Each recipe serves six.
3 sprigs fresh thyme
5 sprigs flat-leaf parsley
2 bay leaves
3-4 slices bacon, cut into pieces
12 bone-in chicken thighs, skinned
kosher salt & ground pepper
1 large onion, chopped
6 medium carrots, sliced on the diagonal
2-3 cloves garlic, minced
2 Tb tomato paste
3 Tb flour
about 2.5 cp red wine (pinot noir or Burgundy)
1. Heat Dutch oven or large, lidded pot over med-high and cook bacon til browned. Remove bacon to drain on paper towels, leaving fat in pot.
2. Season thighs generously with kosher salt and ground pepper. Brown in batches in the bacon fat, about 4 min per side. Transfer to plate and set aside.
3. Saute carrots in pot about 4 min, then add onion and saute another 4 min. Add garlic and saute about a minute. Stir in tomato paste and flour, and cook a minute.
4. Toss chicken back into the pot along with herbs and pour wine over til it just covers. You can add chicken broth if you're low on wine or a p****. Bring to a boil, cover, and reduce to simmer. Cook ten minutes, uncover, then cook another ten, til chicken is tender. Remove herb twigs and bay leaves. Stir in bacon and serve.
2 lbs small red new potatoes
1/3-1/2 cp chopped fresh parsley
1 T butter
kosher salt and ground pepper
Steam potatoes over salted water 15-20 min, til tender. Put in a bowl and toss with butter, parsley, and salt & pepper to taste.