Coq Au Vin Blanc - cooking recipe

Ingredients

2 tbsp extra virgin olive oil
4 1/2 lbs mixed chicken parts (thighs ,legs, breast)
12 large shallots, peeled
3 cloves garlic, thinly sliced
1 1/2 cups white wine
1 1/2 cups chicken stock
1 cup Kalamata olives
1 None lemon, peel cut into thick strips

Preparation

Preheat the oven to 350\u00b0F. Heat the oil in a Dutch oven on medium-high heat
Season the chicken with salt and freshly ground black pepper. Cook in 3 batches for 5 mins, until golden all over. Transfer to a plate and cover with foil.
Add the shallots and garlic to same pan and cook for 3 mins, until starting to color. Return the chicken to the pan. Add wine, stock, olives and lemon peel. Season to taste. Bring to a boil then cover.
Bake for 1 hour, stirring halfway through cooking.