Country French Chicken Stew Hearty and delicious, perfect on an Autumn Sunday. 3 lbs. chicken pieces, boned (we used thighs and breasts and left the skin on) 3 TB. olive oil 2 medium onions, sliced 2 TB. COUNTRY FRENCH VINAIGRETTE SEASONING 1 tsp. PENZEYS PEPPER 4 carrots, peeled and sliced 1 lb. fingerling or other small potatoes, halved/quartered 2 TB. flour 2 Cups red wine 2 Cups chicken stock 2 WHOLE TURKISH BAY LEAVES 1 tsp. balsamic or red wine vinegar 1/4 tsp. sugar

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