Chicken thighs have a richer flavor than breasts. Cooking them on the bone gives even more flavor. Serve this dish over egg noodles or with roasted potatoes, and lots of crusty bread to soak up the sauce.
INGREDIENTS
- 8 pieces bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 4 slices bacon, chopped or 2 links Andouille sausage, sliced
- 1 onion, chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 red bell pepper, seeded and chopped
- 2 to 3 cloves garlic, chopped
- 2 tablespoons each chopped fresh thyme and basil
- 1 teaspoon Herbs de Provence
- 1 teaspoon red pepper flakes
- 1 rounded tablespoon all-purpose flour
- 12 oz. red wine
- 1, 14oz can diced tomatoes with chiles, or stewed tomatoes
- 1 cup chicken stock
- 2 Tbs. green chile
DIRECTIONS
Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.
Remove the chicken to a plate and spoon out ½ the drippings, and add the bacon/sausage. Brown for 2 minutes. Add onion, celery, pepper, garlic, carrots, basil, green chile and thyme. Cook to soften, for about 10 minutes, over medium heat.
Add the flour, stir 1 to 2 minutes to break up the lumps, then pour in the wine. Stir in the tomatoes and stock. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.
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