Weather: 7 degrees, starry morning What I’m listening to: The Grinch
It’s easy and totally acceptable to post only sweets at Christmastime. But, I couldn’t let this particular dish sneak by. This is easily one of my favorite recipes I’ve made this winter. This rustic, hearty chicken dish is perfect for a cold evening.
You get the best flavor by slow-cooking chicken on the bone. Chicken thighs are very affordable and full of flavor. I removed the skin prior to cooking. If you are a white-meat person, I recommend using a combination of breasts and thighs on the bone with the skin removed. I served mine over angel hair pasta to drink up all the lovely rich broth. It’ll warm you up right down to your toes.
6-8 chicken thighs, bone in, skin removed, patted dry and seasoned well with salt and pepper
2T olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
28oz can diced tomatoes with juices
2/3c white wine
8oz sliced mushrooms
1/3c flat-leaf parsley, chopped
In a Dutch oven over medium heat, heat butter and olive oil together until butter is melted. Add the chicken pieces and cook until nice and browned, about 5 minutes per side.
Add the onions and garlic, cooking until the onions are tender, another 3-5 minutes. Add the carrots and celery, followed by the tomatoes and wine. Bring to a simmer, lower heat and cover, simmering for 30 minutes. Remove the lid and stir in the mushrooms. Cover and simmer another 15 minutes.
Check for seasoning and add salt and pepper as needed. Stir in half the parsley. Serve over angel hair pasta with a sprinkle of the reserved parsley.