This Coq au Vin with Root Vegetables is the perfect cold weather dish- cooking it in a dutch oven just gives the flavors so much time to meld and enhance one another. The meat is delightfully moist and almost melts in your mouth!

Coq Au Vin with Root Vegetables

Ingredients

• 5 lbs chicken thighs and drumsticks
• 2 tbsp extra virgin olive oil
• 1 large sweet onion, chopped
• 5 medium carrots halved diagonally
• 1/2 cup russet potatoes scrubbed and cut into cubes
• 1/2 cup sweet potatoes, scrubbed and cut into cubes
• 1/2 cup parsnips, sliced
• 3 tbsp flat-leaf parsley, chopped fine
• 1 bunch Thyme
• 1 cup dry white wine
• 1/2 heavy cream
• 1 tbsp cinnamon
• 2 tbsp old bay seasoning
• 1 tsp smoked paprika
• 1 tsp fresh cracked black pepper
• 1 tsp sea salt

Directions

You will need a 5-quart Dutch oven with lid.

1. Preheat oven to 350 degrees

2. Rinse and pat dry chicken pieces and place them into a large bowl. Season chicken with Old Bay, cinnamon, paprika, salt and pepper and turning over to evenly coat.

3. On a stove top over medium heat add 2 tbsps of olive oil and 2 tablespoons of unsalted butter. Adding only three at a time place chicken skin side down and brown. When all pieces are browned, set them aside in a separate bowl. Add wine and deglaze using a wooden spoon to scrape up bits.

4. Add heavy cream, onion, carrot, potatoes, parsnips, parsley, Thyme sprigs. Place chicken pieces on top. Place lid on Dutch Oven and cook for 2 hours.

5. Remove from over and remove the lid and let stand for 15 minutes.

6. Serve.