| method: chicken + wine is divine|

I love chicken but am pretty picky about how it’s prepared. Because I need it to actually TASTE LIKE SOMETHING. I recently discovered that soaking it in wine and then cooking it in more wine gets the job done. So here’s a pretty foolproof method for making that happen with whatever chicken, wine, and veggies you have sitting around your kitchen. 

INGREDIENTS:

Wine - any kind you want, about 4 cups

Chicken - a whole chicken, a whole cut up chicken, thighs or breasts, with or without skin. Whatever you want, basically. 

Veggies - onion, carrots, celery, mushrooms, potatoes, sweet potatoes all work well

Also - flour, chicken broth, salt and pepper, bay leaf, seasonings of your choice (thyme, rosemary, tarragon, garlic , oregano are all good), half & half or cream

1) Morning of or night before: cover your chicken in whatever kind of wine you have laying around. Toss in a bay leaf and a couple cloves garlic. 

2) Preheat oven to 325 or 350 (depending on whether or not you want to maybe roast some other veggies in there while you’re cooking your chicken - if yes, go with the higher heat). 

3) Drain your chicken on paper towels and blot it try. Season liberally with salt and pepper. 

4) Toss a couple T butter or oil into a pot that’s oven-safe. After it melts, put your chicken in and sear a bit on both sides (2-3 minutes per side). 

5) While that’s a-searin’ chop up your veggies into pieces that are about 1x1 inches. 

6) Remove chicken from pan. Throw veggies in. Cook about 5-7 minutes until they start to soften. 

7) Stir in 3 T flour until it starts to brown. Pour in about a cup of wine and deglaze the pan. Pour in about 2 cups chicken stock. Add the chicken back in. 

8) Put in oven until cooked per an internal thermometer reading. About 30-45 minutes depending on your oven temp and size of the chicken pieces you use. Might take 45-60 if you’re using a whole chicken. 

9) Remove from oven. Stir in a few T of heavy cream or about 1/4 c half and half. Check seasoning.