Chicken Chanterelle Stew

I've been waiting for months for the rain and cold to come, and it's finally here so I decided to celebrate. This is the perfect rainy day dish, and it's a one-pot meal.

You'll need (serves 6):

3 1/2lbs boneless, skinless chicken thighs

3/4-1lb meaty pork neck bones

5 medium yukon gold potatoes

2 onions

2 carrots

10 cloves garlic

4 anchovies

1T tomato paste

1 bottle dry red wine

4c chicken stock

2c chanterelle mushrooms

1T herbes de provence

1c flour

veggie oil

bouquet garni:

3 bay leaves

2 springs rosemary

4 springs thyme

1 large branch sage

Heat 1T oil in a dutch oven. Brown neck bones well on all sides.

In the meantime, clean the chicken. Remove all the fat you can find. 

When the bones are browned, remove them and set them aside.

Salt and pepper chicken generously and dredge in flour. Heat more oil in the dutch oven, if necessary, and brown the chicken in batches, about 4 minutes per side. Set aside browned chicken.

Chop onions and carrots. Crush and slice garlic. Chop anchovies.

Add more oil if necessary. Saute onions and carrots about 2 minutes; add garlic and anchovies. Saute about 10 minutes until golden brown.

In the meantime, clean the chanterelles. Remove dirt from the gills under running water. Cut off the tough stem ends. 

Move the onion mix to the sides of the pot. Add a little oil in the middle. Add the chanterelles, ripping them into pieces as you add them. When they're all in, mix them with the other vegetables and saute about 4 minutes.

Return the neck bones to the pot. Add the bouquet garni (just tie together all the herbs listed above with a piece of string) and the herbes de provence.

Pour the bottle of wine into the pot. Boil about 20 minutes, until reduced by at least half. You'll end up with about half an inch of liquid in the pot.

While the wine is reducing, peel and quarter the potatoes.

Return the chicken to the pot and add the potatoes. Add broth to cover. Bring to a boil. Stir to make sure everything's fully submerged. Lower to a simmer; cover and cook about 30 minutes, until the chicken is tender and the potatoes are done. Uncover and continue cooking to reduce liquid to desired amount and consistency, or smash a few potatoes to thicken the liquid.