Serves: 4 People.

Recipe

• 1/3 cups of all purpose flour
• 2 pounds of skinless chicken thighs and/or chicken drumsticks
• 1/4 teaspoon of kosher salt
• 1/8 teaspoon of freshly ground pepper
• 2 tablespoons of olive oil
• 4 small carrots, peeled and cut crosswise into thirds
• 3 stalks of celery, cut crosswise into thirds
• 1 medium onion, chopped
• 8 cloves of garlic, peeled and thinly sliced
• 1/4 cup of tomato paste
• 1 cup of reduced sodium chicken broth
• 1 cup of red wine
• 2 tablespoons of white wine vinegar
• 1 large tomato
• 1 tablespoon of fresh thyme
• 2 tablespoons of freshly grated Parmesan cheese
• 2 tablespoons of fresh flat-leaf parsley

1. Spread flour in a shallow dish.  Season chicken pieces with the salt and pepper.  Dip chicken in the flour, turning to coat evenly and gently shaking off excess.

2. In a 5-quart Dutch oven, heat oil over medium-high heat.  Add chicken pieces and cook for about 6 minutes or until browned, turning occasionally.

3. Remove chicken from Dutch oven and set aside.  Drain off fat, reserving 2 tablespoons in the Dutch oven.  Add carrots, celery, onion, and garlic.  Cook about 5 minutes or just until onion is tender, stirring occasionally.

4. Stir in tomato paste.  Add broth, wine, and vinegar and bring to a boil.  Add tomatoes and thyme.  Return chicken to Dutch oven.  Bring to boil and then reduce heat.  Simmer, covered for 60 to 70 minutes or until chicken and vegetables are tender.

5. To serve, place chicken, vegetables and broth over a heaping pile of garlic mashed potatoes on a serving platter.  Sprinkle with Parmesan cheese and parsley.   DELICIOUS!!!