French Stewed Chicken Thighs
- 1 cup all-purpose flour, for dredging
- 1 rounded teaspoon dried thyme
- Kosher salt and freshly ground pepper
- 8 skinless chicken thighs, bone-in
- 2 tablespoons EVOO
- 2 tablespoons butter
- 8 ounces button mushrooms, quartered
- 2 large shallots, finely chopped
- 1 carrot, finely chopped
- 1/2 teaspoon sugar
- 1/2 cup dry white wine
- 1/4 cup chopped fresh tarragon
- 1/3 cup pitted picholine or other buttery black olives, finely chopped
- One 28-ounce can chopped San Marzano tomatoes
- 1 baguette, for serving
- Put the flour in a shallow dish and season with the thyme, salt and pepper.
- Dredge the chicken in the flour, shaking off the excess.
- Heat the EVOO in a Dutch oven over medium-high heat.
- Add the chicken and cook until browned and crisp on both sides.
- Remove to a plate.
- Melt the butter in the pot over medium heat.
- Add the mushrooms and cook until lightly browned.
- Add the shallots, carrots and sugar, and season with salt and pepper.
- Cook for a couple of minutes to soften.
- Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Stir in the tarragon, olives and tomatoes and bring to a simmer.
- Return the chicken to the pot and cook, partially covered, for 30 minutes, stirring occasionally.
- Preheat the oven to 350 degrees F.
- Slice the baguette on an angle and toast in the oven.
- Divide the chicken and sauce among plates and serve with the baguette.
- Cook's Note: The stewed chicken can be covered and refrigerated for a make-ahead meal.
- Reheat over medium heat.
flour, thyme, kosher salt, chicken, evoo, butter, button mushrooms, shallots, carrot, sugar, white wine, tarragon, picholine, tomatoes, baguette
Taken from www.foodnetwork.com/recipes/rachael-ray/french-stewed-chicken-thighs-recipe.html (may not work)