Bower Hill Recipes - Poultry

Quick Coq au Vin 4 bone-in chicken thighs 4 bone-in chicken drumsticks salt & pepper 1/2 cup flour 2 tablespoons olive oil 2 cups leeks, trimmed & julienned 1 cup baby carrots 8 ounces whole button mushrooms 2 tablespoons tomato paste 1 tablespoon garlic, minced 1 cup dry white wine 1/2 cup chicken broth 1 sprig fresh thyme 2 tablespoons butter Season chicken with salt and pepper; dredge lightly in flour. Heat oil in a saute pan over medium-high. Add chicken and brown on all sides, 5 to 8 minutes; remove & cover with foil. Pour off all but 1 tablespoon drippings and return pan to heat. Saute leeks, carrots, and mushrooms for 3 minutes. Stir in tomato paste and garlic; saute 2 minutes, stirring often. Deglaze pan with wine and reduce for 3 minutes; add broth and thyme. Return browned chicken to pan and bring to a boil. Cover; reduce heat to medium-low, and simmer 20 minutes. Stir in butter until melted, then season with salt and pepper. Remove and discard thyme sprig. Serve with mashed potatoes.

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