Ingredients with Measurements:
- 4 chicken thighs, bone-in and skin-on
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup Barolo wine
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat.
3. Season the chicken thighs with salt and pepper, then add them to the pot, skin-side down. Cook for 5-7 minutes until the skin is golden brown and crispy.
4. Flip the chicken thighs and cook for another 5 minutes on the other side. Remove the chicken from the pot and set aside.
5. Add the chopped onion and minced garlic to the pot and cook for 2-3 minutes until the onion is translucent.
6. Pour in the Barolo wine and chicken broth, then stir in the tomato paste and dried thyme. Bring the mixture to a simmer.
7. Return the chicken thighs to the pot, skin-side up, and spoon some of the sauce over the top.
8. Cover the pot with a lid and transfer it to the preheated oven. Bake for 45-50 minutes until the chicken is cooked through and tender.
9. Remove the pot from the oven and let it rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Fat per serving: 18g
Protein per serving: 24g
Carbohydrates per serving: 7g
Fiber per serving: 1g
Sugar per serving: 3g
Substitutions for ingredients:
- Barolo wine can be substituted with any dry red wine.
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Tomato paste can be substituted with tomato sauce or crushed tomatoes.
Variations:
- Add sliced mushrooms to the pot with the onion and garlic.
- Use fresh thyme instead of dried thyme.
- Add chopped carrots and celery to the pot for a heartier dish.
Tips and tricks:
- Make sure to pat the chicken thighs dry with paper towels before seasoning them to ensure a crispy skin.
- Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F before serving.
- Serve the chicken with crusty bread or over a bed of mashed potatoes to soak up the delicious sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the chicken in individual bowls or on a platter with the sauce spooned over the top.
Garnishes:
Garnish with fresh thyme leaves or chopped parsley.
Pairings:
Pair with a side salad and a glass of Barolo wine.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Crusty bread
Troubleshooting advice:
- If the sauce is too thin, simmer it on the stovetop for a few minutes to reduce it.
- If the chicken skin is not crispy enough, try broiling it for a few minutes at the end of cooking.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Barolo is a red wine produced in the Piedmont region of Italy. It is made from the Nebbiolo grape and is known for its full-bodied, tannic flavor. Barolo is often used in cooking to add depth and richness to dishes.
Flavor profiles:
This dish is rich and savory, with a deep flavor from the Barolo wine and a hint of sweetness from the tomato paste.
Serving suggestions:
Serve the chicken with a side of mashed potatoes or roasted vegetables for a hearty meal.
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Region: Italian