Shelly's Recipe

BRAISED CHICKEN THIGHS

Category: Chicken

8 skinless chicken thighs or 4 boneless, skinless breasts
1 tbsp butter
1 cup button mushrooms
1 cup sliced onions
1 tsp chopped fresh thyme
1/2 tsp salt
1/2 tsp cracked black pepper
1 bay leaf
1 tbsp tomato paste
1 cup dry red wine or cider vinegar
1 cup chicken broth
2 tbsp chopped fresh parsley

If using breasts, cut crosswise in half. In shallow Dutch oven or heavy skillet, heat butter over medium high heat; brown chicken, in batches, about 10 minutes. Transfer to plate.

Add mushrooms and half of the onions to pan; fry over medium-high heat until mushrooms are browned, about 5 minutes. Transfer to plate.

Add remaining onions, thyme, salt, pepper and bay leaf to pan, cook until onions are softened, about 6 minutes. Stir in tomato paste and cook one minute. Add wine and broth and bring to boil over medium-high heat, scraping any brown bits from the bottom of the pan. Return chicken and any accumulated juices back to the pan. Reduce heat to maintain a gentle simmer; cover and cook for 20 minutes. Return mushroom onion mixture back to pan, continue to cook, covered, until sauce thickens slightly and chicken is cooked through, about 25 minutes. Discard bay leaf and sprinkle with fresh chopped parsley. Serves 4

*Note: Can be cooked in the crock pot on MEDIUM for 6 hours.