What's for Dinner: Chicken Stewed with Red Wine and Mushrooms
March 26, 2014 12:00 AM
Chicken Stewed with Red Wine and Mushrooms.
By Gretchen McKay / Pittsburgh Post-Gazette
Chicken Stewed with Red Wine and Mushrooms
It's getting harder and harder to sit down for Sunday dinner with my daughters, who in just a few months will graduate from high school and are busy juggling part-time jobs with school and boyfriends. So when the stars finally do align for a family meal, I want to make it special.
This dish from "The Athlete's Palate" hits on all cylinders. Not only does it smell like heaven while it's cooking, but it tastes terrific, too. Loaded with protein and carbs, it's also a good fit for latest obsession: my Pittsburgh Marathon training meal plan.
I served the chicken with a choice of brown rice or toasted quinoa pilaf, with plenty of sauce spooned on top. Don't worry about the alcohol in the wine -- most of it will have cooked out by the time you ladle it onto a platter.
2 tablespoons sugar
1/8 teaspoon each ground ginger, ground cinnamon, ground coriander, salt and black pepper
Pinch each of ground cloves and ground nutmeg
8 skinless chicken thighs
2 tablespoons extra-virgin olive oil
1 small onion, diced
1 leek (white part only), diced
2 cloves garlic, minced
2 cups mushrooms, sliced (I used a combination of baby bellas and button)
1½ cups red wine
2 tablespoons tomato paste
1 cup canned diced tomatoes
2 bay leaves
1½ cups chicken stock
1/4 cup chopped fresh parsley (I used green onions)
Brown rice or cooked quinoa
Mix sugar and spices together. Rub chicken with the mixture. Refrigerate chicken overnight.
Remove chicken from fridge 1 hour before cooking. Heat oil in a large stockpot over medium heat for 3 minutes. Brown chicken on both sides and remove it from the pot; set aside.
Add onion, leek, garlic and mushrooms. Cook, stirring frequently, over medium heat until onion is golden, about 5 minutes. Add wine, tomato paste, diced tomatoes and bay leaves. Simmer until mixture is reduced by one-quarter. Add stock, then return chicken to pan and bring to boil. Reduce heat to low and simmer, covered, for 1 hour. Remove chicken from pot again. Skim excess fat off the top. Simmer until liquid thickens into a sauce, about 15 minutes. Stir in half the parsley.
Place chicken on plates, spoon sauce on top and garnish with remaining parsley. Serve with brown rice or cooked quinoa.
-- Adapted from "The Athlete's Palate Cookbook" by Yishane Lee (Rodale, $13.09 Kindle edition).
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