Jane's Kitchen

Slow: Braised and Roasted

There is nothing that says home more than walking in the door to the smell of dinner roasting in the oven or simmering on top of the stove. When meats, vegetables and beans break down slowly, the result is a succulent and complex mélange of flavors. These dishes take some time to cook slowly, but the actual prep time for most of these recipes is about 30 minutes. Planning a dinner party? Chose one of these no-worry, do-ahead dishes so you can sit back with a glass of wine and enjoy your guests.

Braised Chicken with Green Olives and Preserved Lemon
I love adding preserved lemon bits to a finished dish to give it some lift after a long braising, but usually forget to plan ahead and preserve some the traditional way, cured in salt for days. Here's a cool trick.
Duck Legs in Syrah
This is my classic recipe to pair with Syrah. The duck legs cooks separately for the first half, then together with the sauce. This way the fat from the duck is removed before the sauce is added, making for a better dish. A moulard is a cross between a mallard and a moskovy and is the perfect single portion size. This dish takes some time to make but can easily be made ahead and reheated, making it a fantastic dinner party meal. The sauce will be dark and impressive.
Garrigue Beef Stew
Garrigue is what the French call the chaparral and shrubs that grow near the vineyards in the south of France. I devised this beef stew for our Grapeheads Club to go with our new Terre Rouge Syrah- Cabernet blend of the same name.
Irish Heritage Braised Brisket
One of my Covid-confined projects has been researching The O’Riordan side of my family, who came from the Limerick, Cork, Kerry region in the southwest corner of Ireland. This is my take on a braised beef brisket that is so easy to cook. You can leave it on the stove simmering and go for a walk. When you arrive home after 2 hours, dinner is ready and the house smells wonderful.
Lamb and Olive Stew
Winemaker Bill Easton likes the flavors of this stew with his Syrah. The tomatoes, thyme, garlic and anchovy add the flavors of the Rhône Valley, home to Syrah, to this slow braised lamb stew.
Mediterranean Chicken with fennel, citrus and olives
This is a perfect dish for transition from winter to spring and can easily be made a day ahead and reheated. The smell of the spices, citrus and olives while the tagine is cooking will immediately transport you to the Mediterranean, even if we can't go there. Try oranges and black olives or lemons and green olives - they all work well.
Mexican Pork and Posole Stew
As soon as fall rolls around I start making this Mexican inspired dish that is a family favorite. I never get tired of making it and the variations listed at the bottom of the page are also really good. Leftovers make great tacos or enchilada filling.
Moroccan Spiced Beef Short Ribs
The spices on these short ribs are what set it apart from other blander versions. Great on a cold night with a glass of syrah, this meaty dish will please family and friends. For best results, pre season the meat the night before cooking.
North African Lamb Stew with Fennel
I love this north African inspired lamb dish with a glass of Zinfandel. The fennel, olives and spices are a great match.
Porcini Mushroom Braised Pork Loin Chops (Or Chicken)
While creating this recipe to match our Pinot Noir, I tried it both with pork loin and chicken thighs. Bill and I liked both versions so much that I have included two ways to make this dish. The dried porcini mushroom sauce is the key, so be sure to use them over other dried mushrooms. They are easily available now in grocery stores.