My next attempt at a classic French dish. I used boneless skinless chicken thighs that I had in the freezer and homemade stock. Season with salt and pepper then sear the thighs in a Dutch oven. Remove and sauté a yellow onion with 8 oz of cremini mushrooms and four cloves of minced garlic. Add one tablespoon of tomato paste, 4-5 springs of thyme and 2 bay leaves. Once darkened, add 1 Tablespoon plus of flour. Cook for 1-2 minutes then deglaze with one cup of dry white wine, I used Durup Petit Chablis 2023. Reduce the wine by half then add one cup of chicken stock and one diced Roma tomato. Bring to a boil then return the chicken and reduce heat. Cover and simmer for 20-30 minutes. I served over locally sourced Amish egg noodles. Paired with the remainder of the bottle of Chablis and accompanied by Charles Mingus “Mingus Ah Um”
2 Comments
Looks delicious!
My next attempt at a classic French dish. I used boneless skinless chicken thighs that I had in the freezer and homemade stock. Season with salt and pepper then sear the thighs in a Dutch oven. Remove and sauté a yellow onion with 8 oz of cremini mushrooms and four cloves of minced garlic. Add one tablespoon of tomato paste, 4-5 springs of thyme and 2 bay leaves. Once darkened, add 1 Tablespoon plus of flour. Cook for 1-2 minutes then deglaze with one cup of dry white wine, I used Durup Petit Chablis 2023. Reduce the wine by half then add one cup of chicken stock and one diced Roma tomato. Bring to a boil then return the chicken and reduce heat. Cover and simmer for 20-30 minutes. I served over locally sourced Amish egg noodles. Paired with the remainder of the bottle of Chablis and accompanied by Charles Mingus “Mingus Ah Um”