This hearty meal can be made on a Sunday and spread out for a few meals throughout the week with a variety of side dishes (salad, steamed veggies, mashed potatoes, rice, etc.).
Preparation: 20 minutes. Cooking: 1 hour. Yield: 4-6ish servings
- 1 bottle (24 fl oz) fruity red wine
- ~8 chicken drumsticks and thighs, with skin
- salt and pepper
- 1/2 cup flour, plus 2 scant Tbsp
- 4 Tbsp butter, divided
- 1 large yellow onion, thinly sliced
- 6 cloves garlic, crushed
- 1lb baby bella mushrooms, quartered
- 1 spring fresh thyme
- 2 bay leaves
- 2 cups vegetable stock
- 1 Tbsp chopped fresh parsley (optional)
- Pour wine into a saucepan and bring to a boil over medium heat. Cook until reduced by half and set aside.
- Season chicken pieces with salt and pepper. Spread 1/2 cup flour in a shallow dish and lightly dredge chicken in the flour, shaking off the excess. I found tongs to be useful in this process, keeping my somewhat clean.
- In a large Dutch oven pot melt 2 Tbsp of butter over medium heat. In batches as necessary to avoid crowding, brown each piece of chicken on all sides. Transfer the chicken to a platter and set aside.
- Add the remaining 2 Tbsp butter to the pot, melt, and add onion and garlic. Sauté until the onion is soft, about 10 minutes, stirring often and reducing heat if necessary to avoid browning of the onions. Add mushrooms, thyme, bay leaves, 1/2 tsp salt, and a little pepper. At medium heat, sauté the mushrooms to release their moisture, about 5 minutes.
- Sprinkle 2 Tbsp flour over the onion and mushroom mixture, then add the stock, browned chicken pieces, and reduced wine. Bring the mixture to a boil, lower the heat to low, and simmer gently, uncovered, until the chicken is opaque throughout and fork-tender and the flavors have married, 20-30 minutes. Make sure the mixture doesn't boil, or the chicken will get tough.
- To serve, remove and discard the bay leaves, then use a slotted spoon or clean tongs to transfer the chicken pieces to a serving platter. Ladle the sauce over the chicken and garnish with parsley. Serve at once!
Recipe adapted from Williams-Sonoma Bride & Groom Cookbook.