CHICKEN IN RED WINE SAUCE WITH ROOT VEGETABLES AND WILTED GREENS

Steps:

• Combine 3 tablespoons oil and next 7 ingredients in large bowl. Cover; refrigerate overnight, stirring occasionally. Using tongs, remove chicken from marinade. Place chicken on paper towels and pat dry; sprinkle with salt. Reserve marinade.
• Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add chicken breasts, skin side down, and cook until brown, about 3 minutes per side; transfer to plate. Add thighs to same pot, skin side down; cook until first side is brown, about 3 minutes. Sprinkle with flour. Turn over and cook until second side is brown, about 3 minutes. Add reserved marinade, 1 cup chicken stock and beef stock; bring to boil. Reduce heat to medium-low, cover and simmer until chicken thighs are almost tender, about 20 minutes. Add chicken breasts. Cover and simmer until all chicken is tender and cooked through, about 12 minutes.
• Transfer chicken to large skillet. Boil sauce in pot until thick enough to coat spoon, about 15 minutes. Season sauce with salt and pepper; strain sauce over chicken. (Can be made 1 day ahead. Cool chicken slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over low heat before serving.)
• Melt butter in heavy medium skillet over medium-high heat. Add carrots and parsnips and sauté 3 minutes, tossing to coat with butter. Add remaining 1/3 cup chicken stock; bring to boil. Reduce heat to medium-low, cover and simmer until vegetables are just tender, about 10 minutes. Uncover; simmer until juices thicken to glaze, about 3 minutes.
• Mound Wilted Greens in center of 4 plates. Top each with 1 chicken thigh, 1 chicken breast and red wine sauce, then carrots and parsnips, and serve.