A slow oven-braise is what makes these chicken thighs so tender! The wine and mushroom infused sauce are heavenly over a bed of egg noodles or mashed potatoes
Course Main Course
Keyword chicken, chicken stew, wine
Prep Time 30minutes
Cook Time 4hours20minutes
Total Time 4hours50minutes
1bottledrinkable red wine - burgundybeaujolais, cabernet would work well
4chicken thighsexcess skin and fat trimmed
2carrotspeeled and diced
1/3cupdried porcini mushrooms
1cupbutton mushroomsquartered or large chunks
1cupfrozen pearl onions
1 1/2teaspoonkosher saltdivided
1teaspoonfreshly ground black pepperdivided
oven proof dutch oven or heavy pot with a tight fitting lid
Preheat oven to 300 degrees.
Pour the wine into a sauce pan. Bring to a boil and reduce heat to a moderate bubble. Cook until wine is reduced to 1 1/2 cups -- about 15 minutes. Set aside.
Meanwhile, set a dutch oven or heavy pot over a medium to medium high heat. When pot is hot, add bacon and cook until browned and crisp. With a slotted spoon transfer bacon to a dish lined with paper towels to absorb excess grease.
Sprinkle chicken with 1/2 teaspoon each salt and pepper. Add chicken, skin side down to the hot dutch oven. Cook 4-5 minutes until browned. Using tongs, turn chicken and brown the other side for an additional 3-4 minutes. Transfer chicken to a tray. Reserve two tablespoons of grease and discard the rest.
Add celery, carrot and chopped onion to the pot. Cook 3-4 minutes until slightly softened. Transfer vegetables to a small bowl. Add the white mushrooms and cook until browned, stirring occasionally. Remove from heat.
Tie thyme and rosemary with a piece of kitchen string. Set aside.
Add dried porcini mushrooms to a clean coffee grinder or spice grinder. Pulse until a fine powder is formed. Set aside.
Add vegetables back to the pot. Add tomato paste and cook and stir until vegetables are well coated and tomato paste is fragrant. Stir in 2 tablespoons of the mushroom powder. Add wine reduction and herbs to the vegetables. Add the chicken broth and stir to combine. Add pearl onions and remaining 1 teaspoon kosher salt and 1/2 teaspoon pepper.
Add chicken back to the pot and nestle the thighs (skin side up) into the braising liquid. Put the lid tightly on the pot and place in the oven. Cook for two hours.
Meanwhile, in a small bowl add the butter and flour. Using the back of a fork, mash them together to form a paste -- (this is called a beurre marnier).
Remove pot from the oven and place on the stove. Remove the chicken pieces and transfer them to a plate. Remove the herb bundle and discard. Skim any excess grease off the top of the braising liquid.
Add the beurre marnier to the dutch oven over medium high heat and cook, stirring frequently until mixture thickens and creates a gravy like consistency -- about 2-3 minutes. Remove from heat. Add the chicken back to the pot.
Serve with buttered noodles, mashed potatoes or mashed cauliflower for a lower carbohydrate option and sprinkle with crumbled bacon.
You don't have to add the beurre marnier to the braising liquid if you like a thinner sauce or are maintaining a gluten free diet.