This is one of my favorite fall/winter recipes and with more cold weather and snow on the way, I knew it would be perfect to cook for a cozy night in! This dish is sophisticated enough for a Sunday night dinner but easy enough for a weeknight meal. The chicken thighs are flavorful and when braised for an hour the meat is fork tender. It may not be the most photogenic dish but it is delicious – I promise! James, who is not a mushroom fan, loves this dish when I sub out the mushrooms and add in some sausage! I know a plate of brown food is the most enticing photograph – even when dressed up in this plate but it is oh so tasty. As they say, the proof is in the pudding or in this case the delicious bowl of braised chicken thighs served over couscous!
Also, this recipe calls for wine which means you need to open a bottle – perfect excuse for a weekday glass or two!CHICKEN THIGHS Serves 4 Chicken Thighs, boneless & skinless (8 should be plenty)
Assorted Mushrooms Sausage (roughly 4 of your choice out of the cases)
Chicken Broth (32 oz carton)
Cream of Chicken Soup (32 oz carton) or condensed canned soup Wine, I always do a big pour from the bottle into the pot
Olive Oil Salt and Pepper
Pine Nuts, toasted
Season flour with salt and pepper. Lightly dust chicken thighs with seasoned flour and shake off excess.
Heat olive oil and butter in a pot with deep sides. Brown thighs on both sides (I like a deep golden brown). Remove thighs and deglaze pot with white wine.
Add equal parts chicken broth and cream of chicken soup (start with 20 oz each and add more if you want more gravy) Add a little more wine. Use a whisk to combine and do not over boil.
Add chicken thighs back into pot and cook in a 350 degree oven for an hour and a half. Take the sausage out of the casings and cook with butter and put aside. Sauté mushrooms and then add both sausage and mushrooms to chicken. If you are looking to thicken the sauce, which I really like, I take out about a half cup of the broth out of the sauce and add a heaping tablespoon of flour to it. Whisk together and then whisk the rue you just made back into the sauce and cook for about 10 more minutes. Serve with toasted pine nuts on top.
NOTE: Just an idea . . . Cook six pieces bacon. Cook the mushrooms in the bacon grease. When serving, place thighs and gravy over couscous and crumble bacon on top. Sprinkle pine nuts on top as well!