A white version of Coq au Vin, this is great winter fare, similar to Braised Chicken Thighs with Escarole and also best made a day ahead. Serve it with a loaf of French bread to sop up the wonderful juices.
8 bone-in, skin-on chicken thighs, trimmed of fat and patted dry
1 teaspoon kosher salt
½ teaspoon black pepper
½ pound button mushrooms, sliced
2 carrots, chopped
1 celery stalk, chopped
1 Spanish onion, chopped
3 to 4 garlic cloves, thinly sliced
1 teaspoon dried thyme
2 cups dry white wine
2 cups chicken broth
¼ cup chopped fresh Italian flat-leaf parsley
1. Sprinkle the chicken with the salt and pepper. Place a skillet over medium-high heat and when it is hot, add the thighs, skin side down, and sear until well browned, about 4 minutes per side. Using tongs, remove the chicken and set it aside on a plate.
2. Pour off the fat. Lower the heat to low, add the mushrooms, carrots, celery, onion, garlic, and thyme, and cook until the vegetables are soft and golden, about 10 to 15 minutes. Add the wine and chicken broth, return the chicken to the skillet, and bring to a low boil. Cook, turning the chicken halfway through, until the meat falls away from the bone about 1 hour.
3. Let the mixture cook, and then skim off and discard the fat. Cover and refrigerate overnight, or place in a resealable plastic bag and freeze for up to 2 months. If frozen, defrost. Reheat by placing over medium heat and cooking until warmed through, about 10 minutes. Sprinkle with the chopped parsley, and serve.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)