sugar and pour the wine.  Bake in a 350 degree oven for 50 minutes to 1 hour, basting with pan juices (or not-- I didn't and it was delicious.) Chicken is done when juices run clear when the chicken is pricked with a knife or fork.  Don't be afraid to overcook. 

3. The original recipe asked you to remove the olives and prunes with a slotted spoon and serve the pan juice in a sauceboat, but I think you'll be perfectly fine just serving this out of the pan as we did.  Who needs one more dish to wash?  

The second make-ahead-and-braise recipe reminds me very much of a short-rib we used to serve at Tra Vigne restaurant, is pretty quick and easy to put together, and is made in one pan, in one day.  The Tra Vigne version was a 13 hour affair, brining, searing, smoking and braising, but I think you'll find this to be a deliciously easy substitute.

BRAISED SHORT RIBS
Serves 6

Olive oil
4 lbs beef short ribs
1/2 - 1 tsp Kosher salt
1/2 - 1 tsp freshly ground black pepper
2 cups finely chopped onion
1/4 cup minced garlic
2 cups low-salt beef broth
1 cup dry red wine
3/4 cup balsamic vinegar
1/3 cup brown sugar
2 cups chopped plum tomato or stewed tomato

Preheat oven to 300 degrees

Heat a large Dutch oven over medium high heat.  Swirl olive oil to coat.  Sprinkle the ribs with the salt and pepper and brown as many as will fit easily in the pan at a time-- don't crowd.  If necessary, brown in two batches.    When browned, remove all ribs to a plate.

Add onions and saute until lightly browned.  Add the garlic and saute for one minute.  Return the ribs to the pan.  Add the broth, wine, vinegar, sugar and tomato and bring to a simmer. 

Cover and bake for 1.5 hours or until tender.   If making ahead, cool slightly then refrigerate for 8 hours or overnight.  If you have time to do this, the ribs reheat perfectly and are even more tasty. 

Skim the fat from the surface of the sauce mixture and discard.  Check seasoning and adjust salt and pepper as necessary. Serve the sauce over the ribs, or if reheating, reheat together and serve both on warm polenta or risotto, or with crusty bread and an easy winter salad.  

Voila! 

On Sunday, I prepped both of these dishes and made the ribs Sunday night and the chicken Monday night.  On Wednesday, I reheated the last rib with the sauce for lunch, and I do think it had more flavor (or maybe I was just hungry!) so I'd recommend doing both ahead if you think of it.  Since I already had the special ingredients, olives, prunes, capers, plenty of garlic, I have a second batch of chicken waiting for the next time I don't feel like cooking.

Enjoy!