Red Wine With Braised Chicken

• 2 tablespoons olive oil
• 6 garlic cloves, minced
• 1 large yellow onion, diced
• 1 large carrot, chopped
• 1 red bell pepper, cored and diced
• 1 cup kalamata olive, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 3 -3 14 lbs bone-in skin-on chicken legs with thigh
• 2 cups chicken broth
• 2 cups red wine
• 1 tablespoon red currant jelly
• 1 12 tablespoons cornstarch
• 2 tablespoons water
• salt, and ground pepper

1. In a large Dutch oven over medium-high, combine olive oil, garlic, onion, carrot, bell pepper, olives, thyme and basil, Saute until onion and pepper are just tender, about 8 minutes.
2. Add chicken and use tongs to turn and brown on all sides.
3. Add broth, wine and currant jelly.
4. Mix well, bring to a simmer, then cover, reduce heat to simmer and cook for 25 minutes,.
5. Use tongs to transfer chicken to a plate and cover with foil, In a small cup, mix together cornstarch and water, then add to Dutch oven.
6. Cook, stirring constantly, until thickened, about 2 minutes.
7. Season with salt and pepper.
8. Serve chicken with sauce ladle over it on a bed of rice.

olive oil, garlic, yellow onion, carrot, red bell pepper, kalamata olive, thyme, basil, chicken, chicken broth, red wine, red currant, cornstarch, water, salt

Taken from www.food.com/recipe/red-wine-with-braised-chicken-358651 (may not work)