Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 to 1 1/2 pounds chicken breasts (or legs, skin-on)
  • 1 onion (coarsely chopped)
  • 2 garlic cloves (crushed)
  • 2 cups button mushrooms (or baby bella, cut into quarters or halves (1 pint))
  • 1 cup red wine
  • 1 tablespoon flour
  • 2 tablespoons tomato paste
  • 1 1/2 cups chicken stock (low-sodium preferred)
  • 1 bay leaf
  • 3 thyme sprigs (fresh or 2 teaspoons dried thyme)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper

Instruction

  • Heat 1 tablespoon of the oil in a heavy-bottomed pot. Salt and pepper the chicken, and cook for about 5 minutes, turning halfway through so that the outside is golden brown. Set the chicken aside.
  • Add 1 more tablespoon of olive oil and the onion to the pot, and cook for 5 minutes until softened and translucent. Add garlic, cook for about 1 minute until golden and fragrant. Add the mushrooms, cook for 3- 4 minutes, or until the water has been released and evaporated. Stir in the flour and cook for about 30 seconds. Add the wine slowly. Scrape the bottom of the pan while cooking to get any frond from the bottom. Stir in the tomato paste, thyme, and bay leaf and simmer for 5 minutes.
  • Return to the chicken to the pot, add the stock, salt, and pepper, and cover and allow to simmer for 15- 20 minutes, or until chicken is cooked through.
  • Spoon the sauce over the chicken to serve. Chicken skin may be removed before adding the sauce, if preferred. This dish can be served with brown rice or quinoa.