Red Wine & Tomato Braised Chicken Thighs

We stepped out of the movies Saturday night to a sharp, cold wind and I knew fall had hit. Just out of the blue, poof, fall! It just happened in an instant, but then again, I guess it always does. For some reason, I expected summer to last indefinitely this year. The sunshine and heat hasn't paused for months, a raindrop hasn't graced Southern California since last winter, and frankly, I'd pretty much forgotten what a treat the crisp fall chill could be. Of course with nippy fall weather comes cozy comfort food: spaghetti and meatballs, creamy soups, casseroles, pot roast, and now, a new constant on my comfort food list, braised chicken thighs. Fall-off-the-bone tender meat swimming in coaxed smoky tomato sauce warms to the core - just right for those impending low temperatures.

Red Wine & Tomato Braised Chicken Thighs, for 2 - 4
2 - 3 chicken thighs, bone-in, skin removed
1 16 oz. can tomato sauce
1 16 oz. can diced tomatoes or 1 1/2 c. cherry tomatoes, chopped
1/2 c. red wine
3 - 4 roasted peppers, chopped
1/2 tsp. cumin
1/2 tsp. red pepper flakes
1/2 tsp. smoked paprika
1 tbsp. fresh basil, plus more for garnish
1 tbsp. fresh flat leaf parsley, plus more for garnish
1 bay leaf
1 yellow onion, chopped
1 clove garlic, minced
1 - 2 tbsp. olive oil
salt to taste
pepper to taste

Salt and pepper the chicken thighs on both sides. Bring 1 tbsp. of olive oil up to heat and brown the chicken on both sides (about 2 minutes per side). Remove from heat and set aside.

Add the onions, garlic and if necessary, more oil. Salt them and saute until soft (about 3 - 4 minutes). Add the paprika, bay leaf, cumin and red pepper, plus salt and pepper to taste. Add the tomato sauce, diced tomatoes and red wine. Add the basil and parsley.

Simmer over medium-low heat, covered for 1 - 1 1/2 hours. At this point the sauce should have reduced by nearly half and the chicken should easily pull away from the bone.

While the chicken simmers, make 1 c. white (preferably basmati) rice. When the chicken is done, shred it, remove the bones and serve with the sauce over a bed of rice.