Wednesday Dinner: Stewed chicken with red wine

Tonight, I made a very hearty dish with chicken and leftover red wine in my brand new le creuset:) I got it as a birthday gift, and it was my first time using it. It worked very nicely. I thought it was more non-stick than my all-clad deep pan.




Stewed chicken with red wine (for 3-4 people):
Chicken thigh (4 - one piece per person) - Use skinless but leave the bone in if you can.
Carrot (1)
Celery (2 stalks)
Onion (1 medium)
Baby potato (2 medium or 4 small)
Red wine (1-1/4 cup)
Canned tomato, whole or diced (1-1/2 cup)
Chicken stock (1/4 cup)
Flour
Bay leaf (1)
Olive oil (1 Tbsp, 1/2 Tbsp)
Salt
Pepper
Fresh thyme (1 spring) - optional

1. Slice the onion. Slice the celery and peeled carrot diagonally (not too thinly). Cut potatoes into quarters.
2. Clean chicken really well (I just wash them with running water) and pat dry well. Salt and pepper both sides of each piece and put some flour on both sides. Brush off excess flour.
3. Heat 1 Tbsp of olive oil in a dutch oven on medium/medium-high heat.
4. Saute chicken for about two minutes each side until it is lightly brown. Take chicken pieces out.
5. Add 1/2 Tbsp of olive oil in the dutch oven. Saute onion slices until they're very tender (ideally, they should be caramelized but if they're not, it's OK because it takes time).
6. Add celery and carrot. Stir well and keep sauteing for about 2 minutes.
7. Add red wine and stir well. Once the soup boils, put the chicken pieces back. Add canned tomatoes. When it boils, add potatoes.
8. Put 1 tsp of salt, pepper, and a bay leaf. Put the lid on and cook until potatoes are tender, stirring occasionally.
9. Take the lid off. Add thyme and let the soup reduce down a bit. The flour on the chicken and potatoes thicken the soup.

One thing you could add to this stew is mushrooms. I put potatoes in, but you can not put them in and serve it over pasta.

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