Orange Peel Infusion Coq au Vin with Red Wine and Mushrooms

Method

1. Before braising, mix orange zest into the wine mixture
2. Heat oil in a large pot over medium heat.
3. Brown chicken in batches, set aside.
4. Add onions, carrots, and garlic; cook until softened.
5. Add wine, thyme, bay leaf, chicken, and broth; simmer for 1 hour.
6. Add mushrooms and cook for 15 minutes more.
7. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.