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chicken with red wine from The Jewish Kitchen
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Chicken with Red Wine

This elegant one-pot meal is rich with deep flavors, seasonings and textures. It's a perfect dish for the holidays, a special occasion or anytime you want to wow a crowd.
Course Main Dish
Cuisine French
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people

Ingredients

  • 1 4-5 lbs.of Kosher chicken parts. Cleaned and pat dry
  • 1-2 stalks of celery, cut into medium chunks
  • 1 onion, cut into medium chunks
  • 1 large carrot peeled and cut into medium chunks
  • 2 cloves of garlic, chopped
  • 1/2 cup water
  • 1 tsp. Kosher salt
  • 1/2 tsp. black peper
  • 2-3 tbsp. vegetable oil
  • 1/2 bottle Kosher red wine
  • 1 cup Kosher chicken stock
  • 1 tbs. chopped fresh parsley for garnish
  • 1 6 ounce container of white mushrooms, cleaned and cut in half
  • 2 tbsp. flour

Instructions

  1. Preheat the oven to 375 degrees. Set aside the mushrooms, flour and parsley.
  2. Sprinkle the chicken with salt and pepper. Heat oil in a large Dutch oven pot, over medium heat. Brown chicken on all sides (about 5 minutes). Remove chicken and set on a plate. Add the celery, onion and carrot to the skillet and saute the vegetables for about 5 minutes. Add garlic and cook for another minute or two. Add the wine, chicken stock and return the chicken to the pot. Bring to a simmer. Add the mushrooms and put the cover on the pot.
  3. Place Dutch oven pot into the preheated oven. Bake for about 1 hour. Check chicken to make sure it is fully cooked. Remove chicken from pot, when done. Set aside.
  4. Place the pot on the stove top. To the Dutch oven pot add 2 tbs. flour and 1/2 cup water to the pot Stir until the juices thicken.
  5. Serve chicken in a deep casserole dish, put the veggies on top, pour a little gravy over the dish. Sprinkle the parsley on top.