INGREDIENTS
4
Boneless Skinless Chicken Thighs
2
Bone-in Chicken Legs
2 oz
Salted Pork
1
TBSL Olive Oil
1/2
Yellow Onion (minced )
1/2 cup
Pearl Onions
3
Carrots (peeled and chopped)
1
Celery sticks (chopped)
1 pint
Button or Crimini Mushroom (sliced )
4
Thyme Sprigs
1 1/2 cups
Red Wine (cabernet sauvignon, blend, or burgundy)
1/3 cup
Chicken Stock
2 tsp
Sea Salt
1 tsp
Black pepper