Quick Coq au Vin  Den & Donna
4 bone-in chicken thighs
4 bone-in chicken drumsticks
salt & pepper
1/2 cup flour
2 tablespoons olive oil
2 cups leeks, trimmed & julienned
1 cup baby carrots
8 ounces whole button mushrooms
2 tablespoons tomato paste
1 tablespoon garlic, minced
1 cup dry white wine
1/2 cup chicken broth
1 sprig fresh thyme
2 tablespoons butter
Season chicken with salt and pepper; dredge lightly in flour.
Heat oil in a saute pan over medium-high. Add chicken and brown on all sides,
5 to 8 minutes; remove & cover with foil. Pour off all but 1 tablespoon
drippings and return pan to heat.
Saute leeks, carrots, and mushrooms for 3 minutes. Stir in tomato paste and
garlic; saute 2 minutes, stirring often.
Deglaze pan with wine and reduce for 3 minutes; add broth and thyme.
Return browned chicken to pan and bring to a boil. Cover; reduce heat to
medium-low, and simmer 20 minutes.
Stir in butter until melted, then season with salt and pepper. Remove and
discard thyme sprig.
Serve with mashed potatoes.
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