Braised Chicken with Red Wine and Sweet Potatoes
Any chicken parts will do, but dark meats braise best. Choose your favorite fall vegetables. Brussell sprouts, celery, or red potatoes work well, too.
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
4 skinless chicken thighs
4 skinless chicken legs
1 cup chopped onions
5 shallots, peeled and cut into 1/2 inch pieces
1 cup baby carrots
5 garlic cloves, peeled and left whole
1 cup sliced mushrooms
2 sweet potatoes, peeled and sliced into 1 inch rounds
1 cup dry red wine, such as Pinot Noir
In a large dutch, heat olive oil. Season chicken with salt and pepper, place in pan. Cook until browned on both sides, about 10 minutes. Add onions, shallots and carrots, cook for 3 minutes. Add garlic, mushrooms, sweet potatoes and wine. Stir; bring to a boil, cover and let simmer gently until chicken and vegetables are cooked though, about 25 minutes.
Enjoy with a glass of Pinot Noir and a classic Hollywood film.
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