Chicken in Red Wine Sauce with Root Vegetables and Wilted Greens

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Ingredients

  • 6 tablespoons olive oil
  • 4 boneless chicken breast halves with skin
  • 4 chicken thighs with skin and bone
  • 2 cups dry red wine
  • 1 1/4 cups chopped onions
  • 6 large fresh thyme sprigs
  • 3 garlic cloves, minced
  • 2 teaspoons whole black peppercorns

    • 1 tablespoon all purpose flour
    • 1 1/3 cups chicken stock or canned low-salt chicken broth
    • 1 cup beef stock or canned beef broth

    • 2 tablespoons (1/4 stick) butter
    • 12 baby carrots, peeled
    • 2 medium parsnips (about 8 ounces), peeled, cut into 3x1/2x1/2-inch sticks

    • Description

      Here's An Updated Coq Au Vin That's From Fringale In San Francisco.

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