Chicken ragout with onions and red wine

• chicken parts (I prefer thighs)2 -3 lbs
• butter↗2 tablespoons
• extra virgin olive oil↗1 tablespoon
• onions3 cups

  sliced

• garlic↗2 cloves

  minced

• bay leaves↗2
• thyme↗1 teaspoon
• canned tomato puree or tomato sauce↗1⁄3 cup
• chianti wine (can subsitute any dry red wine you have on hand)↗3 cups
• chicken stock↗1 1⁄2 cups
• kosher salt↗
• black pepper↗
• for thickening of sauce
• flour↗1 1⁄2 tablespoons
• melted butter or wine1 tablespoon

Step-by-step instructions

1. 1

   Brown chicken in large skillet on both sides in butter and oil.

2. 2

   Remove chicken from pan and set aside, leaving the liquid in the pan.

3. 3

   Add onions to the pan and saute till tender on moderate heat.

4. 4

   Drain liquid over sieve into small bowl.

5. 5

   Remove any unwanted fat.

6. 6

   Set liquid aside.

7. 7

   Season the chicken parts with salt/pepper and return to pan.

8. 8

   Add tomato sauce, garlic, bay leaves, and thyme.

9. 9

   Add enough wine and chicken stock to cover chicken parts.

10. 10

    Simmer for at least 20 minutes uncovered.

11. 11

    Remove chicken and place on platter.

12. 12

    Pour juices and onions into saucepan and adjust seasonings.

13. 13

    You may add more garlic, thyme, salt and pepper.

14. 14

    In small bowl whisk together flour and butter (or wine).

15. 15

    Add to the sauce and simmer until the sauce coats the back of a spoon.

16. 16

    You may need to double the thickening agents if you have lots of juice.

17. 17

    Pour sauce over chicken on platter and garnish with parsley.

18. 18

    Serve with rice and crusty bread.