Ingredients:
4# chicken, either 1 full bird cut into 8 pieces, or a combination of thighs and drumsticks
2 carrot, oblique cut
5 celery, oblique cut
1 red onion, rough chop
6 garlic cloves, smashed
1.5 c. white wine
¼ c. flour
3 c. chicken stock
4 thyme sprigs
4 bay leaves
1 T. parsley, chopped
2 T. tarragon, chopped
½ lemon, zest
1/2 c. greek yogurt (if preference)
Salt and Pepper to taste
Method:
Season chicken with salt and pepper and set aside. In a large heavy bottom pot, heat up 3 T. oil until smoking. Brown the chicken very deeply on both sides, then remove.
Lower the heat to medium, add 1 oz of butter and add the carrot, celery, onion, garlic, and thyme. Sweat vegetables for 8-10 minutes or until soft. Deglaze the pan with the white wine and let reduce by half, scraping up any bits stuck to the bottom of the pan.
Next add the flour and stir in well, and cook for 4-5 minutes. Then add the chicken stock and turn heat up to medium high.
When the stock is starting to thicken, add the chicken back to the pan, cover it, wait for it to come to a near boil, cover it and turn the heat down to medium low and simmer for 30 minutes, stirring occasionally. When chicken is cooked and slightly coming off the bone, add the parsley, tarragon, and lemon zest.
Do a final season with salt and pepper, and add the yogurt if you prefer to have it creamy.
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