Ingredients
500 ml red wine
200 ml chicken stock
2 cups mixed vegetables (carrots, peas, green beans)
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried thyme
Salt to taste
Pepper to taste
4 chicken thighs
Method
Start by heating olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic to the pot and sauté until soft.
Next, brown the chicken thighs on both sides for about 5 minutes.
Pour in the red wine and chicken stock, then stir in mixed vegetables and thyme.
Season with salt and pepper, cover the pot, and simmer for 30 minutes until the chicken is cooked.
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