French Stewed Chicken Thighs

Name: French Stewed Chicken Thighs
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 1 baguette, for serving; 2 Tbsps butter; 227 grams button mushrooms, quartered; 794 grams chopped San Marzano tomatoes; 1 carrot, finely chopped; 1 teaspoon dried thyme; 118 milliliters dry white wine; 2 Tbsps EVOO; 237 milliliters all-purpose flour, for dredging; 59 milliliters chopped fresh tarragon; 4 servings Kosher salt and freshly ground pepper; 2 larges shallots, finely chopped; 8 skinless chicken thighs, bone-in; 1 teaspoons sugar; 79 milliliters pitted picholine or other buttery black olives, finely chopped

French Stewed Chicken Thighs might be just the Mediterranean recipe you are searching for. This recipe serves 4. This main course has 766 calories, 54g of protein, and 25g of fat per serving. A mixture of tarragon, carrot, shallots, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Whole Chicken

All Purpose Flour

Thyme

Heat the EVOO in a Dutch oven over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Dutch Oven

Add the chicken and cook until browned and crisp on both sides.

Ingredients you will need

Whole Chicken

Remove to a plate. Melt the butter in the pot over medium heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add the mushrooms and cook until lightly browned.

Ingredients you will need

Mushrooms

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.

Ingredients you will need

Salt And Pepper

Baguette

Shallot

Tarragon

Tomato

Carrot

Whole Chicken

Olives

Sauce

Sugar

Toast

Wine

Equipment you will use

Wooden Spoon

Oven

Pot

Equipment

Ingredients

Servings:

baguette, for serving 2Tbsps

butter 227grams

button mushrooms, quartered 794grams

chopped San Marzano tomatoes 1

carrot, finely chopped 1teaspoon

dried thyme 118milliliters

dry white wine 2Tbsps

EVOO 237milliliters

all-purpose flour, for dredging 59milliliters

chopped fresh tarragon 4servings

Kosher salt and freshly ground pepper 2larges

shallots, finely chopped 8

skinless chicken thighs, bone-in 1teaspoons

sugar 79milliliters

pitted picholine or other buttery black olives, finely chopped

Recommended wine: Bordeaux, Champagne, White Burgundy

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Chateau La Grange Clinet Bordeaux Superiore. It has 4.7 out of 5 stars and a bottle costs about 16 dollars.