Chicken Thighs in Red Wine, Rosemary, and Mushroom Sauce

You will need:
4 Bone-in, skin-on chicken thighs (you can take the skin off if you want a little less fat content or a little less 'richness' to the dish)
salt and pepper
dried italian seasoning or herbs de provence
olive oil for searing
2 large sprigs of rosemary
1 medium onion
1 tsp minced garlic
1 package of cremini or baby portabella mushrooms
red wine (1-2 glasses worth)

Directions:
pre-heat oven to 350.

-Start by seasoning your chicken with salt, pepper, and dried herbs of your choice (italian seasoning or herbs de provence)
-next, coat the bottom of a saute pan with some olive oil and get it nice and hot. place your chicken into the pan and sear until golden, about 5 minutes on each side. (season the opposite side of your chicken before flipping)
-once seared, remove chicken to baking dish
-reduce stove top heat to medium, pour out about 1/2 the oil, add chopped onion
-cook until tender, add rosemary sprigs, stir.
-add minced garlic
-pour in wine, about a glass, and deglaze pan, scraping all bits from bottom
-reduce for about 5 minutes
-add mushrooms and a pinch of salt and pepper. Stir. Simmer for a few minutes
-pour sauce into baking dish with chicken
-cover dish with foil. bake for about 50 minutes.

-at end of cook time, remove chicken from oven, and pour sauce back into saute pan. (you can remove the chicken to a plate and cover to make this transfer easier and less messy.)
-bring sauce to a simmer, taste, adjust with salt and pepper if needed. I added another half glass of wine at this point because iI wanted a little more sauce.
-return chicken to pan, turn to coat in the sauce
-serve with mashed potatoes, or any side dish you like

Bon A Petit!

Comments