Chicken · Food and Libations · One Dish Meals · Recipes

Chicken Thighs in Red Wine, Rosemary, & Mushroom Sauce

This recipe combines a few of my very favorite things: chicken thighs, red wine, and rosemary. Don’t worry mushrooms, I love you too. With a few simple steps this recipe creates a meal that has very similar flavor to the classic French favorite, coq au vin, with less than half the work. Here we go. (the printable version is at the end of the post).

You will need:
4 Bone-in, skin-on chicken thighs (you can take the skin off if you want a little less fat content or a little less ‘richness’ to the dish)
salt and pepper
dried italian seasoning or herbs de provence
olive oil for searing
2 large sprigs of rosemary
1 medium onion
1 tsp minced garlic
1 package of cremini or baby portabella mushrooms
red wine (1-2 glasses worth)

pre-heat oven to 350.

Start by seasoning your chicken with salt, pepper, and dried herbs of your choice (italian seasoning or herbs de provence)

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next, coat the bottom of a saute pan with some olive oil and get it nice and hot. place your chicken into the pan and sear until golden, about 5 minutes on each side. (season the opposite side of your chicken before flipping)

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once seared, remove chicken to a baking dish.

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now, reduce stove top heat to medium-high, pour out a little of the oil in the pan, about 1/2. and add in your chopped onion.

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stir the onions and cook until softened.
toss in your rosemary sprigs whole and stir those around.

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after a few minutes, add in your minced garlic and stir, being careful not to burn the garlic (sacrilege!)

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now pour in your red wine, start with about a glass worth, and deglaze your pan, scraping all the yummi-ness from the bottom.

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reduce this delightful mixture for about 5 minutes.
now add in your mushrooms, give them a sprinkle of salt and pepper, and stir. Allow this to simmer for a couple minutes so everyone gets to know each other.

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Now, pour the pan sauce over the chicken that is in your baking dish.

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cover dish with foil and bake for about 50 minutes.
Remove the chicken from the oven. Set chicken aside, covered, and pour your sauce back into your saute pan. Bring the sauce up to a simmer, and give it a taste. At this point I added about another small glass of red wine because I wanted more sauce. Season with salt and pepper if you need it, I did not.

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return your chick-a-dees to the pan and coat them in the sauce for a few minutes.

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Plate your chicken, top with the mushroom sauce, and serve with a nice side of mashed potatoes (these are my parmesan sour cream mashed potatoes-recipe coming soon!)
Bon Apetit!

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Printable version of tis recipe HERE

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3 thoughts on “Chicken Thighs in Red Wine, Rosemary, & Mushroom Sauce

  1. i am making it now. very well done recipe. the only thing I’d change is the photo of the finished product, the plating. I’m making a bed of garlic mashers and then putting the chicken on top, some sauteed spinach on the side…presentation counts for me! thanks for a great recipe page.

    1. Glad you liked it! The chicken alone was intentional as that what the recipe was for. Had it been a recipe for a whole meal, mashed would have definitely been in the picture. Presentation counts for me as well…that’s why I took the time to make such a lovely one!

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