October Already

Wow, already into Q4 and that means the holiday season begins, from Emily's birthday on the 7th to Halloween, to the 'Eating Holidays' (Thanksgiving, Christmas and New Year).
We do like to go out to dinner to celebrate birthdays, however when it's during the middle of the week and usually very busy I'll make a favorite dinner.  Last night it was Emily's birthday, and she requested 'Red Chicken'.

RED CHICKEN

Serves 4 (plus a little left over)

INGREDIENTS

3 lbs. Chicken 4 legs/4 thighs, bone in but skinless
Olive Oil
3 cloves garlic, sliced thin
2 Bay Leaves
Salt and Pepper to taste
2 14oz. cans diced tomatoes, regular or Italian style
1 pkt. Lipton Onion Soup Mix.
¼ c. Red Wine (can use white wine, beer or all stock)
¼ c. Chicken stock
Splash Balsamic vinegar

DIRECTIONS

Preheat oven to 350°F.
Combine Tomatoes, Soup mix, Wine, Stock and balsamic in a food processor or blender and process until smooth.
Heat oil over medium-high heat in a heavy, oven-safe Dutch oven (Le Creuset)
Add garlic, S&P and bay leaves to oil and stir until fragrant, 1-2 minutes (don’t over cook, garlic gets bitter)
Brown chicken pieces, in batches if necessary.  Once browned, situate all pieces in the Dutch oven with as many pieces as possible touching the bottom of the pot.
Pour tomato mixture over chicken and lift the pieces so it settles in between, under and covers the chicken.
Cover and put Dutch oven in the oven on 350°F for 2-3 hours (convection if available), checking about ½ way through to make sure nothing is burning and stirring to make sure everything is evenly distributed.
When done, chicken should fall off of the bone.  Remove the bones and cartilage, but leave the chicken in larger pieces for ease of serving and presentation.
Serve over steamed rice.