- 4-5 Chicken bone in skin on thighs
- 24 oz Crushed tomatoes
- 2 cups chicken stock
- 2 cups red wine
- 2 onions (medium diced)
- 2 carrots (medium dice)
- 2 stalks celery with leaves on (medium dice)
- 2 cartons baby bellas (cleaned and quartered)
- 1 whole garlic bulb (cut in half)
- Basil stems and leaves
- Salt and Pepper to taste
Using a dutch oven, start out by preheating the pot with enough canola oil to coat the bottom of the pot. Season chicken with salt and pepper and sear on both sides. Remove and lower heat. Add quartered mushrooms and allow to absorb almost all of the juices left over from the chicken sear. Once they have cooked down, and turned a nice brown add carrots, celery, onions. Sweat down and then add garlic cut side down. Toast until golden brown and then add your red wine to deglaze the pan. Scrape the bottom of the pan to release all of the fond on the bottom of the pan. Add the chicken, and crushed tomatoes. Add basil stems and cover and simmer for 25-30 mins.
Chicken is done when the internal temp has reached 165 degrees. Season with salt and pepper. Tear basil leaves.
- 1 Cup rice
- 1 Cup chicken stock
- 1 teaspoon saffron strands
- 1 tablespoon oil
- 1 tablespoon salt
Take chicken stock and place in a pot with saffron and allow to steep (don’t boil this should be just hot enough to create steam). Strain saffron strands out of chicken stock. Place rice, stock, chicken stock, oil and salt into the rice cooker and cook until finished. Let stand for 5 minutes then fluff rice with a fork.
Finish the dish
Add rice to the bowl and add a few pieces of chicken and all the veggies you like. Tear basil and add to the top.
This dish is a dish that I just thought off while I was trying to sleep, a lot of my dishes are like that. I just wanted to put in a lot of ingredients that I really love and enjoy eating. It’s a very rustic and family styled dish. Nothing is a perfect cut, its meant to be homey and make you feel like you were a kid again. It really does the body and soul good. The key to this dish is the broth and getting a good sear on the chicken. Everything here is meant to accommodate each other and enhance each other. The depth of the broth and richness from the tomatoes really makes the dish pop. With the addition of the saffron rice it takes it to a whole other level. You can omit the saffron and just go for a standard white rice, but I really encourage you all to try it. Another great accompaniment that I would really suggest is making a parmesan polenta. I’ll be doing a similar recipe very soon to show you guys how to make polenta. It’s a perfect side dish and makes your culinary skills look top notch!