Coq au Vin



8 chicken thighs bone in skin on
8 carrots peeled and cut into rondelle cuts
(alternating cuts so it looks like a triangle)
2 onions large dice
4 C button mushrooms cut in half
1 C garlic cloves peeled and stemmed
2 T chopped thyme
1liter of concha y toro merlot
2 T tomato paste
liquid to cover
I large roundeau saute pan
4 oz vegetable oil
to taste salt and pepper
1 wooden spoon

118 South 16th Street, Philadelphia, PA, 19102