Ingredients

• Chicken thighs
• Salt (1 Tsp)
• Black Pepper (1 Tsp)
• Paprika (1 Tsp)
• Carrots (2 – diced)
• Celery (2 – diced)
• Garlic (3 cloves)
• White onion (1 diced)
• White wine (1 cup) (I used Pino Grigio)
• Corn starch (2 Tbsp)
• Heavy Cream (Non Dairy = Almond Milk + Vegetable spread in a blender) (1 cup)
• Chicken Stock ( 2 cups)
• Herbs de Provence (1 1/2 Tbsp)
• Bay leaves (4)
• Olive Oil

Directions

Take the chicken and season with a Tsp of Salt, Tsp of black pepper and Tsp of paprika. Place the chicken in a deep pot with a Tbsp of olive oil on medium heat. Heat both sides for 6 minutes each, remove from pot onto a separate dish

Dice carrots, the onion, and the celery stalks and heat on medium-high in the same pot, add the Garlic after 3 minutes and make sure you cook the garlic for only 1 minute so it doesn’t burn. Stirs the veggies around, try to pick up the burned pieces at the bottom of the pan.

After cooking the garlic for 1 minute, add 1 cup of white wine. I used Pinot Grigio. Stir

Wait for the Wine to bubble, then add chicken stock.

Add herbs de Provence and 4 bay leaves, stir

Now gently add the chicken back, (skin side up), cover the pot and simmer for 45 minutes.

Lower the heat to medium-low. Remove and plate the chicken, then stir in the cornstarch with a 1/4 cup of cold water.

Create a non dairy heavy cream by blending 1 cup milk 2 cups vegetable spread. Add to the pot to make a sauce and stir.

Add the chicken back and top with fresh chopped parsley

Enjoy!

Serves 3-4