Red Chicken

This dish is made in an enamel cast iron pot on the stove top.

Start with a bit of olive oil, brown boneless skin-less-chicken-thighs on both sides in the olive oil. then put the chicken to the side. Now brown coarse chopped onion and crushed garlic in the pot adding a bit of olive oil if needed. When the onion has turned golden now add back the chicken, get everything good in hot, just before it burns flood the pot with strong red wine (cabernet or zin) to deglaze the pot. Season with salt, pepper, bay and thyme. Add cubed mushrooms and or pearl onions. Let simmer, serve with rice or egg noodles. This dish may be made & re heated.