Braised Chicken with Mushrooms and Tomatoes

4 steps

Updated at: Thu, 17 Aug 2023 11:26:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories2287 kcal (114%)

Total Fat122.3 g (175%)

Carbs86.3 g (33%)

Sugars12.1 g (13%)

Protein117.7 g (235%)

Sodium2292.3 mg (115%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

8 x 5 ouncechicken thighs

bone-in, trimmed

salt

pepper

1 tablespoonextra-virgin olive oil

1onion

chopped

6 ouncesportobello mushroom caps

cut into 3/4-inch pieces

4garlic cloves

minced

2 teaspoonsfresh thyme

minced

1 ½ tablespoonsall-purpose flour

1 ½ cupsdry red wine

½ cupchicken broth

1 x 14.5 ouncecan diced tomatoes

drained

1parmesan cheese rind

optional

2 teaspoonsfresh sage

minced

Instructions

Step 1

1. Adjust oven rack to middle position and heat oven to 300 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown thighs, 5 to 6 minutes per side. Transfer thighs to plate and discard skin. Pour off all but 1 tablespoon fat from pot.

Step 2

2. Add onion, mushrooms, and 1/2 teaspoon salt to fat left in pot and cook, stirring occasionally, until softened and beginning to brown, 6 to 8 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps.

Step 3

3. Stir in broth, tomatoes, and cheese rind, if using, and bring to simmer. Nestle thighs into pot, cover, and transfer to oven. Cook until chicken registers 195 degrees, 35 to 40 minutes.

Step 4

4. Remove pot from oven and transfer chicken to serving platter. Discard cheese rind, if using. Stir sage into sauce and season with salt and pepper to taste. Spoon sauce over chicken and serve.