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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