A traditional French red wine braised chicken stew.
1. Onion
1 Stock of celery
2 carrots
3 Cloves of garlic
1 bay leave
1/2 tsp thyme and marjoram
2 T. Olive oil
3/4 Bottle of red wine
2 c. Chicken stock
3 lb Bone in skin on chicken thighs
First dice your carrots celery and onions and set aside
Next heat you pot on medium heat with the oil
pat dry all of the chicken and salt and pepper
Brown skin side down for about 8 min.
take chicken out of pan and let rest
put all you onion celery and carrot in pan and cook till caramelized (about 10min.)
Mince your garlic and add to pan with spices and cook for additional min.
place your chicken ontop of the veggies and poor in the chicken stock and wine
turn heat down to simmer and cook for about 1 1/2 hours.
ENJOY
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