Description
A classic French dish featuring chicken braised with red wine, mushrooms, and aromatic vegetables.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup red wine (preferably Burgundy or Pinot Noir)
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then brown them in the pot for about 5-7 minutes on each side. Remove the chicken and set aside.
- In the same pot, add the chopped onion and carrots. Sauté for about 5 minutes until the onion is translucent. Add the minced garlic and sliced mushrooms, cooking for an additional 3-4 minutes.
- Stir in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce for about 5 minutes.
- Add the chicken broth, tomato paste, thyme, bay leaves, and the browned chicken back into the pot. Bring to a gentle simmer.
- Cover the pot and cook on low heat for about 45 minutes, or until the chicken is tender and fully cooked.
- Remove the bay leaves before serving. Garnish with fresh parsley and serve with crusty bread or over mashed potatoes.
Notes
- For a richer flavor, marinate the chicken in red wine for a few hours or overnight before cooking.
- You can substitute the chicken thighs with chicken drumsticks or breasts, but adjust the cooking time accordingly to ensure they are fully cooked.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg