Coq Au Vin

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• 1 chicken, jointed
• salt and pepper
• 1 tablespoon butter
• 1 cup bacon, ends (or coarsely chopped bacon)
• 1 lb shallot, whole, peeled
• 3 cups mushrooms, whole
• 2 cups
• 1 garlic clove
• 1 (750 ml) bottle red (burgundy or similar)
• 2 bay leaves
• 1 tablespoon parsley
• 1 tablespoon thyme
• 1 tablespoon butter
• 1 tablespoon flour

Recipe

• 1 melt 1/2 tbsp butter in a large, heavy-bottomed pot.
• 2 fry bacon and shallots until just browned. remove.
• 3 fry mushrooms, seasoned to taste with salt and pepper, for a few minutes. remove.
• 4 melt 1/2 tbsp butter and brown the chicken on all sides.
• 5 add and light with long-handled lighter or creme brulee torch.
• 6 when flames have gone out, add garlic, , bacon, shallots, mushrooms, and herbs.
• 7 cover tightly and simmer 2 hours. keep just below boiling.
• 8 when done, remove chicken, bacon, mushrooms, and shallots.
• 9 in a bowl combine 1 tbsp butter and 1 tbsp flour by hand until well mixed. whisk into the juice and cook until it no longer tastes like raw flour. serve chicken with juice spooned on top.