I served the chicken with a choice of brown rice or toasted quinoa pilaf, with plenty of sauce spooned on top.
Don’t worry about the alcohol in the wine; most of it will have cooked out by the time you ladle it onto a platter.
Chicken Stewed With Red Wine and Mushrooms
Serves 4.
Adapted from “The Athlete’s Palate Cookbook” by Yishane Lee (Rodale, $13.09 Kindle edition).
2 tablespoons sugar
1/8 teaspoon each ground ginger, ground cinnamon, ground coriander, salt and black pepper
Pinch each of ground cloves and ground nutmeg
8 skinless chicken thighs
2 tablespoons extra-virgin olive oil
1 small onion, diced
1 leek (white part only), diced
2 cloves garlic, minced
2 cups mushrooms, sliced
1 1/2 cups red wine
2 tablespoons tomato paste
1 cup canned diced tomatoes
2 bay leaves
1 1/2 cups chicken stock
1/4 cup chopped fresh parsley or green onions
Brown rice or cooked quinoa
Mix sugar and spices together. Rub chicken with the mixture. Refrigerate chicken overnight.
Remove chicken from fridge 1 hour before cooking. Heat oil in a large stockpot over medium heat for 3 minutes. Brown chicken on both sides and remove it from the pot; set aside.
Add onion, leek, garlic and mushrooms. Cook, stirring frequently, over medium heat until onion is golden, about 5 minutes. Add wine, tomato paste, diced tomatoes and bay leaves. Simmer until mixture is reduced by one-quarter. Add stock, then return chicken to pan and bring to boil. Reduce heat to low and simmer, covered, for 1 hour. Remove chicken from pot again. Skim excess fat off the top. Simmer until liquid thickens into a sauce, about 15 minutes. Stir in half the parsley.