Quote:
Originally Posted by taxwonk
Brown the chicken thighs in a large skillet (do not cook through).
Add a bit of olive oil if necessary, then saute a large onion, thinly sliced in the same pan. Once the onions are limp and translucent, add one pound of sliced mushrooms, some fresh basil and sage, chiffonaded, and cook until the mushrooms have given up most of their water and are silghtly browned.
Add one bottle of white wine, and cook down until the liquid has reduced by two-thirds.
Preheat oven to 400.
layer thighs on the bottom of a baking dish, cover with the onions and mushrooms. Add 24 oz. of pureed tomatoes.
Bake for one hour.
This can be prepared ahead and reheated the day of the party. I usually serve this with either fettucine or risotto milanese.
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Wow. I didn't expect to get such great recommendations! I don't feel I can be trusted with a thermometer (I always forget to check) plus I will have distractions so for the party, I am going to make this dish and then try the other ones for a party I'm hosting next month. I assume I should cook it before I store it ahead? And do I store it in frig or in the freezer. I will probably make the dish Thursday. Wow, thank you all so much again.
(And if you are in the mood to dole out more cooking advice....my neighbor gave me 6 fresh peaches that are very ripe and ready to eat. I was going to make cobbler but I don't think that will keep well right?)
