This recipe comes from the book, “Great Women Chefs”, by Julie Stillman, published over a decade ago (Turner Publishing Inc.) and features America’s top female chefs of the time. This one is from Teresa Rovito, who at the time had just opened “Le Streghe” in New York (1994), to honor recipes of her Italian youth.
Thighs or legs are preferred to breasts because it’s darker meat and works better when marinated in the red wine vinegar. I’ve added mushrooms and carrots, and used pearl onions instead of shallots (you can leave them in the sauce whole that way). It’s a decadent, tasty gourmet meal that isn’t that tough to make.
chicken thigh packet (8-10)
1/4 cup red wine vinegar
2 tbsps honey
2 tbsps brown sugar
2 cups red wine (cab or pinot)
1 cup beef stock
1 packet golden pearl onions (apx 15)
salt and pepper (to taste)
bay leaves (enough for each thigh)
2 tbsp butter
2 tbsps olive oil
10 mini mushrooms (white or crimini)
2-3 small carrots, sliced thinly
- marinate thighs in a plastic freezer bag with the red wine vinegar, honey, and brown sugar. Place in the fridge for minimum 1 hour, preferably 3-4.
- put pearl onions in a pot of water. Bring to boil. Take off from heat and pour cold water over till pot overflows. Drain fully. Put more cold water in the pot to cover onions. When cooled, skins will slide off if you slice one end of each onion.
- saute marinated thighs in an ovenproof pan (cast iron is perfect) for ten minutes, till browned on all sides
- meanwhile, pour wine and skinned onions into another pot and bring to a slow boil. Reduce by 2/3rds
- place a bay leave inside the fold of each thigh and place the pan in the oven at 450 degrees for 20 minutes
- in another pan, use 1 tbsp butter to saute carrots (till soft), then mushrooms, till browned. Set aside.
- when the wine has reduced, add the beef stock and reduce again
- take out bay leaves and place thighs in a deep serving dish. Add carrots and mushrooms, pour sauce over chicken.
- serve with roasted potatoes and crusty bread (for dipping)