***FULL RECIPE BELOW***
Let’s have some fun and cook a great classical dinner that can feed 2-4 people.
Slow Roasted Chicken Thighs With Sauteed Green Beans, and Mushroom Red Wine Reduction Sauce
By Chef Tony Fragale
For the Sauce
5 cloves garlic, Minced
Half an onion
3 and a half cups of sliced mushrooms
1/4 cup of fresh thyme, chopped fine
3/4 cup red wine
2 tsp white sugar
3 tbsp Butter
2 Cups Water
Slurry – cold water and cornstarch
1 tsp Beef base
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For the Green Beans
Green Beans 1 package
Boil pot of water add salt. Drop in green beans for 30 seconds to a minute, shock in ice water and drain excess water. When chicken is almost ready heat some oil, season green beans with salt and pepper and lightly saute them.
For the rub
Garlic Powder
Roasting Salt
Dried Thyme
Italian Seasoning
To cook the chicken
4 chicken thighs
Cook on 300 for 40 minutes and then on 425 for 30 minutes. Butter and Fresh Thyme in the pan. Baste the chicken at 25 minute mark.
To make the sauce
Heat oil, add onion and sweat and garlic till brown, add fresh chopped time. Add mushrooms, adding more oil if needed. Cook until browned and then add wine. Add sugar, and seasoning, and beef base. Reduce by half and add water. Bring to a boil and add slurry, whisk in butter off the heat. Add more slurry or water to thin or thicken the consistency of your sauce.