Red Wine Chestnut & Currant Chicken
Ingredients
8 Chicken Thighs (bone in & skin on)
1 Large Spanish Onion
6 Garlic Cloves
2 Cups Cooked Chestnuts (a great prepared option)
3/4 Cup Currants
3 Bay Leaves
16 oz Red Wine (make it a wine you would drink and enjoy)
1 Cup Vegetable Stock
2 Tbsp Avocado Oil (or any neutral oil)
1 Cup Water
Salt to taste
Pepper to taste
Directions
1. Start by creating your mies en place. Mince the onions and garlic, set aside. Roughly chop the chestnuts, set aside. Wash the chicken and pat dry. Salt and pepper both sides of the chicken thighs really well, set aside.
2. Heat a large skillet (I prefer cast iron for this, use what you have) with 2 tablespoons of oil. Once the oil is hot, place the chicken skin side down and brown on high for 4 minutes before flipping and repeating on the other side. Once the chicken is browned on both sides, remove it from the skillet and set aside for later.
3. Lower the heat to medium and add the minced onion and garlic as well as the bay leaves. Cook until translucent and fragrant stirring occasionally. After about 5-7 minuets the onion should have some color to them. Keeping the heat on medium, pour in the red wine to deglaze. Stir continuously for about one 1 minuet to combine. Let the mixture simmer for 6 minutes to cook the wine down.
4. Reduce the heat and pour in the vegetable stock and water, let simmer on low for 5 minutes. After about 5 minutes, add in the currants, chestnuts, and the chicken. Cover and let sit on medium low heat for 10-14 minutes or until the internal temperature is 165-170F.
5. Once the chicken is up to temp, remove from heat and enjoy! I paired this with roasted carrots and an arugula salad.
Recipe Recap
Ingredients
8 Chicken Thighs (bone in & skin on)
1 Large Spanish Onion
6 Garlic Cloves
2 Cups Cooked Chestnuts (a great prepared option)
3/4 Cup Currants
3 Bay Leaves
16 oz Red Wine (make it a wine you would drink and enjoy)
1 Cup Vegetable Stock
2 Tbsp Avocado Oil (or any neutral oil)
1 Cup Water
Salt to taste
Pepper to taste
Directions
1. Start by creating your mies en place. Mince the onions and garlic, set aside. Roughly chop the chestnuts, set aside. Wash the chicken and pat dry. Salt and pepper both sides of the chicken thighs really well, set aside.
2. Heat a large skillet (I prefer cast iron for this, use what you have) with 2 tablespoons of oil. Once the oil is hot, place the chicken skin side down and brown on high for 4 minutes before flipping and repeating on the other side. Once the chicken is browned on both sides, remove it from the skillet and set aside for later.
3. Lower the heat to medium and add the minced onion and garlic as well as the bay leaves. Cook until translucent and fragrant stirring occasionally. After about 5-7 minuets the onion should have some color to them. Keeping the heat on medium, pour in the red wine to deglaze. Stir continuously for about one 1 minuet to combine. Let the mixture simmer for 6 minutes to cook the wine down.
4. Reduce the heat and pour in the vegetable stock and water, let simmer on low for 5 minutes. After about 5 minutes, add in the currants, chestnuts, and the chicken. Cover and let sit on medium low heat for 10-14 minutes or until the internal temperature is 165-170F.
5. Once the chicken is up to temp, remove from heat and enjoy! I paired this with roasted carrots and an arugula salad.
NotesI love this recipe and am so excided to share it with you.
The one thing is to make sure your chicken is up to temp. Chicken is one of the few meets we want to make sure is cooked through and not super rare.
Enjoy, we’ll talk soon