Chicken with Red Wine Broth

Ingredients

• 1  bay leaf 
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon butter softened
• 2 large carrots halved lengthwise cut into 2-inch pieces
• 4 pounds skin-on chicken drumsticks 
• 10 ounces cremini mushrooms quartered
• 1 tablespoon flour all-purpose
• 2 tablespoons parsley fresh chopped
• 1 large onion quartered
• 1 bunch parsley stems 
• 1500 milliliter red wine divided
• 0.8 teaspoon salt 
• 7  thyme sprigs 
• 3.5 pound meat from a rotisserie chicken whole quartered

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• whisk
• pot
• sieve
• roasting pan
• stove
• broiler pan

Directions

1. Preheat oven to 45
2. To prepare broth, arrange chicken drumsticks, carrots, and onion in a single layer in the bottom of 2 broiler pans or roasting pans coated with cooking spray.
3. Bake at 450 for 30 minutes. Turn chicken over; rotate pans on oven racks.
4. Bake 30 minutes or until browned.
5. Transfer chicken and vegetables to a 6-quart stockpot. Carefully discard drippings from broiler pans, leaving browned bits.
6. Place 1 broiler pan on stovetop; add 2 cups wine to pan. Bring to a boil over medium-high heat. Reduce heat; simmer 2 minutes, scraping pan to loosen browned bits. Carefully pour contents of broiler pan into stockpot. Repeat procedure with remaining broiler pan and 2 cups wine.
7. Add remaining wine, thyme, parsley, and bay leaf to stockpot; bring to a simmer over medium-high heat. Reduce heat to low, and simmer gently 2 hours, skimming foam and fat from the surface occasionally. Strain broth through a fine sieve into a large bowl. Discard solids. Cover and chill broth for 8 hours or overnight. Skim solidified fat from surface of broth; discard fat.
8. To prepare chicken, heat a large saucepan over medium-high heat. Coat pan with cooking spray.
9. Add chicken quarters to pan; cook 5 minutes on each side or until browned.
10. Remove chicken from pan. Wipe drippings from pan with paper towels.
11. Add chicken quarters, mushrooms, and broth to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until chicken is done.
12. Remove chicken from pan; cover and keep warm.
13. Simmer broth mixture until liquid is reduced to about 1 1/2 cups (about 25 minutes).
14. Combine flour and butter, stirring with a fork until a paste forms.
15. Add flour mixture to pan, stirring with a whisk; simmer 4 minutes or until slightly thickened. Stir in salt and pepper. Spoon sauce over chicken; sprinkle with parsley.