Red Wine Chicken - cooking recipe

Ingredients

2 None chicken legs
2 None chicken breasts
1/3 lb shallots, peeled
2 cloves garlic, cut in 1/2
1/2 lb carrots, peeled and chopped
6 sprigs fresh parsley
5 sprigs fresh thyme
2 None bay leaves
2 cups red wine, such as Pinot Noir
2-3 tbsp olive oil
2 tbsp all-purpose flour
2 tbsp tomato paste
1 2/3 cups chicken stock
6 None celery stalks, trimmed and chopped
1 tbsp fresh tarragon, chopped, to garnish

Preparation

Place the chicken, shallots, garlic, carrots, parsley, thyme and bay leaves in a large shallow bowl and cover with the wine. Place in the fridge to marinate for at least 12 hours or overnight.
Remove the chicken from the marinade and pat dry with paper towels. Season. Heat 2 tbsp oil in a large dutch oven or heavy bottomed pot and sear the chicken over high heat until golden brown. Work in batches, if necessary. Set the chicken aside.
Drain the vegetables from the marinade, add to the pan and saute for 2-3 mins then stir in the flour and tomato paste. Cook gently for 2 mins then deglaze with a little of the marinade, scraping any browned bits from the pan. Add the rest of the marinade and the chicken stock and bring to a boil.
Return the chicken to the pan, reduce the heat, cover and simmer for 45 mins, turning the chicken occasionally. Add the celery and simmer, uncovered, for an additional 15-20 mins until the celery is just tender and the liquid has thickened slightly. Serve garnished with chopped tarragon.