Chicken braised in a red wine and stock.
Materials List:
Four skin on/bone in chicken thighs
1 1/2 cups dry red wine
2 cups chicken broth
8 Ounces mushrooms (quartered)
1/2 diced onion
1 Tablespoon flour
4 ounces bacon (chopped)
1/4 Teaspoon dried Thyme
Poultry Seasoning (couple teaspoons)
Herbs de Provence (teaspoon)
Salt / Pepper
Debone the thighs and place bones in 2 cups of store bought chicken broth. Add 1/2 teaspoon of Herbs de Provence and simmer for 30 minutes to an hour. Add additional water while simmering if needed to have 1 1/2 cups of finished broth.
While stock is simmering, season chicken thighs with poultry seasoning ( 1-2 teaspoons), salt and pepper. Place in refrigerator.
Strain bones from simmered stock and reserve.
Place apx 4 ounces of shopped bacon into and oven safe skillet or Dutch oven and brown bacon until crisp. Remove and reserve.
Place chicken thighs into bacon fat and sear each side several minutes until golden brown. Remove and reserve.
Add 1/2 of a onion (diced) and 8 ounces of quarter sliced mushrooms to the rendered bacon/chicken fat , season with salt and pepper. Cook until mushrooms have released water and onions have browned.
Sprinkle one tablespoon of flour into the onions and mushrooms, cook until the raw is cooked out of the flour. Add some olive oil or butter there is not enough fat in the skillet.
Add 1 1/4 to 1 1/2 cups of dry red wine and simmer until the wine has reduced by one third to a half.
Add 1 1/2 cups of the prepared chicken broth.
Add 1/4 teaspoon of dried thyme.
Stir well.
Place the chicken back into the skillet along with the reserved bacon.
Place into center of oven at 350 degrees for one hour.
Remove braised chicken from the oven and place onto a stove top burner.
Remove chicken thighs from the skillet.
Skim any fat on top if needed.
Taste for salt and seasoning. Add additional salt, pepper or herbs if desired.
Allow to simmer until braising liquid has reduced some and thickened to desired consistency.
Serve.