modern coq au vin

serves 4

2 lbs skinless chicken thighs
2 cups modern mirepoix
half package of cremini mushrooms, halved
thyme (fresh or dried)
1 cup chicken stock
2 cups red wine
2 tbsp tomato paste
olive oil

Pre-heat oven to 325 degrees. Coat the bottom of a large, ovenproof pot with oil over medium-high heat. Salt and pepper chicken thighs and brown in the pot (you are not cooking through, simply browning the skin for flavor). Remove thighs from pot and add a few more tablespoons of oil, adding mushrooms once the oil is hot. Brown the mushrooms, resisting the urge to stir them around too much! Once brown, add the onions, celery, and carrots, and turn the heat down to medium.

Once onions are slightly browned, add the chopped garlic, tomato paste and thyme (1 tsp dried or 2 sprigs fresh, chopped). Add the wine, scraping up the browned bits on the bottom of the pan with a wooden spoon. Add the chicken broth and turn up the heat to bring to a boil. Once boiling, remove from heat and place the chicken back in the pot, covering pieces with liquid as much as possible. Bake in the oven, covered, for about 1 hour (you can go longer if you turn down the heat).

Serve over polenta, mashed potatoes, or buttered egg noodles - with plenty of the vegetables and sauce spooned over top.