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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.
Adapted from bell' alimento
Ingredients
- 6-8 chicken thighs, bone in, skin removed, patted dry and seasoned well with salt and pepper
- 2T butter
- 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
Instructions
- 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.
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