chicken and wine

Coq au Vin

serves 6-8

INGREDIENTS:

4 lbs chicken thighs

2 tbsp olive oil

1 onion, chopped

2 celery stalk, diced

4 carrots, sliced on a 1/2 inch bias

1 8oz package of brown mushrooms

4 tbsp flour

2 cups red or white wine

2 cups chicken stock

1 bay leaves

1 tsp dried thyme

1/4 cup plus more for garnish, finely chopped flat leaf parsley

kosher salt and coarse ground pepper

METHOD:

1. In a wide bottom pot, heat oil over medium-high heat. Season chicken with kosher salt and brown in batches, about 5 minutes per side. Remove chicken and set aside.

3. Remove any excess oil from the pot and then add onion, celery, carrots and cook until soft, about 5-10 minutes. Add flour while continuously stirring and cook for another 2 minutes until the roux begins to turn light brown.

4. Deglaze with wine, scraping up all the fond. Add mushrooms and then add chicken stock, bay leaves, thyme and parsley. Bring to a boil and return chicken and all its juices. Lower heat and simmer for 30-40 minutes.

5. Once chicken is done, adjust seasoning if necessary. Thicken the sauce with a corn starch slurry if desired. Garnish with remaining parsley and serve with potatoes, rice or noodles.