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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
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

The refrigerator light goes on...

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.

Wine Choices

Cooking with the best quality ingredients results in the best quality dish. This is so important with your choice of wine. For white wines choose a chardonnay in recipes that are rich or savory and a dry sauvignon blanc for tart or acidic recipes.

Full bodied reds like cabernet are the choice for a stews or rich sauces. When I am making a dish that requires a little more finesse I might choose a young pinot noir.


 

Braised Tuscan Chicken Thighs



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
1/2 tsp salt
fresh ground black pepper (to taste)
1 large onion (sliced)
4 cloves garlic (left whole)

Braised Tuscan Chicken Thighs recipe from Dr. Gourmet
Preheat the oven to 325F.

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.

Serve.

Nutrition Facts

Serving size = 4 ounces chicken with sauce

Servings = 4

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Amount Per Serving

Calories 221 Calories from Fat 72
  % Daily Value
Total Fat 7g 13%
    Saturated Fat 1g 6%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 94mg 32%
Sodium 412mg 17%
Total Carbohydrates 10g 3%
    Dietary Fiber 1g 8%
    Sugars 4g  
Protein 23g  
Vitamin A 1% Vitamin C 13%
Calcium 5% Iron 11%
Vitamin K 8 mcg Potassium 474 mg
Magnesium 44 mg