Red Wine Mushroom Braised Chicken Thighs

Step 1

Season the chicken thighs with salt and pepper, then brown them skin-side down in the olive oil in a Dutch oven.

Step 2

Transfer the chicken to a plate and spoon off excess fat, leaving about 1 tablespoon in the pot.

Step 3

Add the mushrooms, onion, parsnips, garlic, and thyme and cook until the vegetables start to soften and brown in spots.

Step 4

Stir in the tomato paste, then add the red wine and simmer for 2 minutes to cook off the raw edge.

Step 5

Add the chicken broth, return the chicken skin-side up, cover, and braise at 325 F or over low heat until tender.

Step 6

Stir the balsamic vinegar into the sauce and adjust the salt before serving.