One-Pot Red Wine Chicken

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

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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.