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Prep Time: 15 mins | Cook Time: 45 mins | Serves: 6

Ingredients

• 1 Tbsp olive oil

• 6 chicken thighs

• 1 onion, diced

• 3 carrots, diced

• 4 garlic cloves, chopped

• 2 Tbsp tomato paste

• 1 ½ c red wine

• 1 ½ c chicken broth

• 1 bunch Italian parsley chopped

• 2 bay leaves

• 8 oz cremini mushrooms

• 2 Tbsp butter

• 2 Tbsp whole wheat flour

• 1 c frozen pearl or baby onions

Directions

1. Pat chicken dry with paper towel, season with salt and pepper.

2. Heat olive oil over medium heat in a large pot. Add chicken to the pot skin side down. Sear for about 5 minutes until browned, flip and repeat. Transfer to plate.

3. Add the onions and carrots to the pan and cook over medium heat for about 5 minutes, stirring occasionally.

4. Add garlic and cook for another minute.

5. Add the tomato paste and cook for a minute

6. Add the wine and scrape the bottom to remove the stuck-on bits. Cook until reduced by about half.

7. Add in the chicken, broth, and bay leaves. Cover pot and simmer for about 20 minutes or until the chicken is cooked through and no pink (165 degrees).

8. If the sauce looks fatty, skim the top layer of fat off with a ladle or a spoon.

9. Mash the butter and the flour together and stir into the pot. Add the onions and mushroom to the pot and cook for 10 minutes.

10. Discard bay leaf and chicken skin before serving.

Nutrition: (per serving) Calories: 230 kcals | Total Fat: 9 g | Saturated Fat: 3.5 g | Sodium: 110 mg | Carb: 11 g | Protein: 18 g | Fiber: 2 g.

In the Kitchen | December 2022
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