Saute veggies
Add chicken
Cook and mix together
Add broth, water
Add noodles and cook 9-11 mins
Garnish with fresh parsley and serve
Easy Chicken Noodle Soup
Chile Chocolate Braised Short Ribs
There’s nothing more comforting and heartwarming on a crazy cold day than braised short ribs with roasted veggies and mashed potatoes. Can we say heaven in a bowl?
These short ribs take a while to make but they’re worth the wait (I promise!) – I made them a little bit spicy with dried chile peppers, garlic and onions, fresh rosemary and thyme, and a chipotle infused olive oil (I love 7 Barrels brand!) along with a dash of cocoa powder (the super intense Dutch red kind made by Guittard is my fav). They’re braised in broth, a full bottle of red wine (you’re welcome), and topped with fresh parsley.
Once they’re done cooking they will be falling off the bone – then I made a reduced sauce with a knob of butter at the end to make it super silky and delicious. I served these with roasted brussels sprouts and cauliflower (simply roast them in olive oil and sea salt on 375 for about 45 minutes, tossing them every 15 minutes until crispy and delicious), but I recommend serving them with some creamy mashed potatoes or egg noodles as well (or even some crusty French bread) to mop up that delicious spicy-savory-chocolate-chile-wine sauce. OMG.
Go ahead, indulge. You can always work it off tomorrow. Besides, a big bowl of comfort food and Netflix is more fun anyways 🙂
Chile Chocolate Braised Short Ribs
A classic Winter comfort food dish, these delicious braised short ribs are made with chile peppers, chocolate, red wine and lots of fresh garlic, onions and herbs. Super savory and tasty, served with roasted veggies, and either mashed potatoes or egg noodles.
Ingredients
- 2 large dried chile peppers, stemmed and deseeded
- 1 cup boiling water
- 5 1/2 pounds center cut short ribs, on the bone
- Kosher salt and freshly ground black pepper
- 3 tablespoons chipotle olive oil (or regular EVOO if you prefer less spicy)
- 3 cups beef stock
- 2 tablespoons tomato paste
- 2 teaspoons Dutch red cocoa powder (Guittard)
- 4-5 cloves garlic, smashed
- 3 small onions, chopped
- One bottle red wine (Pinot Noir or Merlot or Cab Sauv)
- 2 tablespoons balsamic vinegar
- A few sprigs of fresh herbs (rosemary and thyme)
- Knob of unsalted butter (1-2 tablespoons)
- Fresh parsley, chopped for garnish
- Roasted cauliflower and brussels sprouts, for serving
- Mashed potatoes or egg noodles, for serving
Instructions
- Preheat oven to 325 degrees. Adjust rack to lower third.
- Cover chopped chile peppers with boiling water and let sit, covered for about 20 minutes until soft.
- Meanwhile, sprinkle short ribs on both sides generously with kosher salt and pepper and let rest to room temperature about 15 minutes while peppers are soaking.
- Heat olive oil in a large Dutch oven over medium-high heat and cook short ribs in batches, searing evenly on both sides until golden brown crust forms (about 7 minutes per side/15 minutes per batch).
- Once all short ribs are seared, place on a platter tented with foil and set aside.
- In a blender or food processor, add the chiles, water, stock, tomato paste, cocoa, garlic, onions, and a little dash of salt and mix thoroughly together until smooth.
- Pour the red wine in the Dutch oven and scrape the brown bits up from the bottom of the pan (deglazing the pan) and turn heat up to high bringing to a boil for 2-3 minutes, then reducing heat to a simmer, letting wine reduce by half (about 20 minutes).
- Add the pureed chile-onion mixture, balsamic vinegar and fresh herbs to the pot and boil together for a few minutes. Return the short ribs to the pot, cover tightly with a lid and braise in the oven for about 2 1/2 hours until meat is tender and falls off the bone.
- Place the ribs back on to a large platter and tent with foil to keep warm while making the sauce.
- Put the Dutch oven on the stove and heat over medium-high for another 10 minutes or so until sauce thickens and reduces. Remove from heat and add a knob of butter into the sauce to make it extra silky and smooth.
- Add the ribs back into the sauce and coat thoroughly. Serve on plates with sauce on top along side roasted veggies and mashed potatoes or egg noodles. Garnish with fresh parsley and additional salt and pepper to taste.
Notes
You can also substitute hard cider or a dark lager beer for the red wine.
Wine-Braised Chicken w/ Bacon, Veggies & Herbs
As the weather cools down in the late fall season, there’s nothing I love more than cooking a big one-pot comforting dish on a Sunday afternoon. One-pot dishes are so easy to make, and the enticing smells from the oven are enough to wipe out any winter blues that might be coming on. Welcome my Wine-Braised Chicken with Bacon, Veggies and Herbs.Â
I love making hearty braised dishes with meat and vegetables because they’re easy and so good, especially in my KitchenAid® 6.0Qt Cast Iron Cookware. It’s big enough to make a meal for a crowd, and it’s enameled with cast iron inside which makes it the perfect vessel to cook slow braised dishes, roasts, stews, soups, chilis and any one-pot meals. It even has a grill pan inside the lid! How cool is that?
My Wine-Braised Chicken has tons of goodness inside: chicken thighs, shallots, bacon, cipollini onions, garlic, fresh rosemary and thyme, bacon and carrots. It’s slow-cooked into a big pot of deliciousness with white wine, chicken broth, and then a reduced  au jus cream sauce served over the top.
This is such a delicious and easy recipe to make and it’s pure comfort food perfect for a chilly Winter day. The best part is you only have to cook and clean in one pot, which is awesome. (More time to snuggle under the blankets and watch movies by the fireplace!)
I’d love to hear what you would make in your KitchenAid® Cast Iron Cookware by experimenting with my recipe. Would you use a different meat, like beef or pork? What vegetables would you substitute or add? Would you try a different sauce for the recipe?
Share your take on this Wine-Braised Chicken recipe on the KitchenAid Instagram page using #MadeWithKitchenAid for a chance to be featured!
CLICK HERE FOR THE FULL RECIPE AND STEP-BY-STEP INSTRUCTIONS ON THE KITCHENAID BLOG!
Chicken Enchiladas de Mole Negro
Last year I took some friends from out of town to a great Mexican restaurant in the spirit of Cinco de Mayo, and sampled their classic Oaxacan-style Enchiladas de Mole Negro (Chicken Mole Enchiladas). Served bubbling hot with a melted layer of Chihuahua cheese, velvety mole sauce and shredded chicken with onions inside corn tortillas, this delicious dish was baked to perfection. I decided they were so good I need to make them myself at home.
Mole (pronounced Moh-lay) is a common dish in Mexican cuisine, prepared with a rich, reddish brown chili-chocolate sauce using dark chocolate and guajillo peppers (you can find these at your local fresh market or online at Marx foods or Penzeys Spices). Slightly spicy with a touch of smokiness, Mole Enchiladas are usually prepared with chicken but can also be made with pork or shredded beef, (or vegetarian with corn, beans and rice filling). To save time, you can prepare the sauce ahead of time, and use pre-made shredded chicken, beef or whatever filling you decide on. Bake them in a clay or ceramic casserole and serve directly from the oven in the dish, garnished with cilantro or green onions, along with a side of chips and a variety of salsas and a tangy lime margarita.
Chicken Enchiladas de Mole Negro
Enchilada Ingredients:
8-10 corn tortillas, small size
1 ½ cups shredded chicken (can substitute shredded beef or pork if desired)
1/4 cup sour cream
1/4 cup green onions, sliced
2 cups grated white cheese, halved in 2 equal parts (queso fresco or chihuahua)
Kosher salt and fresh ground black pepper, to taste
Mole Sauce Ingredients:
2 slices thick-cut bacon
1 large onion, chopped
2 ribs celery, chopped
1 medium carrot, chopped
4 dried guajillo peppers, seeds & stems removed
4 cloves garlic
1/4 c warm water
1 – 14 oz can stewed Mexican tomatoes
2 cups chicken broth
1/4 c premium dark chocolate, chopped fine
Kosher salt and fresh ground black pepper
Cilantro and diced white onions, for garnish
Directions for Mole Sauce:
Preheat a saucepan over medium high heat and cook bacon until fully cooked and crispy. Remove bacon from pan and save for another purpose. Add onion, carrot and celery and sauté until soft and translucent, about 6-8 minutes.
Meanwhile, puree chilies, garlic and water in a food processor. Strain the puree through a fine mesh strainer, reserving juices. Add tomatoes, broth and strained chili puree to vegetable mixture in the saucepan and cook on high heat for 20-30 minutes. Let the sauce reduce and thicken, then strain the sauce again, pressing on solids.
Stir in the dark chocolate to the sauce until melted. Add salt and pepper to taste; keep warm.
Directions for Enchiladas:
Mix chicken, sour cream, green onions and half of the cheese in a bowl. Add salt and pepper to taste.
Lay out the tortillas on a baking sheet and fill each one with chicken mixture down the middle. Roll the tortillas tightly and lay in a ceramic or clay baking dish that has a thin layer of mole sauce already spread on the bottom (to prevent sticking and burning).
Cover with remaining sauce and top with remaining cheese. Bake at 325 for 30 minutes, or until golden brown and bubbling. Let stand a few minutes before serving.
Serve with chopped cilantro and green onions for garnish and extra sour cream, if desired.
Serves 4.