Chicken Thighs with Vegetables
⏳ Time
1 hour 20 minutes
🥕 Ingredients
18
🍽️ Servings
4
Description
Chicken thighs with vegetables
Ingredients
- Chicken Thighs - 4 pieces
- Red Grape Juice - 4 tablespoons
- Cognac - 2 tablespoons
- Garlic - 2 cloves
- Onion - 1 head
- Orange Bell Peppers - 1 piece
- Orange Bell Peppers - 1 piece
- Tomatoes - 3 pieces
- Eggplants - 1 piece
- Potato - 1 piece
- Morels - 5.3 oz
- Passata Tomato Sauce - 1 teaspoon
- Sour Cream - 1 teaspoon
- Mayonnaise - 1 teaspoon
- Paprika - to taste
- Ground Black Pepper - to taste
- Thyme - ½ teaspoon
- Oregano - a pinch
Step by Step guide
Step 1
Rinse the chicken thighs and pat them dry.
Step 2
In a deep bowl, mix the red wine, cognac, spices, and finely chopped herbs, and stir well. Place the chicken thighs in the bowl and let them marinate for half an hour. Ideally, place a heavy weight on top of the meat to ensure it absorbs the marinade well.
Step 3
While the chicken is marinating, peel the garlic and onion, and wash the bell peppers. Cut the onion into four parts. Chop the peppers roughly, removing any excess.
Step 4
Wash the tomatoes and eggplant. Cut each tomato into 8 wedges. Chop the eggplant into large pieces. Peel the potato and cut it into cubes.
Step 5
Rinse the mushrooms, pat them dry with a paper towel, and cut them in half.
Step 6
Mix all the prepared vegetables and mushrooms and place them in a ceramic dish suitable for baking in the oven. Place the chicken thighs on top of the vegetables, pour the marinade over everything, and add a cup of boiled water. Cover the dish with a lid and place it in a cold oven. Preheat the oven to 428°F (428 degrees Fahrenheit) and braise the chicken with the vegetables for about 20 minutes.
Step 7
Mix the sour cream, mayonnaise, and tomato paste. Remove the dish with the chicken and vegetables from the oven, keeping the oven on, and add the mixture. Then braise for another 30 minutes.
Step 8
Before serving, season the dish with spices again, add salt if necessary, and sprinkle with finely chopped herbs. Serve with white bread and red wine.
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