Chicken Braised in Red Wine
Created by Derf on May 31, 2013
- Servings: 6
- Prep Time: 10m
- Cook Time: 75m
- Recipe #9742
Ingredients
- 1/2 pound small fresh mushrooms
- 2 cups no-salt-added chicken broth
- 1 cup wine (dry red wine)
- 3 chicken thighs (about 1 lb, skinned)
- 3 chicken drumsticks (about 1 lb, skinned)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Vegetable oil cooking spray
- 3 small white onions, peeled and quartered
- 2 garlic cloves, smashed
- 1 ounce cooked ham (sliced cooked extra lean cured ham, diced)
- 1/2 teaspoon tomato paste
- 3 sprigs fresh parsley
- 1 sprig fresh thyme
- 1 bay leaf
How to Make
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Step 1: Cut stems from fresh mushrooms, and set stems aside.
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Step 2: Cut mushroom caps in half, and set aside.
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Step 3: Combine mushroom stems, broth, and wine in a small non-aluminum saucepan, bring to a boil.
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Step 4: Reduce heat and cook, uncovered 15 minutes or until reduced to 1 cup.
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Step 5: Strain mixture, reserve cooking liquid, and set aside.
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Step 6: Discard mushroom stems.
How to Make
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Step 7: Sprinkle chicken with salt and pepper, set aside.
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Step 8: Coat a large frypan with cooking spray, place over medium high heat until hot.
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Step 9: Add chicken, and cook until browned.
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Step 10: Remove from frypan, set aside.
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Step 11: Wipe drippings from pan with a paper towel.
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Step 12: Coat skillet with cooking spray, and place over medium low heat until hot.
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Step 13: Add onions and garlic, cook until onions are browned.
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Step 14: Add mushroom caps, reserved cooking liquid, chicken, and remaining ingredients to frypan, bring to a boil.
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Step 15: Cover, reduce heat and simmer 45 minutes or until chicken is tender.
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Step 16: Remove chicken, ham, and veggies to a platter, and keep warm, discard herbs.
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Step 17: Place cooking liquid over high heat, and cook 10 minutes or until reduced to 1/2 cup.
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Step 18: Serve chicken, ham and veggies with sauce.