The William And Sonoma Sauce Is A Great Starter For This Tasty Dish!
Prep Time: 25 minutes
Cooking Time: 1 hour 25 minutes
8 skinless chicken thighs
1 jar William and Sonoma Fig Port Braising Sauce
3/4 cup port
1/2 cup fig jam
1/2 cup beef stock
3 cloves garlic, sliced thin
12 cipollini onions, blanched and peeled
14 baby bella mushrooms, halved
Large Dutch oven with lid
On medium-high heat, drizzle olive oil in Dutch oven and sear chicken on all sides until golden brown. Add in garlic, onions and mushrooms and saute for 10 minutes. Pour in William and Sonoma braising liquid, port, beef stock and fig jam. Lower heat to low and place cover on pot and cook for 1 hour, stirring on occasion. Salt and pepper to taste. Serve with hot rice or mashed potatoes.