INGREDIENTS

• One 2 ½ – 3 lb. chicken, cut into pieces
• 1 /4 cup olive oil
• 1 large onion, sliced ¼ inch thick
• 5 cloves garlic, minced
• 2 large tomatoes, fresh or canned diced
• 2 leeks, trimmed and cut into 2 inch slices
• 1 stalk celery, cut into 1-inch pieces
• 10 button domestic mushrooms, caps only
• 5 carrots, cut into 1-inch slices
• 2 bay leaves
• Pinch of grated fresh nutmeg
• 3 whole cloves
• Two, 2-inch strips orange peel
• 3 cups chicken broth
• 1 tbsp. Herbs de Provence
• 2 tbsp. tomato paste
• 2 tbsp. all-purpose flour
• 2 cups dry red wine
• 3 cups chicken broth
• Kosher salt and freshly ground white pepper
• 2 medium-zucchini, quartered lengthwise and cut into 2-inch pieces
• 8 small red potatoes

INSTRUCTIONS

Salt and pepper chicken pieces. Heat 2 tablespoons of oil in a large, heavy-bottom wide pan on medium-high heat. Add chicken pieces and brown until skin is brown and crisp. Do not burn. Remove to plate. Wipe pan out with paper towel if there are any burnt pieces left in pan. Add a little more oil; add onion, leek and celery, and sauté until golden. Add carrots, garlic and tomatoes and continue to cook. Add the mushrooms and the chicken. Add the bay leaves, nutmeg, cloves, orange peel and Herbs de Provence; mix well. Mix the tomato paste and flour together in small bowl adding a little of the wine if necessary, then add mixture to the pan, stirring to make sure you do not get any clumps. Add the rest of the wine and the chicken broth and cover with a lid. Adjust salt and pepper. Add the zucchini and potatoes and simmer slowly until the potatoes are tender; about 30 minutes. Maybe made a day ahead, refrigerate and reheat the next day for intense flavors.