Summer coq au vin

Chicken thighs, boneless, skinless	2 pounds
Olive oil	3 tablespoons
Salt
Pepper, freshly ground
Onion, white, large, chopped	1
Garlic, smashed	8 cloves
Potatoes, red, small, quartered	1 pound
Carrots, coarsely chopped	4
Celery, coarsely chopped	3 stalks
Zucchini, small, quartered	4
Squash, yellow, small, quartered	2
Mushrooms, cleaned, quartered	2 cups
Thyme, fresh	3 sprigs
Tarragon, dried	¾ teaspoon
Flour	¼ cup
Wine, dry white	1 cup
Chicken broth	2 cups

1. Heat a large, deep saute pan over medium-high heat.
2. Coat the chicken with 2 tablespoon of oil, salt and pepper.
3. Working in batches, add the chicken to pan.
4. Cook, turning only once, until well browned, about 6 minutes per batch.
5. Transfer the chicken to a medium bowl, and set aside.
6. Stir in the onions and garlic into the pan, cook until golden brown, about 3 minutes; transfer to bowl with chicken.
7. Add 1 tablespoon of oil and the mushrooms to the pan, stirring up any browned bits, and seasoning lightly with salt and pepper, about 3 minutes.
8. Stir in the flour, and then wine and broth.
9. Return the chicken and onions to the pan, and then add the potatoes, carrots, celery, zucchini, squash, and thyme.
10. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, until the potatoes are tender, about 25 minutes.
11. Cover, and let stand for 5 minutes before serving.

A first attempt when we began this blog, and didn't think to include the recipes with the dishes. Which only proves a valuable point: it's vastly easier to maintain a cookbook blog, than track a cookbook library and remember which pages holds my favorite recipes that I might crave once every other year.