- 2 chicken legs
- 2 chicken breasts
- 1/3 pound shallots (peeled)
- 2 cloves garlic (cut in 1/2)
- 1/2 pound carrots (peeled and chopped)
- 6 sprigs fresh parsley
- 5 sprigs fresh thyme
- 2 bay leaves
- 2 cups red wine (such as Pinot Noir)
- 3 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 2/3 cups chicken stock
- 6 celery stalks (trimmed and chopped)
- 1 tablespoon fresh tarragon (chopped, to garnish)
- Place the chicken, shallots, garlic, carrots, parsley, thyme and bay leaves in a large shallow bowl and cover with the wine. Place in the fridge to marinate for at least 12 hours or overnight.
- Remove the chicken from the marinade and pat dry with paper towels. Season. Heat 2 tbsp oil in a large dutch oven or heavy bottomed pot and sear the chicken over high heat until golden brown. Work in batches, if necessary. Set the chicken aside.
- Drain the vegetables from the marinade, add to the pan and sauté for 2-3 mins then stir in the flour and tomato paste. Cook gently for 2 mins then deglaze with a little of the marinade, scraping any browned bits from the pan. Add the rest of the marinade and the chicken stock and bring to a boil.
- Return the chicken to the pan, reduce the heat, cover and simmer for 45 mins, turning the chicken occasionally. Add the celery and simmer, uncovered, for an additional 15-20 mins until the celery is just tender and the liquid has thickened slightly. Serve garnished with chopped tarragon.
PER SERVING *
|Calories700Calories from Fat310|
|% DAILY VALUE*|
|Calories from Fat310|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.