Red Wine Braised Chicken Thighs

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees F.

Step 2

Mix together sausage, egg, breadcrumbs, parsley, thyme, parmesan, garlic, and shallot.

Step 3

Place a small amount of sausage mixture in center of each chicken thigh. Wrap chicken around filling to enclose and tie with kitchen string. Any extra sausage mixture can be formed into balls and browned with chicken.

Step 4

Brown bacon in Dutch oven on medium-high until crisp, set aside.

Step 5

Season chicken thighs with salt and pepper. Add olive oil to Dutch oven and brown chicken on all sides (in batches if necessary to avoid overcrowding). Remove chicken to a plate.

Step 6

Reduce heat to medium and add onions and garlic, cooking until just soft.

Step 7

Add tomato paste and cook 1 minute. Add wine to Dutch oven and bring to a boil, scraping bottom of pan to loosen any solids.

Step 8

When reduced to approximately 2 cups, add broth, tomatoes, bay leaves, chicken and reserved bacon.

Step 9

Bring to a boil, cover and braise in a 350 degree F oven until chicken is cooked through and sauce has thickened.

Step 10

Serve with buttered egg noodles, polenta or crusty bread and garnish with grated parmesan and chopped parsley.