J
Jeanh
Guest
INGREDIENTS:
- 6 large bone-in skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons herbes de provence
- 2 tablespoons olive oil
- 4 large carrots, cleaned and cut into coins
- 6 red potatoes, cut into bite size pieces
- 10 ounces mushrooms, cleaned and sliced in half
- 8-10 cipollini onions, small, peeled
- 1 teaspoon garlic, crushed
- 1 cup red wine
- 2 sprigs fresh rosemary
- salt and pepper, to taste
INSTRUCTIONS:
- Preheat oven to 375°F. Season the chicken thighs with salt, pepper and dried herbs.
- Heat the olive oil in a large frying pan on medium heat. Add chicken thighs, skin side down and cook for about 10 minutes or until skin turns golden and starts to crisp. Remove chicken from pan and reserve on a plate.
- Add carrots, potatoes, mushrooms, onions and garlic to the pan. Mix well and add the red wine to the pan. Cook for a few minutes or until liquid starts to simmer.
- Place vegetables and juice in a deep large roasting pan. Place chicken skin side up on top of vegetables.
- Top each piece of chicken with part of a Rosemary sprig. Roast in the oven for about 40 minutes or until thermometer placed in chicken registers 165 degrees.
- Season with salt and pepper to taste. Serve the chicken with the vegetables and red wine sauce.
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