Monday, December 1, 2014

Braised Chicken Thighs with Red Wine and Cherries

Joey and I went to Costco this weekend and bought one of those 6 packs of chicken to put in the freezer. We left one pack out and I was immediately craving braised chicken thighs. We had some red wine we've been wanting to use up and finally had the opportunity!  I revised this recipe from this similar one I posted back in 2008. This new recipe, however was MUCH more flavorful and loved by the whole family!  It also doesn't take too long to make. 30 minutes total and it would be less if all your chicken was comparable size.

Serves 4 or 2 really hungry people

4 bone-in skinless chicken thighs (you can always remove the skin yourself)
2 C red wine
1/2 onion, chopped
1/2 C dried cherries
salt & pepper
Mashed Potatoes for serving (I used Fresh & Easy heat and serve)
1 T olive oil
1/2 T flour

1. Salt & Pepper chicken and remove skin if necessary.
2. In a large pan with a lid (such as a dutch oven), heat olive oil. Add chicken and brown for 6-8 minutes a side.
3. Once chicken is brown, remove to a plate. Add onion to the pot and cook for 3-5 minutes until brown.
4. Add flour and scrape the bottom of the pan with a wooden spoon. Cook, stirring 30 seconds.
5. Add wine to the pot and place chicken thighs in the pan. Cover the pan with a lid and cook 6-8 minutes until chicken is opaque. Stir in cherries and simmer 1 minute.
6. Serve chicken and sauce over mashed potatoes (or polenta is probably good too)

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