bundle of 5 thyme sprigs, bundled together with kitchen string
1/2 cup low sodium chicken broth
6 olives, sliced
1/3 cup feta cheese
Rinse and pat dry the chicken thighs. Season with salt and pepper.
Heat 1 tbsp of the olive oil in a large pan on medium heat. Add the chicken thighs, and brown on one side for about 2 to 3 minutes. Turn the chicken over and brown on the other side for another 2 minutes. Remove the chicken thighs to a platter and set aside.
Add the other tablespoon olive oil to the pan used for the chicken, heat on medium. Add the onion to the pan, and cook until it begins to soften, about 5 minutes.
Stir the portobello mushroom into the pan, combining with the onions. Cook about 5 minutes until the mushrooms begin to soften, then add 1/4 cup of the cooking wine. Cook until most of the wine has been absorbed.
Add the bell pepper and garlic to the pan, stirring to combine the ingredients. Add the chicken thighs back into the pan, along with the chicken broth. Stir in the marjoram and rosemary, then place the thyme sprig bundle into the pot.
Cover the pan and cook on low for 40 minutes. Remove the cover and simmer for 5 additional minutes to reduce the sauce.
Serve the portobello mushroom chicken over farro grain or rice. Top each serving with a few olives and sprinkling of the feta cheese. Enjoy with a good glass of Cabernet Franc!
You can use other mushrooms if you like, but portobello mushrooms are recommended to make the pairing with Cabernet Franc work well.
If you don’t have kitchen string handy to tie the thyme bundle, you can alternatively finely chop 5 sprigs of thyme leaves and add them to the portobello mushroom chicken braise.