Chicken Thighs Braised in Wine

Not even I can think of one bad thing to say when chicken's on the menu, particularly when it's boneless thighs, sauteed till golden brown and cooked with mushrooms and sun dried tomatoes in a red wine bath. Served on a bed of linguini, it is a sight to behold.

We've had this dish before and it's one of our favorites that deserves a repeat - weekly would be nice, but then you'd accuse me of being a one note cook. The guys absolutely loved it, especially due to the aroma that greeted them at the door when they got home birdless last night from their day's hunt. I think they might have better luck if they took Georgie the feral feline with them to flush out the game. 

Anyway, served along with a tossed salad and a nice bottle of Pinot Noir, this particular bowl of nicely seasoned fowl certainly brought some smiles to the table. By the way one could serve it with polenta, or rice too but the sauce topping a bed of buttered pasta with a touch of Romano cheese was really the best. Give it a try and tell me you don't think I might be right!

Braised Chicken with Mushrooms & Sun-dried Tomatoes (from Idaho a la Carte)

8 skinless boneless chicken thighs

Salt and pepper

All purpose flour for dredging

2 tablespoons sun-dried tomato oil

1-1/2 cups finely chopped onion

4 cloves garlic minced

1-1/2 teaspoons dried basil

1/2 teaspoon red pepper flakes

1 pound mushrooms, sliced

1 -1/4 cups dry red wine

1-1/4 cups chicken stock

1/4 cup tomato paste

2/3 cup oil packed sun dried tomatoes, drained

1/4 cup minced fresh parsley

Heat large Dutch oven with cover over medium high heat. Add sun dried tomato oil and heat until shimmering. Cut each skinless, boneless chicken thigh in half. Season well with salt and pepper then dredge in flour. Fry in batches until well browned on all sides – approximately 10 minutes total. Remove to a plate and set aside. Add onion, garlic, basil and red pepper flakes to pot and cook until onion is soft – about 5 minutes. Add mushrooms and cook another few minutes until mushrooms are limp. Add red wine, chicken stock and tomato paste, stirring to incorporate. Return browned chicken and any accumulated juices to the pot. Bring pot to a fast simmer, cover and reduce heat. Cook for 15 minutes. Remove cover from pot, add sun dried tomatoes and continue to cook uncovered for another 10 minutes or until chicken is very tender and sauce has thickened. Garnish with parsley just before serving. Makes 4 large servings. 

Hint - to reduce the carbs, do not serve with rice but bring on the green vegetables, squash or a fresh green salad.

A year ago - Mushroom Risotto with Duck

Comments

[Lea]

"June Bug saves the Hunting Day by providing the hunters with the bird!"
That should be the headline of the morning paper! hehehehehehe
I am so bad...
And you are so good! Great looking dish - and I think pasta is the perfect match!

[June]

Lea - you make me laugh! I didn't even think of it that way, but now that you mention it, it's kind of like having fish in the refrigerator ready for dinner when the fishermen come home empty handed. Thanks for my first laugh of the day!

[Tom]

I remember quail hunting with my Dad outside of Tucson many years ago. I was the one he and his buddy used to have flush out the coveys in the gulleys and washes. Of course I'm sure my Dad was unaware of the snakes, scorpions, and javelina in my wake. Then we'd bag some, all I could think of was that sure is a little bird for so much trouble. I'd trade it in for KFC chicken thighs any day. I'm a thigh man and your recipe is great recipe as always, June! Happy New Year to you and the big guy.

[June]

Tom - the guys could have used your flushing capabilities because they were darn near skunked. Good thing we weren't depending on their huntin' prowess for dinner. Ha. Happy New Year to you to my friend.