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CHICKEN - BRAISE - Chicken Stewed with Red Wine and Mushrooms
Nb persons: 4
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Chicken Stewed with Red Wine and Mushrooms post-gazette.com Adapted from "The Athlete's Palate Cookbook" | |
2 tablespoons | sugar |
1/8 teaspoon | ground ginger |
1/8 teaspoon | ground cinnamon |
1/8 teaspoon | ground coriander |
1/8 teaspoon | salt |
1/8 teaspoon | black pepper |
Pinch | ground cloves |
Pinch | 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 |
1½ cups | red wine |
2 tablespoons | tomato paste |
1 cup | canned diced tomatoes |
2 | bay leaves |
1½ cups | chicken stock |
1/4 cup | chopped fresh parsley |
Brown rice or Toasted Quinoa Pilaf
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 it from the 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.
-- Adapted from "The Athlete's Palate Cookbook" by Yishane Lee (Rodale, $13.09 Kindle edition).
Read more: http://www.post-gazette.com/stories/#ixzz2xAtQAUcq
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