Chicken Stewed with Red Wine and Wild Mushrooms

Chicken Stewed with Red Wine and Wild Mushrooms
Salt and black pepper, to taste
2 tablespoons sugar
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground coriander
Pinch of ground cloves
Pinch of ground nutmeg
8 skinless chicken thighs
2 tablespoons olive oil
1 small onion, diced
1 leek (white part only), diced
2 cloves garlic, minced
2 cups mixed wild mushrooms, sliced
2 cups red wine
2 tablespoons tomato paste
1 cup canned diced tomatoes
2 bay leaves
1 1/2 cups chicken stock
1/4 cup fresh parsley, chopped

Mix the salt, pepper, sugar, and spices together. Rub each piece of chicken generously on all sides with this mixture. Cover and refrigerate overnight. Remove the chicken from the refrigerator one hour before cooking. In a large stockpot (or Dutch oven), heat the olive oil until it shimmers (three to four minutes). Brown the chicken on both sides and remove from the pan.

Add the onion, leek, garlic, and mushrooms. Saute over medium heat until the onions are translucent. Add wine, tomato paste, diced tomatoes, and bay leaves. Simmer until the mixture is reduced by one quarter.

Add stock and return the chicken pieces to the pan. Bring to a boil, then reduce the heat to a simmer. Cook, covered, on low heat for one hour. Remove the chicken from the pan. Skim the excess fat from the top. Simmer until the liquid thickens into the consistency of a sauce (about 15 minutes). Stir in half of the parsley. Place the chicken pieces on a plate, spoon the sauce over the top, and garnish with the remaining parsley. Serve with Barley "Risotto." Serves four.
Calories: 440 Fat: 14 g Protein: 32 g Carbs: 23 g

How To Make It: Barley "Risotto"
1 1/4 cup pearl barley
1 tablespoon olive oil
1/2 small carrot, finely diced
1/2 rib celery, finely diced
1/2 small onion, finely diced
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh rosemary
1/2 tablespoon chopped fresh chives
3 to 5 cups stock
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
1/2 tablespoon unsalted butter (optional)

In a large saucepan, heat the olive oil. Add the carrot, celery, and onion. Saute over medium heat for two to three minutes, stirring constantly. Add the barley and stir to coat the kernels with the oil. Stir in the herbs. Add enough stock to cover the barley and stir with a wooden spoon until the stock is absorbed into the barley. Continue adding stock and stirring until the barley is tender and has a creamy consistency (amount of stock varies depending on type of barely). Stir in the Parmesan cheese and butter, if using. Serve immediately. Serves four.
Calories: 350 Fat: 9 g Protein: 14 g Carbs: 55 g

From Kevin Crawley via Runner's World