Deep earthy flavours develop in the slow cooking of this rich chicken dish! Even better the next day.
|8||Maple Leaf Prime® Chicken Thighs|
|2 tbsp||vegetable oil|
|2 tbsp||tomato paste|
|1||8oz package button mushrooms|
|2 cups||pearl onions, cleaned|
|1 tbsp||garlic, minced|
|3/4 cup||beef stock|
|2 cups||Woodbridge by Robert Mondavi Cabernet Sauvignon|
Heat oil in a large skillet over medium high heat. Working in batches brown chicken until golden brown, about 2 to 3 minutes per side. Remove to a platter and keep warm.
In the same pan add mushroom and sauté until browned, about 2 to 3 minutes. Add tomato paste and stir frequently for about 2 additional minutes. Add garlic and cook for 1 minute longer.
Deglaze pan with red wine and beef stock scrapping up any brown bits. Return chicken to pan along with pearl onions and bay leaf, season with salt and pepper and stir to combine. Arrange thyme and rosemary over chicken and cover with lid.
Turn heat to low and simmer for 1 hour to 1 hour and 15 minutes or until chicken is fork tender and almost falling apart.
Served with garlic scented mashed potatoes
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