Coq Au Vin

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 4 slices bacon
• 2 chicken breasts
• 2 chicken thighs
• 2 chicken legs
• 1/2 cup flour
• salt and pepper
• 2 cloves garlic, chopped
• 2 cups pearl onions, peeled
• 2 cups small mushrooms, slice larger ones
• 2 carrots, cut in 2 inch pieces
• 1/2 cup cognac or 1/2 cup brandy
• 1 bottle burgundy wine
• 2 cups chicken broth
• 5 sprigs fresh thyme
• 2 teaspoons herbes de provence (combo, rosemary, sage, thyme)
• 3 bay leaves
• fresh parsley, chopped,for garnish

Recipe

• 1 in a large, heavy skillet or dutch oven, fry the bacon over medium heat until crisp.
• 2 transfer bacon to paper towels to drain.
• 3 coat chicken pieces in flour, salt and pepper.
• 4 brown chicken in hot bacon fat on both sides.
• 5 add garlic, onions, mushrooms and carrots.
• 6 saute' 2 minutes to soften.
• 7 pour cognac into a small glass.
• 8 remove pan from heat, pour in cognac, put pan back on the flame.
• 9 flambe' by lighting a long match and holding it just above the pot and light the fumes.
• 10 the brandy will catch fire and the flames will burn out within 1 minute.
• 11 (be careful, keep the pot lid handy in case it gets away from you!) when the flames die down, gradually stir in the wine and chicken broth.
• 12 when the wine is well blended, add the herbs.
• 13 cover and simmer for 1 hour.
• 14 remove the cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit.
• 15 you may want to add 1 t of tomato paste or cornstarch to aid in the thickening process.
• 16 (i prefer the tomato paste) to serve, top with reserved crumbled bacon and the fresh parsley.
• 17 serve atop noodles or rice.