White Coq au Vin

• 4 lb bone in skinless chicken thighs
• 2 shallots,chopped
• 2 garlic cloves, minced
• 24 baby carrots
• 24 tiny white buttom mushrooms, if you can not find tiny ones use 12 quartered regular sized
• 3 stalks of celery, sliced
• 24 peeled pearl onions, you can use frozen
• 1 1/2 cup dry white wine
• 1 1/2 cup chicken stock
• 1 tsp dryed thyme
• 1/4 tsp poultry seasoning
• 1/2 tsp black pepper and salt to taste
• 1/2 cup sour cream
• 1 tbsp lemon juice
• 2 tablespoonss chopped chives
• 2 tbsp canola oil
• 1 tbsp butter
• 1 tsp hot sauce such as franks brand

1. Preheat oven to 300
2. Heat oil and butter in a duch oven, season chicken with salt and pepper and brown remove pieces to a plate as you brown them all not crowding them
3. to pan add all vegetables coating well add thyme, poultry seasoning, pepper and hot sauce cover and cook until softened but not brown about 10 minutes, add wine and bring to a boil and reduce to about 1/4 cup liquid left, add chicken stock, sour cream and lemon, nestle chicken thighs in mixture and bring to a low simmer, cover and remove to preheated oven and cook for 1 hour
4. Add chives, serve I shallow soup bowls.
5. Great with rice, pasta or bread

chicken, shallots, garlic, carrots, mushrooms, stalks of celery, pearl onions, white wine, chicken stock, thyme, poultry seasoning, black pepper, sour cream, lemon juice, tablespoonss, canola oil, butter, hot sauce

Taken from cookpad.com/us/recipes/367825-white-coq-au-vin (may not work)