Chicken slow-cooked with French wine, aromatic herbs, and vegetables creates a rich sauce and tender meat.
# Components:
→ Poultry
01 - 6 bone-in, skin-on chicken thighs
→ Vegetables
02 - 2 large carrots, peeled and sliced
03 - 1 large yellow onion, chopped
04 - 3 cloves garlic, minced
05 - 7 ounces cremini or white mushrooms, sliced
→ Liquids
06 - 1 1/2 cups dry red wine (such as Burgundy or Pinot Noir)
07 - 1/2 cup chicken broth
→ Herbs & Seasonings
08 - 2 tablespoons tomato paste
09 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
10 - 2 bay leaves
11 - 1 teaspoon salt
12 - 1/2 teaspoon freshly ground black pepper
→ For finishing
13 - 2 tablespoons unsalted butter (optional, for richer sauce)
14 - 1 tablespoon chopped fresh parsley (for garnish)
# Method:
01 - Pat chicken thighs dry and season thoroughly with salt and pepper on both sides.
02 - Heat a large skillet over medium-high. Sear chicken thighs skin-side down until the skin is golden brown, approximately 4 minutes per side. Transfer chicken to the slow cooker.
03 - Arrange sliced carrots, chopped onion, minced garlic, and sliced mushrooms evenly around and beneath the chicken in the slow cooker.
04 - In a mixing bowl, whisk together dry red wine, chicken broth, tomato paste, thyme, and bay leaves. Pour the liquid mixture over the chicken and vegetables in the slow cooker.
05 - Cover and cook on low for 6 hours until the chicken is fully tender and infused with flavor.
06 - Remove bay leaves. For a richer sauce, stir in unsalted butter just before serving. Garnish with chopped fresh parsley and present the dish hot, paired with crusty bread, mashed potatoes, or buttered noodles as desired.
