Lucy replied to Peter (I undid top-posting, which causes crabs):

>> I made this just last night.
>>
>> 6 meaty chicken thighs, rinsed, skinned, and patted dry
>> 1c diced onion
>> 1/2c diced celery
>> 1/2c diced carrot
>> 1 or more cloves garlic, sliced
>> 4 TB olive oil
>> 1c dry white wine (pinot blanc, pinot grigio, soave, etc.)
>> Big pinch dry herbs (thyme, orgeano, whatever you like. I use Penzey's
>> Herbs de Provence mix).
>> S&P
>>
>> In a large nonstick skillet, brown the chicken in 1 TB of the oil. Remove
>> from pan. Heat the remaining oil in the same pan and add the veggies and
>> cook over medium heat, stirring now and then, until soft and just
>> starting to brown. Add the wine and herbs and return the chicken to the
>> pan. Add S&P to taste, cover, and simmer slowly for 30-35 minutes. Serve
>> over pasta.
>>
>> Peter Aitken
>
> I really hate to ask this, esp since I have recently come to adore pinot
> noir. But, what could I use as a substitute for the wine (to make this
> dish for kids)? I realize the alcohol burns off, I'm just afraid they may
> not like the strong flavor.

Chicken stock would work fine. A 50:50 mix of tomato juice and water would
probably be good, too. Depending on what herbs you're using, a mixture of
water and vinegar would also work, and you could add another flavor
dimension by using a flavored vinegar (e.g., tarragon vinegar). Or you could
just use water.

Bob