Chicken in Red Wine Sauce with Root Vegetables and Wilted Greens

Chicken in Red Wine Sauce with Root Vegetables and Wilted Greens
Photo by Mark Thomas

Ingredients

  • 4 chicken thighs with skin and bone
  • 2 tablespoons butter
  • 12 baby carrots
  • 1 1/3 cups chicken stock or canned low-salt chicken broth
  • 1 cup beef stock or canned beef broth
  • 4 boneless chicken breast halves with skin
  • 1 ¼ cups onions
  • + 8 more ingredients
    • 3 garlic cloves
    • 6 large fresh thyme sprigs
    • 6 tablespoons olive oil
    • Wilted Greens
    • 2 teaspoons black peppercorns
    • 1 tablespoon all purpose flour
    • 2 medium parsnips
    • 2 cups dry red wine

Combine 3 tablespoons oil and next 7 ingredients in large bowl. Cover; refrigerate overnight, stirring occasionally. Using tongs, remove chicken from marinade. Place chicken on paper towels and pat dry; sprinkle with salt. Reserve marinade. Heat remaining 3 tablespoons oil in heavy large pot over...

View full recipe at Epicurious

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