4 servings (serving size: 3 ounces chicken and 1/4 cup sauce mixture)
1/4 cup all-purpose flour
1/4 teaspoon pepper, divided
1/8 teaspoon salt
2 chicken breast halves, skinned
2 chicken thighs, skinned
2 chicken drumsticks, skinned
1 tablespoon olive oil
2 tablespoons diced shallots
1 pound small mushrooms
1 1/4 cups diced plum tomato
1 cup diced carrot
1 cup diced celery
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
1 bay leaf
2/3 cup dry red wine
1/2 cup low-salt chicken broth
1/4 teaspoon salt
2 tablespoons finely chopped fresh chives
How to Make It
Combine flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt in a shallow dish. Dredge chicken in flour mixture.
Heat oil in a large Dutch oven over medium-high heat. Add chicken and shallots. Cook 5 minutes, and brown on all sides. Remove chicken. Add mushrooms; sauté 3 minutes. Add tomato, carrot, celery, tarragon, and bay leaf. Cook 1 minute, stirring constantly. Stir in wine and broth; scrape pan to loosen browned bits. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Stir in 1/8 teaspoon pepper and 1/4 teaspoon salt. Garnish with chives.
This dish just wasn't all that good. Made the recipe exactly as written, served over mashed potatoes. The flavor didn't have the depth I expected and husband agreed it wasn't anything to jump up and down about. It wasn't bad--it just wasn't all that good. Won't make again.
I thought this was excellent, although I made a few changes. I used a thighs and took the skin off. Instead of shallots, I used onions and portabellos instead of small mushrooms. I also used canned, drained tomatoes, in place of fresh plum and dried thyme instead of tarragon. Served over egg noodles - yummy!
Very good, rich flavors in this dish. Chicken comes out extremely moist and flavorful and falls off the bone. Easy to prepare even though the ingredient list looks long. We dislike drumsticks, so I double the thighs. Have substituted skinless/boneless chicken breasts in a pinch. Can cook in crock pot once sauteeing and deglazing is complete.
I have made this dish twice so far; the second time I added one garlic clove, minced, which I think made it even better (but then I love garlic!), you could probably add another clove and it wouldn't over-power the dish. I also don't add the mushrooms as I am not a big fan of mushroom's texture. I serve with a French baguette to soak up the sauce. Delicious!! This is part of my winter recipe repertoire.
Good recipe - filled the house with wonderful smells. I feel like it should have had a richer taste. I will make it again, but will saute the shallots separately in butter and maybe add and onion, and remove them and add them again with the stock. I might try making it in a slow cooker as other reviewers have stated. I would also add more thighs. It also needed more salt, but this could obviously be added by individuals. Chives were a great and I believe necessary addition.