Ingredients
4 chicken thighs or drumsticks
1 1/2 cup Red Wine
3 Tb cooking oil
2 cup unsalted chicken stock
1 cup rice, or other grain
1/2 cup wild mushrooms (dried or fresh)
2 med carrots diced
1 cup chopped green cabbage
1 small onion chopped
1/2 ts Thyme
4 Bay Leaves
1/2 cup flat leaf parsley,chopped
4 garlic cloves, whole left in casing
approx 1 tbs salt, and fresh ground pepper to taste.
Preparation
Add Oil to heavy sauce pan over medium heat. Pan fry chicken pieces until browned (approx 5 mins). Keeping chicken in pan, add onion and carrots. Saute 5 mins, or until nearly cooked through. Add cabbage, parsley, Thyme, and Bay leaves, pepper and salt. Turn over several times until mixture is coated with oil, and partially cooked. Approximately 3 mins. Add Red Wine and Increase heat to med-high, stirring occasionally, for 2 mins, then add chicken stock. Bring to boil, and stir in mushrooms, garlic, and rice or grain. Liquid should just cover grain mixture (add more stock if not enough liquid). Reduce heat to low, cover and simmer 15-18 minutes, or until most liquid is dissolved and grains are done. If rice becomes dry on top, with spatula, carefully flip top inch of mixture to coat again. Fluff with fork and allow to sit partially covered 10 mins before serving.
