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  • Chicken Merlot

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  • 2 1/2 to 3 pounds boneless, skinless chicken thighs
    1 tablespoon vegetable oil
    1/4 cup dry red wine, such as merlot (or additional chicken broth)
    1/2 pound fresh mushrooms, sliced
    1 large yellow onion, peeled and chopped
    4 garlic cloves, peeled and minced
    3/4 cup chicken broth
    1 (6-ounce) can tomato paste
    3 tablespoons finely chopped, fresh basil
    1 teaspoon sugar
    1/2 teaspoon salt
    1/2 teaspoon ground white pepper
    Freshly cooked pasta, for serving
    Parmesan cheese, for garnish
    In a large skillet over medium-high heat, brown the chicken in the vegetable oil. Turn each thigh to brown on both sides. Remove browned chicken from pan to a slow cooker (of at least 3 1/2-quart capacity). Deglaze pan by pouring in the wine, stirring and scraping to dissolve all cooked-on bits of food. Scrape this sauce into slow cooker. Add the mushrooms, onion, garlic, broth, tomato paste, basil, sugar, salt and pepper.
    Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours, just until chicken is very tender. Serve by spooning chicken over the cooked pasta, passing the Parmesan.
    Makes 6 to 8 servings.
    — Recipe adapted from "Slow Cooker Cooking," By Lora Brody.
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