Chicken Braised with Caramelized Red Onions in Red Wine Reduction and Chicken Leeks Clear Soup

Multitasking Chicken Thighs

It has been raining a lot in this part of the world and the air has been cold and damp so I was planning to make a big pot of hot chicken soup with the package of 4 chicken thighs that I had in the fridge. But then I thought it would be such a waste to only cook soup with those meaty chicken thighs; surely you can make a hearty meal out of those chicken thighs in addition to the soup (as it turned out, they made four hearty meals for two people in two dinners). So with those four chicken thighs I managed to not only make a big pot of Chicken Leeks Clear Soup, but also a chicken dish that I’d like to call Chicken Thighs Braised with Caramelized Red Onions in Red Wine Reduction.

Chicken Leeks Clear Soup

Ingredients:

1) 2 leeks – chopped
2) 4 chicken thighs
3) 2 cloves garlic – smashed
4) Thumb sized ginger – smashed
5) Salt, black and white pepper, Mrs. Dash
6) ½ tsp turmeric

Direction:

Put all ingredients except turmeric in a pot with water and boil on high heat. Once boiled for the first time (10-15 minutes), take chicken thighs out and set aside. Add ½ tsp turmeric and 1/4 cup of water and bring to another boil. Let simmer for another 10 minutes on medium low heat and then on low heat until serving time.

Chicken Thighs Braised with Caramelized Red Onions in Red Wine Reduction

Ingredients:

1) 1 clove garlic – chopped
2) 1 shallot – sliced
3) 1 red onion – thinly sliced
4) Sea salt, black pepper, Mrs. Dash, paprika
5) ½ cup red wine
6) Canola or Olive oil
7) 4 chicken thighs from the soup

Direction:

Heat canola oil in a pan on medium high heat. Add sliced shallot and chopped garlic and sauté until fragrant. Add a dash of sea salt, black pepper, Mrs. Dash and paprika. Add red onion and sauté for one minute. Add ¼ cup of red wine and turn heat to medium low and let simmer for about 5-10 minutes or until the liquid has reduced by half. Add another ¼ cup of red wine and let simmer again for another 5-10 minutes or until the liquid has reduced by half. Put the chicken thighs from the leeks soup on top of the semi caramelized onions with the wine reduction and cover and let simmer on medium low heat for another 5 minutes. Add a pinch of sea salt, black pepper, Mrs. Dash and paprika on top of the chicken, turn chicken over once and then once more so the skin side is up. Cover the pan with aluminum foil and put the pan in the oven and let bake for 15-20 minutes (or until the meat is cooked and no longer red inside). Remove the aluminum foil and broil for 3 minutes. Take the pan out of the oven and let sit for a minute and serve with pasta.

Whole Wheat Pasta soaked in Olive Oil

Drain pasta once boiled. Add olive oil, salt, pepper, Mrs. Dash to taste and garnish with thyme. Serve with the Chicken Thighs Braised with Caramelized Red Onions in Red Wine Reduction.

The chicken is tender and juicy and the red onion with red wine reduction sauce adds a rich and delectable flavor to the whole dish.