Chicken With Red Wine And Mushrooms

• 2 T Sugar
• 1/8 t each: ground ginger, ground cinnamon, ground coriander, salt, pepper
• Pinch each: ground cloves, ground nutmeg
• 8 skinless chicken thighs
• 2T extra virgin olive oil
• 1 small onion, diced
• 1 leek
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced--e.g. baby bellas and button or a combination
• 1.5 cups red wine (I used 1/2 cup cognac and 1 cup red wine
• 2T tomato pate
• 1 c diced tomatoes
• 2 bay leaves
• 1.5 c chicken stock
• 1/4 c chopped fresh parsley
• brown rice (I used instant garlic mashed potatoes and it was excellent

1. MIX sugar and spices. Rub chicken with the mixture and refrigerate overnight (if you have time)
2. LET CHICKEN come to room temperature. 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.
3. ADD onion, leek, garlic, and mushrooms. Cook, stirring frequentlyuntil onion is golden, about 5 minutes.
4. ADD wine, tomato paste, diced tomatoes and bay leaves. Simmer until mixture is reduced by one quarter.
5. ADD chicken stock, then return chick to pan and bring to boil.
6. REDUCE heat to low and simmer, covered, for one hour OR bake it, covered, in a 250 degree oven.
7. SKIM excess fat off the top.
8. REMOVE chicken again and simmer until liquid thickens into a sauce, about 15 minutes.
9. STIR in half the parsley. Serve. Use the rest of the parsley to garnish.

t sugar, ground ginger, ground cloves, chicken, t, onion, leek, garlic, mushrooms, red wine, pate, tomatoes, bay leaves, chicken stock, fresh parsley, brown rice

Taken from www.epicurious.com/recipes/member/views/chicken-with-red-wine-and-mushrooms-52816611 (may not work)