Who says you can only enjoy BBQ in the summer? This delicious recipe combines protein with winter veggies and tops it all off with an incredibly tasty chipotle raspberry BBQ sauce (that only sounds complicated to make) for a meal the whole family will love!
2 tablespoons olive oil (use more if necessary)
4 to 5 pounds skinless chicken thighs (bone-in is fine)
1 large Walla Walla or Vidalia onion, thinly sliced
3 ribs celery, thinly sliced thin
3 medium carrots, diced
2 large cloves garlic, finely chopped
3/4 cup dry rose wine (or dry chardonnay)
1 can (14 ounces) chicken stock
1 can (14 ounces) fire-roasted diced tomatoes
2 tablespoons tomato paste
2 chipotle peppers (diced is fine, or you can use fresh or canned chipotle chilies in Adobo Sauce)
2 tablespoons brown sugar
For Chipotle Raspberry BBQ Sauce:
1/2 cup ketchup
1/2 cup cider vinegar
3 tablespoons brown sugar
1/2 tablespoon yellow mustard
1 tablespoon worcestershire sauce
1 tablespoon adobo sauce (from a can of chipotle chilies in adobo sauce)
2/3 cup raspberry preserves
1. Add oil to a large sauté pan over medium-high heat. Once oil is hot, add as many chicken thighs as will fit with the bone facing up. Brown for 2 to 3 minutes on each side. Once both sides are browned, add thighs to the crock pot and continue browning remaining thighs.
2. Add onions, celery, carrots, and garlic to the pan and cook until vegetables are lightly browned and onions are starting to turn translucent (if necessary, add 1 more tablespoon of olive oil to pan). Add to the crock pot, and turn it on to high heat.
3. In the pan, add wine, chicken stock, tomatoes, tomato paste, chipotle peppers, and brown sugar, and stir to combine. Cook until sugar is melted, and then pour mixture over chicken and vegetables in the crock pot. Mix contents of the crock pot so ingredients get evenly distributed, cover, and cook for 3 to 4 hours.When done cooking, remove chicken and separate meat from the bones.
4. To make BBQ sauce, add all ingredients in a small saucepan and stir over medium heat. Stir thoroughly and simmer over medium heat for 20 minutes. (If raspberry preserves have a lot of seeds, strain sauce before serving. Makes 1 1/2 cups.)
Recipe courtesy of Pamela Braun of MyMansBelly.com