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Seriously Simple: Make-ahead braised chicken warms up chilly nights

By Diane Rossen Worthington, Tribune Content Agency on

Freshly ground black pepper

2 very thinly sliced onions

2 carrots, peeled and sliced

1 cup full-bodied red wine like merlot, cabernet sauvignon or zinfandel

20 medium cloves garlic, ends removed

1 teaspoon tomato paste

 

1/4 teaspoon dried thyme leaves

2 tablespoons balsamic vinegar or 1 tablespoon balsamic syrup

2 tablespoons finely chopped Italian parsley

1. Place the mushrooms in a heat-proof bowl and pour boiling water over them to cover. Let soften for at least 30 minutes. Strain the liquid into a bowl and reserve 1 1/4 cups of the reserved liquid. Chop the mushrooms finely and reserve.

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