SERVES 4
TOTAL TIME: 45 minutes
Be sure to crumble any large pieces of rosemary in the herbes de Provence before adding it to the pot. Serve with mashed potatoes or polenta.
|
3 |
tablespoons olive oil |
|
8 |
(3-ounce) boneless, skinless chicken thighs, trimmed and halved |
|
Salt and pepper |
|
|
1 |
onion, chopped fine |
|
½ |
ounce dried porcini mushrooms, rinsed and minced |
|
2 |
teaspoons herbes de Provence |
|
6 |
garlic cloves, minced |
|
2 |
tablespoons tomato paste |
|
1 |
tablespoon all-purpose flour |
|
1 |
anchovy fillet, rinsed and minced |
|
1½ |
cups low-sodium chicken broth |
|
½ |
cup dry white wine |
|
8 |
shallots, quartered |
|
1 |
tablespoon minced fresh parsley |
1. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Brown half of chicken lightly on one side, about 2 minutes; transfer to plate. Repeat with 1 tablespoon oil and remaining chicken; transfer to plate.
2. Add remaining 1 tablespoon oil, onion, porcini, and herbes de Provence to now-empty pot and cook over medium heat until onion is softened, about 5 minutes. Stir in garlic, tomato paste, flour, and anchovy and cook for 1 minute. Slowly whisk in broth and wine, scraping up any browned bits and smoothing out any lumps.
3. Add shallots and browned chicken with any accumulated juices, cover, and simmer gently until chicken is very tender, about 15 minutes. Transfer chicken to platter and tent loosely with aluminum foil.
4. Return sauce to simmer and cook until slightly thickened, about 2 minutes. Season with salt and pepper to taste. Pour sauce over chicken, sprinkle with parsley, and serve.
VARIATION
QUICK BRAISED CHICKEN THIGHS WITH TOMATOES AND OLIVES
Omit porcini mushrooms and shallots. Add 1 (14.5-ounce) can diced tomatoes, drained, to pot with browned chicken in step 3. Stir 1 teaspoon grated lemon zest and ⅓ cup pitted and halved niçoise or kalamata olives into sauce when simmering in step 4.