Red Wine and Mushroom Chicken

I’ve got a recipe for you today!

I don’t know why but the last two weeks have really dragged me down. I’ve been struggling to stay atop of my overly ambitious schedule (I believe I’ve mentioned it before, see my MO for more details), and got behind one day about two weeks ago and just haven’t been able to catch up. I’m thinking maybe – maybe – on this Friday I’ll catch up. It would be amazing. But actually also this week I did do my first rough draft of my personal statement! πŸŽ‰πŸŽ‰πŸŽ‰ Yes, this is Big News. I’m hoping by the end of the week, and certainly by the weekend I’ll have tweaked it enough that I can start sending it out to people for feedback. Otherwise this week, I’ve been trying to unsuccessfully shift my schedule around last year, which has resulted in a lot of fruitless emails, complaints to my coworkers (not terribly sympathetic), and psychosomatic globus. A win all around πŸ‘ŽπŸ½ πŸ™„. I’ve also been feeling pretty guilty that I haven’t really been out running or hashing in the last two weeks, but honestly, somethings gotta go. Sadly it was that, but there’s just too much to do during the week. Maybe next week or later this week I’ll feel a bit more free, but for now, I’m sticking to my question banks and review books, sadly.

Right so recipe… this is the red wine chicken I had mentioned in my last post. It is completely inspired by a Bon Appetit recipe made with white wine and cream, and apparently is very similar to Ina’s recipe for coq au vin, which I have not read.

It’s very easy: salt and pepper 4 chicken legs (or however many you want, really) and brown them in some sizzlin’ olive oil and butter (about 1 tbsp of each), starting with skin side down. Keep the heat at medium to medium-high, let the fat render and don’t disturb them too much; once browned on the first side, flip to let the other side get some lovin’ too. Once browned on both sides, remove and set aside; add to the fat 1/2 onion finely chopped and 1/2 onion roughly chopped (so you get both base onion flavour plus some bigger roasted onion chunks). Let cook, stirring around on medium heat, for about 5-6 minutes. Add in about 10 finely sliced mushrooms, and salt them (lightly) so they release their water. If you’re interested, you could also sautΓ© some other veg, like some roughly chunked carrots or something. SautΓ© for about 10 minutes, until no more water comes out and they’ve turned a nice dark brown. Add in 3-4 finely chopped cloves of garlic and sautΓ© for another few minutes. Deglaze pan with about 1/2-3/4 cup red wine; stir to get all the brown bits off the bottom, then add the chicken pieces back in. Top up with chicken stock until the chicken is half covered, cover with lid and let simmer for about 20 minutes, or until chicken is cooked (will depend what kind of chicken pieces you’re using, whether bone in, etc). Once chicken is cooked, remove and set aside, and simmer juices until they are thickened and shiny. Taste and adjust seasoning. Add in 1 bunch washed sliced rainbow chard or other green, and stir fry just until wilted. Serve with mashed potatoes or parsnips or rice (or whatever). Enjoy!

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