Red Wine Braised Mushroom and Pearl Onion Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Red Wine Braised Mushroom and Pearl Onion Stew

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Mushroom and Pearl Onion Stew

Savor a hearty, elegant stew featuring tender chicken thighs braised in a rich red wine sauce with earthy cremini mushrooms and sweet pearl onions. Enhanced with aromatic garlic, thyme, and bay leaf, this dish offers a comforting balance of vibrant flavors and textures perfect for a satisfying dinner.

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NUTRITION

477kcal
Protein
31.5g
Fat
24.6g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Thigh (boneless, skinless)

200 g Cremini Mushrooms

100 g Pearl Onions

120 ml Dry Red Wine

240 ml Low Sodium Chicken Broth

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken thigh dry and season lightly with salt and pepper.

  • 2

    In a large, heavy-bottomed pot, heat olive oil over medium-high heat. Sear the chicken until browned on both sides, about 3 minutes per side. Remove the chicken and set aside.

  • 3

    Add the halved cremini mushrooms and pearl onions to the pot. Sauté until they begin to soften and develop a bit of color, about 5 minutes.

  • 4

    Stir in minced garlic and fresh thyme, cooking for an additional minute until fragrant.

  • 5

    Pour in the red wine and allow it to simmer for 2-3 minutes to reduce slightly and deglaze the pan, scraping up any browned bits from the bottom.

  • 6

    Return the chicken to the pot and add the low sodium chicken broth along with the bay leaf. Bring to a gentle simmer.

  • 7

    Reduce heat to low, cover, and let the stew braise for 25-30 minutes, or until the chicken is cooked through and tender and the flavors have melded.

  • 8

    Remove the bay leaf, adjust seasoning with salt and pepper if needed, and serve warm.

Red Wine Braised Mushroom and Pearl Onion Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Red Wine Braised Mushroom and Pearl Onion Stew

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Mushroom and Pearl Onion Stew

Savor a hearty, elegant stew featuring tender chicken thighs braised in a rich red wine sauce with earthy cremini mushrooms and sweet pearl onions. Enhanced with aromatic garlic, thyme, and bay leaf, this dish offers a comforting balance of vibrant flavors and textures perfect for a satisfying dinner.

NUTRITION

477kcal
Protein
31.5g
Fat
24.6g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Thigh (boneless, skinless)

200 g Cremini Mushrooms

100 g Pearl Onions

120 ml Dry Red Wine

240 ml Low Sodium Chicken Broth

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken thigh dry and season lightly with salt and pepper.

  • 2

    In a large, heavy-bottomed pot, heat olive oil over medium-high heat. Sear the chicken until browned on both sides, about 3 minutes per side. Remove the chicken and set aside.

  • 3

    Add the halved cremini mushrooms and pearl onions to the pot. Sauté until they begin to soften and develop a bit of color, about 5 minutes.

  • 4

    Stir in minced garlic and fresh thyme, cooking for an additional minute until fragrant.

  • 5

    Pour in the red wine and allow it to simmer for 2-3 minutes to reduce slightly and deglaze the pan, scraping up any browned bits from the bottom.

  • 6

    Return the chicken to the pot and add the low sodium chicken broth along with the bay leaf. Bring to a gentle simmer.

  • 7

    Reduce heat to low, cover, and let the stew braise for 25-30 minutes, or until the chicken is cooked through and tender and the flavors have melded.

  • 8

    Remove the bay leaf, adjust seasoning with salt and pepper if needed, and serve warm.