Yet another chicken recipe

[pscot]

I made this last night and was surprised at how good it was.

6 whole chicken thighs
1 pound of button mushrooms (bigger is ok, just halve or quarter them)
2 heads of garlic, cleaned (the recipe calls for 50 cloves)
1 onion thinly sliced lengthwise
1/2 cup of sun dried tomatoes in oil (drained)
1 cup chicken broth
1 cup wine ( I used white, but red would probably be better)
1/2 cup balsamic vinegar
1 tbsp chopped, fresh rosemary, less if dried
a thickening agent. You can make a roux, but I just used a bit of potato starch at the end

Dry the chicken and season with salt, pepper and paprika
Brown the chicken in a large skillet over medium high heat; skin side for 6 to 8 minutes, then a couple minutes on the back.
Remove the chicken to drain and pour off most of the grease, then saute the mushrooms and onions and rosemary. Add salt and 2 tbsps of waterand the mushies will deglaze the pan as they give up their liquid. You want them pretty dry.
Add garlic and sun dried tomatoes and keep it moving. If want to make a roux, add 2 tbsp flour and brown to taste. You can start adding liquid now
Add all the liquids and push the chicken pieces down into ithe pan so just the skin is showing.
Cover and simmer on low heat for about 30 minutes (180 degrees with a thermometer)
Remove the chicken. If you skipped the roux, add thickening agent, adjust seasoning and simmer briefly.
Serve over rice or pasta.

This is really dead easy. Peeling the garlic was the most taxing part. And it is delish.

[NYC_SKP]

1. What? No Corn Flakes???

Seriously, this sounds a lot better than the chicken nachos I just had at this airport dive in Seattle....

[pinto]

2. Sounds good. I bet asparagus would work in this as well.

[pscot]

3. That would change the character

of the dish.

[pinto]

4. Yeah. I'm just always looking for a reason to saute asparagus...

and I love it with garlic.

[Jenoch]

5. If you uae red wine and

omit the balsamic, this is basically a coq au vin. It also sounds easy and delicious.

[pscot]

6. I would have used red if I'd had it

Plus the balsamic vinegar, which adds a bit of sweetness as well as additional acid. You're right. this is a variation of coq au vin. And it is very tasty.