**Wine-Braised Chicken Stew** A tender, savoury chicken dish that will leave your guests delighted, and leave you with leftover wine!

Ingredients

• 3 tbsp (45 ml) canola oil
• 6 whole chicken legs (drumstick & thigh)
• pinch salt & pepper
• 8 strips bacon*, chopped
• 6 shallots, peeled, halved
• 1 small celeriac, peeled, diced
• 4 carrots, peeled, diced**
• 4 cloves garlic, minced
• 1/4 cup (60 ml) tomato paste
• 3 bay leaves
• 15 thyme sprigs
• 2 cups (500 ml)
  
• Shitakes, steamed, halved
• 2 cups (500 ml) King Oyster mushrooms, trimmed, quartered
• 8 cups (2 L) chicken stock
• 3 cups (750 ml) red wine

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Directions

1. Heat oil in pan. Season chicken with salt & pepper and sear until brown.

   Remove from pan and set aside.

2. Add bacon to the same pan and render fat, add shallots, celeriac and carrots.

   Sauté until soft. Add garlic and sauté until fragrant.

3. Add tomato paste, sauté. Add the herbs and wine; reduce by half of its volume.

4. Add chicken stock and chicken legs and simmer for 1 ½ hours, or until tender.

5. Sauté mushrooms and place on dinner plates or large bowls. Top mushrooms

   with braised chicken.

6. Serve accompanied with mashed potatoes and braised greens.*

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Side Dish

Wilt 2 bunches of swiss chard in 1/4 cup (60ml) butter, 2 tsp (10 ml) white sugar

and 2 tbsp (30 ml) Sherry vinegar.

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This Recipe Is Published Here

bon appetit