Coq Au Vin Blanc

• 2 tbsp extra virgin olive oil
• 4 1/2 lbs mixed chicken parts (thighs ,legs, breast)
• 12 large shallots, peeled
• 3 cloves garlic, thinly sliced
• 1 1/2 cups white wine
• 1 1/2 cups chicken stock
• 1 cup Kalamata olives
• 1 None lemon, peel cut into thick strips

1. Preheat the oven to 350u0b0F. Heat the oil in a Dutch oven on medium-high heat
2. Season the chicken with salt and freshly ground black pepper. Cook in 3 batches for 5 mins, until golden all over. Transfer to a plate and cover with foil.
3. Add the shallots and garlic to same pan and cook for 3 mins, until starting to color. Return the chicken to the pan. Add wine, stock, olives and lemon peel. Season to taste. Bring to a boil then cover.
4. Bake for 1 hour, stirring halfway through cooking.

extra virgin olive oil, chicken, shallots, garlic, white wine, chicken stock, olives, lemon

Taken from recipes-plus.com/api/v2.0/recipes/23375 (may not work)