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One-Pot Red Wine Chicken

3/5/2018

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Ingredients
  • 2 or 3 pounds oven-roasted Yukon Gold Potatoes (prepare these prior to or while cooking chicken)​
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 medium Onion, diced large
  • 3 stalks of Celery, cut in half
  • 5 large Carrots, peeled, cut in large chunks
  • 4 large cloves Garlic, minced
  • 3 to 4 pounds Chicken Thighs, raw, bone-in
  • 1 small bunch Thyme, fresh
  • 5 Pepper Corns
  • 2 whole Cloves
  • 2 whole Bay Leaves
  • 3 cups Chicken Stock
  • 1 cup Red Wine, Cab Franc for me (pick your favorite so you can drink the rest)
  • Salt and Pepper

Details
  • Cooking Level: medium
  • Serves: 6 to 8 guests
Instructions
  1. In a large dutch oven or heavy pot over high heat add olive oil , butter and brown chicken.
  2. Remove chicken and set aside, with drippings in pan, cook onions one minute.
  3. Add in celery, carrots and cook another 3 minutes.
  4. Add garlic and stir 1 minute.
  5. Add chicken back into pot and lay herbs / spices on top of chicken.
  6. Pour stock and wine over top. *Don’t forget the cook when pouring the wine!
  7. Bring to a boil.
  8. Reduce heat to low and cover with lid. Stir every 15 to 20 minutes
  9. Cook until chicken seems to want to separate from bone -- could be up to a couple of hours. Adjust flavors to your preference with salt and pepper.
  10. Pour over potatoes to serve.
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