Ingredients
12 Chicken Thighs (bone in or out, skin on or off – your choice)
Salt and Pepper, to taste
2 T Olive oil
8 oz Fresh Shiitake Mushrooms, thickly sliced after removing stems
1 med Onion, peeled, halved and sliced
4 Cloves of Garlic, peeled and cut into slivers
1 med Carrot, peeled and diced
1 med Rib of Celery (Optional), diced
2 c Hearty Red Wine
2 c Ripe Tomatoes, seeded and diced (okay to use canned)
1 t Fresh Thyme, chopped
1 t Fresh Sage, chopped
4 c Chicken Stock
1 T Balsamic Vinegar, or to taste
1/3 c Fresh Parsley, finely chopped
Method
Pre-heat the oven to 325 degrees.
Heat a heavy-bottomed pan over medium-high heat. Add the oil and when it begins to shimmer, add in as many thighs as will fit comfortably, skin-side down. Season with salt and pepper, to taste, and cook until skin is golden brown. Turn each piece, season with salt and pepper and cook until golden brown. Remove the chicken to a large baking dish, skin-side up. Repeat with the rest of the thighs.
After removing the last thigh, add in the mushrooms, onions, garlic, carrot and celery and cook until lightly browned.
Add in the wine, tomatoes, thyme, sage, chicken stock and balsamic vinegar. Mix well and bring to a simmer. Gently pour the mixture over the chicken in the baking dish. Make sure everything is evenly spaced. Place dish in the oven and bake for 60-90 minutes, basting the chicken with the liquid about every 15 minutes. The chicken is done when a small, thin knife inserted into the thickest part of the meat for ten seconds then feels hot when touched to your lower lip.
Tastes great with rice, potatoes or pasta.
Serves 6-8.
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