COQ AU VIN (Chicken in Mushroom and Wine Sauce)
6 large Chicken thighs, skinless
2 Tbs Olive oil
1 pound Mushrooms, thickly sliced
2 cups Onions, chopped
2 bulbs Fennel
2 cloves Garlic, chopped
1 cup White wine, dry
4 Tbs Basil, fresh
1 cup Low-salt chicken broth
4 oz can Tomato paste
16 oz Polenta
Salt and Pepper to taste
Preheat oven to 350 degrees
Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil on medium heat. Add chicken thighs and saute 3 minutes. Transfer chicken to 15x10x2 glass baking dish.
In the same skillet, add 1 tablespoon of olive oil. Add mushrooms, onions, fennel, and garlic. Saute about 12 minutes, or until the vegetables are tender. Add wine and basil and bring to boil for 2 minutes. Add chicken broth and tomato paste and bring to boil. Pour sace over the chicken.
Cover baking dish with foil. Bake chicken for 25 minutes. Uncover, and bake for 15 minutes. Serve with heated polenta.
Servings: 6
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