Coq Au Vin

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 chicken thighs
• 4 chicken legs
• 2 cups full-bodied red wine, such as cabernet sauvignon
• 8 ounces thick slab bacon, cut into 1/2 inch dice
• 3 tablespoons extra virgin olive oil, if needed
• 1 medium onion, finely chopped
• 8 garlic cloves, thinly sliced
• 10 pearl onions, peeled
• 1/2 lb small cremini mushroom
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 tablespoons cognac
• 1 chicken liver, coarsely chopped
• 2 bay leaves
• 5 fresh thyme sprigs

Recipe

• 1 place chicken in a large bowl, and add wine. cover and refrigerate overnight.
• 2 preheat oven to 325°f remove chicken from wine, and pat dry; reserve wine. season chicken with salt and pepper.
• 3 cook bacon in a dutch oven over medium-low heat until crisp, about 20 minutes. transfer bacon to a plate, leaving drippings in a pot. (you should have 3 tablespoons; you may need to add oil).
• 4 raise heat to medium-high. working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. transfer to plate. add onion to pot, and cook 4 to 5 minutes. add garlic, and cook 2 minutes. add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. stir in flour and tomato paste, and cook 2 minutes. add cognac, and cook, stirring, 1 minute.
• 5 return bacon and chicken to pot. pour in reserved wine, and add chicken liver and herbs. bring to a simmer. cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. discard herbs, and skim fat from surface.