My variation of this classic french dish has more veggies than you will ever find in a french restaurant, but veggies really are my favourite part of any meal.
Ingredients:
8 large chicken thighs
4 carrots – diced
1 parsnip – peeled and diced
1 rhudabager – peeled and diced
2 medium zucchinis – sliced
3 large cloves of garlic – crushed with a pinch of salt
1 large onion – peeled and chopped fine.
1 large leek – washed and chopped
4 stalks of celery – diced
2-3 cups of crimini mushrooms – halved or sliced
1 good sized bouquet garni (bay leaf and thyme bundle)
1 bottle of full bodied red wine (we need the whole thing, so no nipping ;).
3 cups of water.
small can of tomato concentrate puree
1.5 cups of lardons (cubes of smoked bacon)
1.5 – 2 tsp of french mustard – divided
4 tablespoons of olive oil – divided
2 tablespoons of herb de provance – divided
1/2 tsp of salt – divided
Steps:
In a large cassarole brown the chicken with 2 tablespoons of the olive oil, half of the mustard, and half of the herb de provance, half the salt. Sautée on medium heat for 10 minutes, turning occasionally to get all sides. Remove from the pan and set aside.
Into this pan now add, the rest of the olive oil, chopped onions, leeks – cover and sweat on medium / low heat for 3-4 minutes
Add the bacon, mustard, mushrooms, zucchini, celery, carrots, parsnips, rhudabager, garlic and herb de provence – cover for another 5 minutes
Add the wine, tomato concentrate and water – cook for 10 minutes on low – (we are burning off some of the alcohol in this step)
Add back the chicken and combine the ingredients, then cover and cook on medium low for 30 – 35 minutes.
It is tempting to multi task at this point, but it is not advisable, this mixture is prone to sticking to the bottom of the pan and burning because of the sugars in the tomato and wine. Check in with the pot, and stir every 5 minutes or so.
NOTE: This part can be do in the oven but, it can still be prone to sticking.
Serve with gluten free pasta or rice.
