Ingredients:

  • 2 pounds (900g) chicken necks, cleaned
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) dry white wine
  • 2 bay leaves
  • 1 teaspoon (5g) dried thyme
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add chicken necks; cook until browned on all sides, about 5-7 minutes.
  2. Remove chicken necks; set aside. Add onion, garlic, carrots, and celery to the pot; sauté for 5 minutes until softened.
  3. Pour in the white wine, scraping the bottom of the pot to incorporate browned bits. Cook until the wine reduces by half (about 3-5 minutes).
  4. Return chicken necks to the pot. Add chicken broth, bay leaves, thyme, salt, and pepper.
  5. Bring the mixture to a gentle simmer. Cover and reduce heat to low; cook for 1.5 hours, stirring occasionally, until the meat is tender.
  6. Adjust seasoning with salt and pepper if needed. Remove bay leaves before serving.