Braised Chicken Thighs with Bok Choy and Mushrooms

This dish features succulent braised chicken thighs, tender bok choy, and earthy mushrooms, all cooked in a rich red wine sauce. The combination of flavors creates a harmonious balance of savory and slightly sweet notes, making it a comforting meal that is both traditional and creatively elevated. Perfect for a family dinner or a cozy evening at home.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 cups bok choy, chopped
• 1 cup mushrooms, sliced (shiitake or cremini work well)
• 1 cup red wine
• 1 cup chicken broth
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 tablespoon soy sauce
• 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 until golden brown, about 5-7 minutes. Flip and cook for another 5 minutes. Remove chicken and set aside.
2. In the same skillet, add the diced onion and garlic. Sauté until soft and translucent, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 2-3 minutes.
5. Add the chicken broth, thyme, and soy sauce. Return the chicken thighs to the skillet, skin side up. Bring to a simmer.
6. Cover the skillet and reduce the heat to low. Let it braise for 30 minutes, until the chicken is tender and cooked through.
7. Add the chopped bok choy in the last 5 minutes of cooking, allowing it to wilt.
8. If you prefer a thicker sauce, mix the cornstarch with a little water and stir it into the sauce, cooking for an additional 2-3 minutes until thickened.
9. Serve hot, spooning the sauce over the chicken and vegetables.