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1/2 cup all-purpose flour
Combine the flour, salt and pepper on a large plate. Dredge the chicken pieces in the flour.
In a large Dutch oven (with a lid), heat 2 tablespoons of the olive oil. Brown the chicken pieces until golden brown on all sides. Remove the chicken pieces and set aside. Wipe the pan clean with a paper towel.
In the same pot, heat the remaining 1 tablespoon olive oil, add the pearl onions and sauté until golden brown. Add the mushrooms and liquid smoke (a few drops) and sauté for 2 minutes. Add the garlic and, when fragrant, add the thyme and reduce for 2 minutes.
Add the red wine, stock, tomato paste, and bay leaves. Bring to a simmer and add the chicken pieces.
Cover and cook slowly for about 35 minutes, or until chicken meat comes off the bone easily. Remove the bay leaves. Adjust the seasoning with salt and pepper to taste. Sprinkle with chopped parsley.
Serve with mashed potatoes or egg noodles.
Posted by Arnold Goldstein
Nutritional Info Per Serving: N/A
1/2 teaspoon salt
3 tablespoons extra virgin olive oil, divided
8 chicken thighs, bone-in, skinless
8 chicken legs, bone-in, skinless
1 cup pearl onions, fresh or frozen
1/4 pound small fresh button mushrooms (quartered if they are larger than 1/2" in diameter)
1 tablespoon fresh garlic
1 tablespoon fresh thyme leaves
2 cups (or more) Cabernet Sauvignon, Merlot, Zinfandel, or other good red wine
1/2 cup chicken stock
2 tablespoons tomato paste
2 large bay leaves
2 tablespoons fresh parsley
Liquid smoke