| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Lifetime tv, Life2 |
4 |
servings |
INGREDIENTS
| 8 |
|
Pieces chicken; bone in |
|
|
Salt and freshly ground pepper |
| 3 |
tb |
Olive oil |
| 1 |
md |
Red onion; finely sliced |
| 1/2 |
lb |
Cremini mushrooms; quartered |
| 4 |
|
Cloves garlic; coarsely chopped |
| 2 |
lg |
Carrots; cut into 1/2 inch |
|
|
; dice |
| 2 |
|
Stalks celery; cut in 1/2 inch |
|
|
; dice |
| 1 |
c |
Red wine |
| 1 |
sm |
Bunc fresh thyme |
| 1 |
ts |
Fresh rosemary; chopped |
| 1 |
|
Bay leaf |
| 1 |
pn |
Red pepper flakes |
| 1 |
cn |
Crushed tomatoes; (28-ounce) |
| 1/4 |
c |
Flat-leaf parsley; chopped |
INSTRUCTIONS
Season chicken with salt and pepper to taste. Heat the oil in a large
Dutch oven until almost smoking. Brown the chicken on both sides and
remove to a plate and cover. Add the mushrooms and saut. until golden
brown and remove to the plate (add more oil to the Dutch oven if
needed). Reduce the heat to medium and cook the onions and garlic
until soft. Add the carrots and celery and cook for five minutes.
Raise the heat to high and add the wine; reduce by half. Add the
thyme, rosemary, bay leaf, red pepper flakes, and tomatoes and season
with salt. Stir well and bring to a boil, reduce the heat so that the
sauce comes to a simmer. Return chicken and mushrooms to the pot,
spooning the sauce over the chicken pieces, cover, and cook for 15
minutes. Remove chicken to a plate and cook sauce over high heat for
five minutes or until it thickens. Remove bay leaf, return the
chicken to the pot, and heat through, 2-3 minutes. Adjust seasonings.
Arrange on platter and sprinkle with chopped parsley.
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