CHICKEN BRAISED IN RED WINE

You will love this recipe! Tender pieces of chicken braised in red wine with mixed vegetables will melt in your mouth! Pair with a delicious Pinot Noir from Burgundy! Enjoy!

Preparation: 30 min; cooking time: 50 min.

Serving 4

8 skinless, boneless chicken thighs cut into pieces

2 tbsp olive oil

1 tbsp butter

1 onion, minced

4 carrots, chopped

4 celery ribs, chopped

1 can diced tomatoes, drained (14.5 oz)

4 tbsp diced pancetta

1 ¼ cup red wine (Pinot Noir)

1 tbsp minced fresh sage

1 tbsp minced fresh rosemary

Salt and pepper

In a Dutch oven, heat the olive oil and butter over medium heat and add the pancetta. Cook 3 minutes. Add the chicken, sage and rosemary and cook 5 minutes, stirring often, until chicken is no longer pink.

Add the onion, carrots and celery and cook 10 minutes.

Add the red wine, bring to a boil. Reduce the heat and simmer, uncovered, until liquid is reduced, about 10 minutes.

Add the tomatoes. Season the preparation with salt and pepper. Simmer 20 minutes.

Serve over your favorite vegetables.

Bon Appétit!