CHICKEN - BRAISE - Chicken Stewed with Red Wine and Mushrooms

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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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