Red Wine With Braised Chicken
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- 1 large yellow onion, diced
- 1 large carrot, chopped
- 1 red bell pepper, cored and diced
- 1 cup kalamata olive, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 3 - 3 1⁄4 lbs bone-in skin-on chicken legs with thigh
- 2 cups chicken broth
- 2 cups red wine
- 1 tablespoon red currant jelly
- 1 1⁄2 tablespoons cornstarch
- 2 tablespoons water
- salt, and ground pepper
directions
- In a large Dutch oven over medium-high, combine olive oil, garlic, onion, carrot, bell pepper, olives, thyme and basil, Sauté until onion and pepper are just tender, about 8 minutes.
- Add chicken and use tongs to turn and brown on all sides. Add broth, wine and currant jelly. Mix well, bring to a simmer, then cover, reduce heat to simmer and cook for 25 minutes,.
- Use tongs to transfer chicken to a plate and cover with foil, In a small cup, mix together cornstarch and water, then add to Dutch oven. Cook, stirring constantly, until thickened, about 2 minutes. Season with salt and pepper.
- Serve chicken with sauce ladle over it on a bed of rice.
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