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Chicken Stewed With Red Wine And Mushrooms
Nb persons: 4
Yield:
Preparation time:
Total time:
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| 2 tablespoons | sugar |
| 1/8 teaspoon | each ground |
| ginger | |
| ground cinnamon | |
| ground coriander | |
| salt | |
| black pepper | |
| Pinch | ground cloves |
| ground nutmeg | |
| 8 | skinless chicken thighs |
| 2 tablespoons | extra-virgin |
| olive oil | |
| 1 small | onion, diced |
| 1 | leek,, (white part only), diced |
| 2 cloves | garlic, minced |
| 2 cups | mushrooms, sliced |
| (I used a combination of baby bellas and button) | 1/2 cups red wine | |
| 2 tablespoons | tomato paste |
| 1 cup | canned diced tomatoes |
| 1 1/2 cups | chicken stock |
| 1/4 cup | chopped fresh parsley |
| (I used green onions) | |
| Brown rice | |
| cooked quinoa, alternative | |
| Mix sugar and spices together. Rub chicken with the mixture. Refrigerate chicken overnight. Remove chicken from fridge 1 hour before cooking. Heat oil in a large stockpot over medium heat for 3 minutes. Brown chicken on both sides and remove from pot. Set aside. Add onion, leek, garlic, and mushrooms. Cook, stirring frequently, over medium heat until onion is golden, about 5 minutes. Add wine, tomato paste, diced tomatoes and bay leaves. Simmer until mixture is reduced by one-quarter. Add stock, then return chicken to pan and bring to boil. Reduce heat to low and simmer, covered, for 1 hour. Remove chicken from pot again. Skim excess fat off the top. Simmer until liquid thickens into a sauce, about 15 minutes. Stir in half the parsley. Place chicken on plates, spoon sauce on top and garnish with remaining parsley. Serve with brown rice or quinoa. Serves 4 on Heat 01 t over medium . Brown chick- remove f | |
| garlic | |
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