Chicken Braised in Red Wine with Mushrooms

• 4 whole Organic Chicken Legs (Drumsticks And Thighs)
• 1/2 teaspoons Sea Salt
• 1/2 teaspoons Fresh Ground Black Pepper
• 2 Tablespoons Organic Butter
• 1 Tablespoon Avocado Oil
• 4 whole Shallots, Chopped
• 1 Tablespoon Organic Tomato Paste
• 1 cup Organic Dry Red Wine
• 2 cups Organic Low-sodium Chicken Broth
• 1/2 pounds White Button Mushrooms, Quartered
• 1 Tablespoon Marjoram, Chopped

1. 1.
2. Cut chicken legs into thighs and drumsticks and pat dry.
3. 2.
4. Season chicken with salt and pepper.
5. 3.
6. In a large stock pot (or enamel coated Dutch oven) over medium heat, melt butter in oil.
7. 4.
8. Brown chicken in batches and transfer to plate.
9. 5.
10. Add shallots to pot and saute over medium heat for about 5 minutes, or until softened.
11. 6.
12. Add tomato paste and cook for another minute.
13. 7.
14. Pour in wine and increase heat to high.
15. Boil wine until reduced by half, about 5 minutes.
16. 8.
17. Add chicken broth, mushrooms and chicken pieces.
18. 9.
19. Reduce heat to low, cover partially and simmer 45 minutes, until chicken is cooked through and sauce has thickened.
20. 10.
21. Stir in chopped marjoram and serve.

chicken, salt, fresh ground black pepper, butter, avocado oil, shallots, tomato paste, red wine, chicken broth, white button mushrooms, marjoram

Taken from tastykitchen.com/recipes/main-courses/chicken-braised-in-red-wine-with-mushrooms/ (may not work)