Coq au Vin Wilma Style

I'm lucky enough to have access to free range chickens from my farmer's market. I'm very good at rationalizing my meat consumption so I say that buying it locally from a small farm cancels out any bad karma or pollution that might be caused. This whole one pot meal can be made using local ingredients that are available year around so if you really think about it... Ok I could keep going around in circles trying to convince myself that eating some chicken every once in a while isn't the end of the world. Digging into a hot satisfying meal when it's cold out is one of the best feelings in the world in my opinion and sometimes vegetables alone just won't cut it.

Ingredients

A couple pieces of bone-in, skin on chicken legs or thighs
Handful potatoes diced, small thin skinned work best
1 or 2 large carrots, sliced
1 medium onion, diced
1 container mushrooms, sliced
1/4 cup of flour
A few cloves of garlic, sliced
1 bottle white wine
Pinch of dried rosemary
1 Vegetable bullion cube
Olive oil

Start with a large pot, a dutch oven would be ideal. Sear the chicken over medium high heat, skin side down until the skin is brown and crisp. Remove from the pot and set aside.

Turn down the heat and add a drizzle of olive oil. Add the carrots, onion, and mushrooms along with plenty of salt and pepper and sautee until the onions are soft. Add the chicken back into the pot along with the flour. Stir to coat the chicken and veggies.

Add the garlic, rosemary, and bullion. Stir to dissolve the bullion then add enough wine to just cover the chicken and veggies. Simmer over low heat for about a half hour until everything is cooked through.

Serve piping hot with fresh bread.