Coq au Vin

Ingredients:

4-6 bone-in and skin-on chicken thighs
2 tablespoons canola oil
2-3 tablespoons flour
1 onion, diced
2 carrots, diced
4 cloves garlic, minced
1/2 cup white or red wine
3 cups chicken stock
1 cup peeled pearl onions
1 cup quartered cremini mushrooms
1 bouquet garni

Instructions:

1. Preheat oven to 300 degrees.
2. Heat a cast iron dutch oven or enameled pot over medium-high heat. Season chicken with salt and pepper and sprinkle with about 1 tablespoon of flour on both sides. Once pan is hot, add 2 tablespoons oil. Sear chicken thighs on both sides until deep, golden brown in color, flipping only once.
3. Remove chicken thighs from pan and set aside, leaving any juices or drippings in pan. Reduce heat to medium and add onions, carrots, and garlic. Sauté until onions are lightly translucent. Sprinkle with salt and pepper, add remaining flour, and stir to coat.
4. Add wine and scrape any browned bits from the bottom of the pan.
5. Add pearl onions and mushrooms and return chicken to pan. Add enough stock to cover the chicken 3/4^th of the way, but not fully submerged. Depending on the size of your pot you may not use all of the braising liquid or you may need to add additional (just add water if necessary).
6. Add bouquet garni to liquid, cover with lid, and braise in oven for 45-55 minutes, or until chicken thighs are fork tender and falling away from the bone easily.
7. Remove from oven and serve chicken thighs with a big scoop of sauce over mashed potatoes. Enjoy!