June 20, 2011 in Features

Dinner in Minutes: Wine-braised chicken makes tasty sliders

Linda Gassenheimer, Miami Herald

The popularity of pulled pork inspired me to try pulled chicken. It’s a tasty, quick alternative and takes only 20 minutes to cook.

In this recipe for Sangria-Braised Pulled Chicken Sliders, plump chicken thighs are cooked in red wine flavored with cinnamon, star anise and an orange.

Star anise, which has a licorice flavor, is the seed pod of an evergreen tree and is used in many Chinese dishes. Add a couple to the pan when cooking rice or use it in a stir-fry sauce. It also adds an intriguing flavor to hot chocolate sauce.

A quick, fresh coleslaw is easy to make with shredded cabbage from the supermarket, chopped onion, mayonnaise and vinegar.

This meal contains 645 calories per serving with 27 percent of calories from fat.

Sangria-Braised Pulled Chicken Sliders

3/4 pound boneless, skinless chicken thighs

2 teaspoons canola oil

1 cup sliced carrots

1 cup diced onion

1 cinnamon stick

1 star anise (or 2 teaspoons five spice powder)

1 orange, cut into wedges

1 cup red wine

1 tablespoon sugar

4 mini slider or burger rolls (or 2 regular buns)

Remove fat from chicken. Heat oil in a medium-size nonstick skillet over medium-high heat. Brown chicken 2 minutes; turn and brown other side 2 minutes.

Add carrots, onion, cinnamon stick, star anise, orange wedges, red wine and sugar. Bring to a simmer. Cover and cook 15 minutes.

Remove chicken to a plate with a slotted spoon. Place a colander over a bowl and pour in the pan liquid, pressing the solids with the back of the spoon to extract the liquid.

Use two forks to shred the chicken, and divide the meat among the 4 rolls. Spoon the liquid over the sliders.

Yield: 2 servings.

Nutrition per serving: 569 calories (22 percent from fat), 14.1 grams fat (2.8 grams saturated, 5.6 grams monounsaturated), 138 milligrams cholesterol, 41.2 grams protein, 44.9 grams carbohydrates, 1.5 grams fiber, 494 milligrams sodium.

Quick Slaw

2 tablespoons reduced-fat mayonnaise

2 tablespoons warm water

1 tablespoon cider vinegar

1/4 cup diced onion

2 cups shredded cabbage

Salt and freshly ground pepper

Mix the mayonnaise, water and vinegar in a medium-size bowl. Add the onion and shredded cabbage. Mix well. Add salt and pepper to taste and mix again.

Yield: 2 servings.

Nutrition per serving: 77 calories (58 percent from fat), 5 grams fat (0.7 grams saturated, 1.1 grams monounsaturated), no cholesterol, 1.3 grams protein, 6.9 grams carbohydrates, 2.1 grams fiber, 121 milligrams sodium.

Linda Gassenheimer is the author of 14 cookbooks. Visit her Web page at www.DinnerInMinutes. com or email her at Linda@DinnerInMinutes. com.

Thoughts and opinions on this story? Click here to comment >>

Get stories like this in a free daily email