French-style braised chicken thighs
Votes: 4
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This French-style chicken braised in a spicy tomato sauce with mushrooms warms with its rich flavor and aroma. Before braising, the chicken thighs are dredged in a flour-thyme mixture and fried in olive oil until golden brown and crispy. The fried chicken is then placed in a tomato-wine sauce with mushrooms and olives and cooked through. Serve the chicken with the sauce and slices of crusty baguette for dipping and savoring every bite.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 bone-in, skinless chicken thighs
- 1 cup flour for coating the chicken
- 1 heaping teaspoon of dried thyme
- 2 tbsp extra virgin olive oil
- 2 tablespoons butter
- 220 g of champignons, cut into 4 pieces
- 2 large shallots, finely chopped
- 1 carrot, finely chopped
- 0.5 tsp sugar
- 0.5 cups dry white wine
- 1/4 cup chopped fresh tarragon
- 1/3 cup black piccoline olives or other oily olives, finely chopped
- 1 can (800 g) San Marzano tomatoes, chopped
- 1 baguette, for serving
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Recipes with similar ingredients: chicken thighs, white wine, San Marzano tomatoes, champignon mushrooms, shallots, carrot, olive, tarragon, thyme
Cooking the dish according to the recipe:
- Place flour in a shallow bowl, season with salt and pepper to taste, and stir in the thyme. Dredge the chicken in the flour, shaking off any excess. Heat olive oil in a large saucepan over medium-high heat. Add the chicken and cook until browned and crispy on both sides. Transfer to a plate.
- Melt the butter in the same pot over medium heat. Add the mushrooms and cook until lightly browned. Add the shallots, carrots, and sugar, season with salt and pepper to taste. Cook for a few minutes until the vegetables are tender. Pour in the wine and scrape the bottom of the pot with a wooden spoon. Add the tarragon, olives, and tomatoes and bring to a simmer. Return the chicken to the pot and simmer, partially covered, for 30 minutes, stirring occasionally.
- Preheat oven to 175°C. Slice the baguette diagonally and toast in the oven.
- Divide the chicken and sauce among plates and serve with a baguette. Cooking tip: Cover the stewed chicken and refrigerate. Reheat over medium heat before serving..
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