this may not be the fastest dinner, but it is definitely one of the most delicious.
even better next day.
INGREDIENTS:
- 2 tablespoons olive oil
- 1 cup all-purpose flour
- salt and pepper
- 3-4 pound whole bone-in, skin-on chicken cut-up (I used 2 breasts, 2 thighs, 2 drumsticks.)
- 3 tablespoon butter (or more olive oil)
- 1 pound mushrooms, sliced (I only used 8 oz.)
- 3 cups chopped onion
- ½ pound carrots cut into 1-inch pieces
- 1 teaspoon minced garlic
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup dry red wine
- 1 cup chicken stock
- ¼ cup minced fresh parsley
- 1 bay leaf
Directions:
- (**For an easy make-ahead meal, dice all of the veggies beforehand and store until ready to use.)
- Preheat oven to 325-degrees F.
- In a dutch oven, heat oil over medium-high heat.
- Liberally salt and pepper chicken on both sides. Lightly dredge chicken in flour. When oil is heated, add chicken to pan; brown each piece for about 1-2 minutes each side. Remove chicken and set aside.
- Add butter to pan, scraping up any bits from bottom of pan.
- Add mushroom and cook, stirring occasionally, for 5 minutes.
- Add onions, carrots, garlic, thyme, salt, and pepper. Cook, stirring occasionally, for 5 minutes.
- Stir in wine, chicken stock, parsley, and bay leaf. Add chicken, tucking into sauce.
- Cover and transfer to oven. Cook at 325-degrees for 2½ hours.
- If sauce is not thick enough, remove chicken and cook sauce on stovetop over medium-high heat until slightly reduced and desired thickness.
(I served mine with mashed potatoes.)
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