Braised Chicken Thighs with Bok Choy and Mushrooms

This dish features succulent chicken thighs braised in white wine, paired with tender bok choy and earthy mushrooms. The combination of flavors creates a comforting meal that's both traditional and unique, perfect for a cozy dinner. The use of wine adds depth to the sauce, while the vegetables provide freshness and texture.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 cup white wine
• 2 cups bok choy, chopped
• 1 cup mushrooms, sliced (shiitake or cremini recommended)
• 2 cloves garlic, minced
• 1 onion, diced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme
• Salt and pepper to taste
• 1 cup chicken broth
• 1 tablespoon soy sauce (optional for umami)
• 1 tablespoon cornstarch (optional for thickening)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet, skin side down. Sear for about 5 minutes or until golden brown, then flip and cook for another 5 minutes. Remove and set aside.
2. In the same skillet, add the diced onion and cook until translucent, about 3 minutes. Add minced garlic and sliced mushrooms, cooking for an additional 3-4 minutes until the mushrooms are softened.
3. Pour in the white wine, scraping the bottom of the pan to deglaze. Let it simmer for about 2-3 minutes to reduce slightly.
4. Return the chicken thighs to the skillet, add chicken broth, soy sauce, and thyme. Bring to a simmer, then cover and reduce heat to low. Cook for 30 minutes, until the chicken is tender.
5. In the last 5 minutes of cooking, stir in the chopped bok choy, allowing it to wilt.
6. If you prefer a thicker sauce, mix cornstarch with a little water and stir it into the sauce, cooking for an additional 2 minutes until thickened.
7. Serve hot, spooning the sauce and vegetables over the chicken.