French-Style Chicken in Red Wine Sauce

Method

1. In a large skillet, melt butter over medium heat.
2. Add chicken and cook until browned on both sides.
3. Remove chicken and set aside.
4. In the same skillet, sauté onion, carrot, and celery until softened.
5. Add garlic and cook for 1 minute.
6. Pour in red wine and stock, bring to a boil.
7. Return chicken to the skillet, add mushrooms, rosemary, and bay leaf.
8. Simmer for 30-40 minutes until chicken is cooked through.
9. In a small bowl, mix flour with a little water to make a slurry.
10. Stir the slurry into the sauce and cook until thickened.
11. Season with salt and pepper before serving.
12. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.