Chicken Braised in Red Wine with Mushrooms Recipe
Cook Time: 45 Minutes
Phase: Phase 3
8 oz Mushroom Pieces and Stems
2 tablespoon Unsalted Butter Stick
0 1/2 cup chopped Shallots
8 oz Red Table Wine
1 14.5 oz can Chicken Broth, Bouillon or Consomme
3 tablespoon PEANUT OIL
0 1/2 tbsp Marjoram (Dried)
1 tbsp TOMATO PASTE
64 oz Chicken Leg, bone-in, with skin
0 3/4 servings
- Season chicken with salt and pepper. Place 1/4 cup baking mix in a plastic or paper bag. Add chicken in batches, and shake to coat.
- In a large stock pot (or Dutch oven) over medium heat, melt butter and oil. Brown chicken in batches and transfer to plate.
- Add chopped shallots to pot and sauté over medium heat for about 5 minutes, or until softened. Add tomato paste and cook for another minute. Pour in wine and increase heat to high. Boil wine until reduced by half, about 5 minutes.
- Add chicken broth, sliced mushroom and chicken pieces. Reduce heat to low, cover partially and simmer 45 minutes, until chicken is cooked through and sauce has thickened. Stir in chopped fresh marjoram and serve.
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