Red wine, truffle oil and Worcestershire sauce (or substitute) offer complex flavors to this deliciously simple recipe. Serves 6 to 8.
- 2 pounds chicken thighs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon truffle oil, olive oil or grape seed oil
- 1 sweet onion, chopped finely
- 4-5 garlic cloves, minced
- 1 tablespoon butter
- 2 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup Cabernet Sauvignon
- 2 tablespoons Worcestershire sauce or substitute*
- 1/2 teaspoon dried thyme
- * Worcestershire Substitute #1 – 1 teaspoon tamarind paste, 1 teaspoon Japanese soy sauce, 2 teaspoon white balsamic, dash hot pepper sauce. Worcestershire Substitute #2 – 2 tablespoons General Tsao (Asian) Stir Fry Sauce (sweet, tangy & spicy with chili pepper and garlic), plus 2 teaspoon white balsamic.
- Season chicken with salt and pepper and set aside.
- In a large skillet heat oil over medium heat. Saute onions 3 minutes. Then add garlic and saute 3 minutes.
- Increase heat to medium-high and add chicken. Cook 5 minutes each side. Then remove chicken and set aside on a platter.
- To the same skillet add butter and flour, stir 1 – 2 minutes.
- Add back chicken, broth, wine, Worcestershire sauce or substitute and thyme. Cook covered 12 – 14 minutes.
- Serve with rice or potatoes topped with Cabernet sauce.
Adapted from The Pampered Chef