4 Chicken thighs & legs.
1 Parsnip Med Dice
1 Carrot Med Dice
1/2 Onion Med Dice
1/2c. Olives Pitted
1 tbls. Chopped Garlic
1/2 tbls. Thyme and Rosemary
1/4c. Flour
1/4c Red Wine
1/2cchicken stock
1 bay Leaf
2 tbls. Evoo
Coat chicken with flour, salt and pepper, then brown in a medium-hot pan. Remove when browned and let the vegetables sweat for a minute. Add 1 tbls. tomato paste, caramelize 1 min, add wine reduce by 1/2 add chicken back in with herbs and stock. Bing to a boil ,cover and put in oven at 350 degrees for about 1-11/2 hours.
