Braised chicken with mushrooms and tomatoes
8 chicken thighs or drumsticks (can also use breasts)
salt and pepper
1 tbsp extra-virgin olive oil
1 onion, chopped
6 oz sliced crimini mushrooms
4 garlic cloves, minced
2 tsp minced fresh thyme
1 1/2 tbsp flour
1 1/2 cups dry red wine
1/2 cup chicken broth
1 (14.5 oz) can diced tomatoes (I used fire roasted)
1 parmesan cheese rind (optional)
2 tsp minced fresh sage
1. Adjust oven rack to middle position and heat oven to 300 degrees. Pat chicken dry and season with salt and pepper. Heat oil in an oven proof Dutch oven over medium-high heat. Add chicken and cook until browned, 5 to 6 mins per side. Transfer chicken to a plate and discard skin if you want.
2. Add onion and mushrooms to pot and cook, stirring occasionally, until softened and beginning to brown, 6 to 8 mins. Stir in garlic and thyme and cook about 30 secs. Stir in flour and cook for 1 min. Slowly whisk in wine, scraping up any browned bits.
3. Stir in broth, tomatoes, and parmesan rind and bring to a simmer. Nestle chicken into pot, cover, and transfer to oven. Cook until chicken registers 195 degrees, 45 - 60 mins.
4. Remove pot from oven. Discard parmesan rind. Stir in sage and season with salt and pepper to taste.
main courses February 23, 2021 17:40
No one has liked this recipe.