This recipe combines a few of my very favorite things: chicken thighs, red wine, and rosemary. Don’t worry mushrooms, I love you too. With a few simple steps this recipe creates a meal that has very similar flavor to the classic French favorite, coq au vin, with less than half the work. Here we go. (the printable version is at the end of the post).
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)
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)
reduce this delightful mixture for about 5 minutes.
now add in your mushrooms, give them a sprinkle of salt and pepper, and stir. Allow this to simmer for a couple minutes so everyone gets to know each other.
cover dish with foil and bake for about 50 minutes.
Remove the chicken from the oven. Set chicken aside, covered, and pour your sauce back into your saute pan. Bring the sauce up to a simmer, and give it a taste. At this point I added about another small glass of red wine because I wanted more sauce. Season with salt and pepper if you need it, I did not.
Printable version of tis recipe HERE