Thursday, July 29, 2010


3-4# chicken, cut into eighths
red wine
2 carrots, peeled and cut in half length-wise
1 onion, peeled and cut into quarters
3 ribs of celery, cut in half length-wise
1 head of garlic, cut in half cross-wise
1 Tablespoon whole black peppercorn
4 bay leaves
thyme, parsley
olive oil

Season chicken pieces with salt and pepper. Place in large pan and cover with wine. Add the carrot, onion, celery, garlic, black pepper, bay leaves and herbs to pan. Refrigerate overnight. The next day remove the chicken from wine and pat dry. Strain the vegetables from the wine and discard them. Season chicken with salt and pepper again. Heat a large saute pan with 1/4 cup oil and saute the chicken in batches until brown on both sides. When all the chicken is brown, pour off the oil and then deglaze the pan with some of the wine. Add the chicken back to the pan with enough wine to cover it by 2/3. Cover chicken and simmer either stove top or in 350 oven until tender.