Active Time: 15 minutes
Total Time: 45 minutes • Serves: 6
6 Schnucks Natural bone-in, skin-on chicken thighs (about 2-1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons Schnucks olive oil, divided
2 tablespoons Schnucks unsalted butter, divided
3 shallots, minced (about 1/2 cup)
1 package (8 ounces) Schnucks whole white mushrooms, sliced
1 tablespoon Schnucks all-purpose flour
1/2 cup chicken stock
1/2 cup dry white wine
1/4 cup brandy
2 tablespoons concentrated tomato paste
2 tablespoons coarsely chopped fresh parsley leaves
1. Sprinkle chicken with salt and pepper. In Dutch oven or heavy 6- to 8-quart saucepot, heat 1 tablespoon each oil and butter over medium-high heat. Add chicken, skin side down, to Dutch oven and cook 4 to 5 minutes or until golden brown on all sides, turning occasionally. Transfer chicken to large bowl; carefully drain drippings.
2. Add remaining 1 tablespoon each oil and butter and cook over medium heat until butter melts. Add shallots and cook 3 minutes. Add mushrooms and cook 7 to 8 minutes or until mushrooms are tender, stirring occasionally.
3. Sprinkle flour over mushroom mixture and cook 1 minute, stirring constantly. Add stock, wine, brandy and tomato paste and stir to combine. Add chicken and heat to simmering. Cover and simmer 25 to 30 minutes or until chicken is very tender and internal temperature reaches 165°F, stirring occasionally. Sprinkle with chopped parsley to serve.
Each serving: about 370 calories, 23 g total fat
(7 g saturated), 90 mg cholesterol, 220 mg sodium,
7 g carbohydrate, 1 g fiber, 3 g sugars, 25 g protein