Chicken Morengo

3 Pounds cubed chicken
1 Cup flour
Salt and pepper
1 Cup fresh shallots, finely chopped
1/2 Cup each of chopped celery and carrots
2 Tbsp. Olive oil
1 cup dry white wine
1 pound peeled and diced tomatoes
3-4 Cups chicken stock
¼ Cup cilantro

Season chicken with salt and pepper and dip in flour. Add olive oil to skillet and
Sauté in small batches on all sides. With last batch, add shallots, celery and carrots
and when meat is brown, add white wine. After it bubbles and cooks down, transfer
to baking dish, adding the other already sautéed chicken. Add tomatoes and stock
until meat is 3/4 covered. Transfer to oven preheated to 350 degrees and cook for 45
minutes, checking to ensure that the liquid does not boil away (meat should be 3/4
covered), adding more stock or broth if needed. Garnish with finely chopped cilantro
and serve.