Shared by Sherry Moersch of Round Barn Winery
~ Pair with Round Barn Vineyard Tears
Ingredients:
12 skinless chicken thighs
1 large onion, diced
2 carrots, peeled and cut into 1/2 inch pieces
1 parsnip, peeled and cut into 1/2 inch pieces
3 stalks celery, cut into 1/2 inch pieces
4 cloves garlic, finely diced
1 28-oz. can Hunt's diced Italian tomatoes w/seasonings
1 cup Round Barn Winery Vineyard Tears Dry White Wine
1 quart chicken stock
1 teaspoon dried marjoram
1 teaspoon dried thyme
salt and freshly ground pepper
Place all ingredients except for the seasonings into a large pot over high heat and bring just to a boil. Turn heat down to a simmer, and skim any foam that rises to the top. Add dried spices, salt and pepper and simmer, covered over low heat for 45-60 minutes.
Carefully remove chicken thighs from pot and debone. Cut each thigh into bite-sized pieces and return to the pot. Check seasonings and serve.
Optional: add cooked egg noodles just before serving
Serve with warm foccacia bread, olive oil, fresh parmesan and a tossed salad
