BRAISED CHICKEN WITH MUSHROOMS
Braised chicken is such an underrated comfort food, and this dish is perfect when you’re looking for something cozy to make. And while we tend to crave dishes like this during the colder months, it’s still light enough to make in the spring and summer when you’re craving some tender, fall-off-the-bone chicken.
INGREDIENTS: (yield 4-6 servings)
1 chicken on the bone cut in 1/8
salt
pepper
2 tbsp olive oil
8 oz Baby Bella mushrooms, sliced
1 medium onion, diced
3 cloves garlic, minced
2 cups bone broth or chicken stock
1 cup red wine
2 bay leaves
3/4 tsp ground coriander
1 tsp dried thyme
1/2 cup raisins or 4 dried figs, quartered
DIRECTIONS:
Preheat oven to 350 degrees Farhenheit.
Season both sides of chicken with salt and pepper.
In a large Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add chicken, skin side down, and cook for 8 minutes until golden brown. Then turn chicken over and brown on the other side, for about 3 minutes. Once done, transfer chicken to a plate.
Pour another tbsp olive oil into the bottom of the dutch oven. Add mushrooms, onion, and garlic. Sauté until tender.
Pour in bone broth and wine. Add bay leaves, coriander, thyme, and raisins or figs. Mix using a wooden and deglaze the bottom of the pan. Season with salt and pepper.
Place chicken into the liquid skin-side up, making sure to leave the skin exposed. Bring liquid to a simmer.
Transfer chicken to oven and cook, uncovered, until chicken is tender and liquid has reduced by about half, about 40-45 minutes.
4Q Journaling Guide: This dish counts as your protein and fat (if eating the skin).