Karoline Boehm Goodnick for the Boston globe

Serves 4

Simpler than the traditional French coq au vin, in which a whole bird is cooked in wine, this dish of thighs offers a similar flair.

3 tablespoons flour
1 teaspoon salt
½ teaspoon pepper
8 chicken thighs (about 2½ pounds) with skin and bones intact
3 tablespoons olive oil
1 large onion, thinly sliced
2 large carrots, halved lengthwise and thickly sliced
1 pound button mushrooms, thinly sliced
2 cloves garlic, finely chopped
6 sprigs fresh thyme
1 can (15 ounces) diced
tomatoes
1 cup red wine
¾ cup chicken stock

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1. On a plate, mix together the flour, salt, and pepper. Press the chicken thighs into the flour mixture to coat them all over.

2. In a flameproof casserole over medium-high heat, heat 2 tablespoons of the oil. Add half the chicken, skin sides down, and cook without disturbing for 3 minutes. Turn and cook the other sides for 3 minutes more or until the chicken is golden. Transfer to a bowl. Use the remaining 1 tablespoon oil to brown the remaining chicken in the same way.

3. Reduce the heat to medium and add the onion, carrots, and mushrooms. Cook, stirring occasionally, for 8 minutes or until the onion softens. Add the garlic and half the thyme sprigs. Cook for 1 minute more.

4. Stir in the tomatoes and cook for 5 minutes, stirring to release the sediment in the pan. Pour in the wine and stock, and return the chicken to the pan, skin side up. Bring to a boil, lower the heat to medium, and partially cover the pan.

5. Simmer the chicken, stirring occasionally, for 25 minutes or until it is cooked through. Taste for seasoning and add more salt and pepper, if you like. Discard cooled thyme.

6. Remove the leaves from the remaining thyme sprigs, chop them coarsely, and sprinkle over the chicken. Serve with steamed golden potatoes. Lisa Zwirn