This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Let the stoics say what they please, we do not eat for the good of living, but because the meat is savory and the appetite is keen."
-Ralph Waldo Emerson
I have done this recipe with veal (osso bucco) and chicken, but it will work with almost anything, including beef, lamb, and turkey. The flavors are so savory and it makes fantastic leftovers for sandwiches.
Servings: 4 | Serving size: 4 ounces chicken with sauce
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers. Try them on sandwiches for a fantastic lunch.
Serve with Roasted Potatoes
|1 Tbsp||olive oil|
|1 lb||boneless skinless chicken thighs|
|2 cups||no salt added vegetable or chicken stock|
|1/4 cup||red wine|
|1 tsp||fennel seed (crushed into powder)|
|1/2 tsp||dried basil|
|1/2 tsp||dried oregano|
|1/2 tsp||dried marjoram|
|1 Tbsp||no salt added tomato paste|
|1 tsp||Dijon mustard|
|fresh ground black pepper (to taste)|
|1 large||onion (sliced)|
|4 cloves||garlic (left whole)|
Preheat the oven to 325°F.
Place the olive oil in a large sauce pan or dutch oven over medium high heat.
Add the chicken thighs and sear on each side for about 3 minutes total.
Add the stock, red wine, crushed fennel seed, basil, oregano, marjoram, tomato paste, mustard, salt, pepper, onion, and garlic.
Stir the chicken together with the sauce.
Cover the pan and place in the oven.
Braise for 45 minutes.
Serving size: 4 ounces chicken with sauce
|Calories 221||Calories from Fat 72|
|% Daily Value|
|Total Fat 7g||13%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 10g||3%|
|Dietary Fiber 1g||8%|
|Vitamin A 1%||Vitamin C 13%|
|Calcium 5%||Iron 11%|
|Vitamin K 8 mcg||Potassium 474 mg|
|Magnesium 44 mg|