Coq Au Vin

Total Time: 3 hrs 5 mins Preparation Time: 35 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 10 slices bacon, sliced into 1/2 inch pieces (optional)
• 2 chicken, quartered,rinsed and patted dry (about 3 1/2 to 4 pounds)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 onion, finely chopped
• 20 small white pearl onions, peeled
• 1/2 cup minced shallot (2 large shallots)
• 1 head garlic, cloves separated and peeled
• 1 lb button mushroom, wiped clean and halved or quartered if large (should match size of onions)
• 1/4 cup all-purpose flour
• 2 teaspoons tomato paste
• 3 cups full-bodied dry red , such as pinot noir or cotes-du-rhone
• 1 1/2 cups rich chicken broth
• 6 sprigs fresh thyme or 1 teaspoon dried thyme
• 1 bay leaf

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in a large, heavy dutch oven over high heat fry the bacon until crisp and all of the fat is rendered.
• 3 using a slotted spoon, transfer the crisp bacon bits to paper towels to drain.
• 4 reserve.
• 5 season the chicken pieces with the salt and pepper.
• 6 brown the chicken pieces in the hot bacon fat, working in batches, if necessary, and turning to ensure even cooking.
• 7 transfer the chicken pieces to a large plate or bowl and set aside.
• 8 remove some of the bacon fat, leaving about 4 tablespoons in the dutch oven if you do not want to use bacon, then just use 4 tablespoons olive oil.
• 9 reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the dutch oven and cook until soft, about 4 minutes.
• 10 add the mushrooms and cook for 5 minutes longer, or until they've released most of their liquid and have begun to brown.
• 11 add the flour and tomato paste and cook, stirring constantly, for 1 minute.
• 12 slowly add the and stock, stirring constantly.
• 13 add the thyme, bay leaf, reserved bacon and chicken.
• 14 bring liquid to a boil.
• 15 cover the pot, place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender.
• 16 transfer the chicken pieces to a serving dish and cover loosely to keep warm.
• 17 return pot to medium-low heat.
• 18 skim any fat from the surface of the cooking liquid and increase the heat to medium-high.
• 19 cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes.
• 20 taste and adjust the seasoning if necessary.
• 21 return the chicken to the dutch oven and cook for a few minutes to heat through, then serve.
• 22 serve with egg noodles.
• 23 garnish with chopped parsley.
• 24 this dish may be prepared 1 or 2 days in advance and then reheated slowly just before serving.