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FOOD
French Chicken Stew with Plenty of Garlic
by 
INGREDIENTS
2 tablespoons olive oil
1 large onion, peeled and finely chopped
4 carrots, peeled and diced
4 sticks celery, diced
2 bulbs of garlic, cloves separated with skins ON
1 cup white wine (optional)
24 - 32 oz organic chicken stock
1 tablespoon tomato paste
1 heaping teaspoon pesto
TO MARINATE THE CHICKEN
8 boneless, skinless chicken thighs
1 tablespoon olive oil
salt, pepper,
1 teaspoon sumac (optional)
1 teaspoon dried oregano, parsley and thyme
INSTRUCTIONS
Place all the ingredients for the marinade in a shallow bowl or zip lock bag, add the chicken. This can be done a day ahead for a deeper flavor or 5 minutes before you start cooking.
In a Dutch oven or heavy saucepan heat the olive oil, add the onion and caramelize. This could take 10-15 minutes, be patient, it's worth getting a rich deep flavor. Once caramelized add the carrots and celery and saute for a further 3-4 minutes. Remove veggies to a plate or a bowl.
Add another splash of olive oil to the pan, brown the chicken thighs, this takes about 3-4 minutes. I just browned the top of the thighs. Remove from the pan.
Place the veggies back in the pan, add the wine and cook for 2 minutes, then add stock, garlic, tomato paste and pesto. Stir well to combine. Nestle the chicken thighs into the stew. Place in the oven and cook for approximately 35-40 minutes or until chicken is just cooked through.
Remove from oven, sprinkle with fresh chopped parsley and serve with potatoes, bread or sauteed leafy greens.
1 hour Minutes
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