- 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
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