Classic Coq Au Vin

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 (750 ml) bottle beaujolais wine
• 1 large onion, thinly sliced
• 1 large carrot, thinly sliced
• 5 sprigs parsley
• 4 sprigs thyme
• 1 bay leaf
• 5 lbs broiler-fryer chickens, cut up
• 7 slices bacon
• 2 tablespoons butter
• 2 garlic cloves, finely chopped
• 2 tablespoons flour
• 20 pearl onions, blanched in boiling water 2 minutes and peeled
• 1 lb small whole mushroom
• 8 slices baguette, 3/4 in thick toasted
• chopped fresh parsley

Recipe

• 1 in a large bowl, combine the first 5 ingredients and refrigerate covered overnight.
• 2 transfer chicken to a plate.
• 3 strain and reserve the wine and veggies in separate containers.
• 4 in a large heavy pot over medium heat, cook bacon until crisp.
• 5 transfer bacon to a paper towel to drain, then crumble.
• 6 reserve 2 tablespoons of drippings in a small bowl.
• 7 discard remaining drippings.
• 8 in the same pot,combine 1 tablespoon butter with 1 tablespoon drippings over medium high heat.
• 9 add chicken in batches and brown on all sides,about 8 minutes per batch.
• 10 transfer chicken to a large bowl.
• 11 in the same pot, add the reserved veggies and herbs, brown well, about 8 minutes.
• 12 mix in the garlic and the flour.
• 13 cook, stirring about 2 minutes.
• 14 whisk in the wine and return the chicken to the pot.
• 15 cover and simmer about 45 minutes, or until chicken is cooked through.
• 16 meanwhile, in a large heavy skillet over medium heat, saute the onions until brown, about 10 minutes.
• 17 add the mushrooms and saute until golden, about 10 more minutes.
• 18 transfer chicken to a bowl.
• 19 strain cooking liquid and return to the pot.
• 20 boil until reduced to saucy consistency, about 8 minutes.
• 21 season.
• 22 add chicken, onions, mushrooms and bacon to the sauce.
• 23 stir to serving temperature.
• 24 serve topped with toast and sprinkled with parsley.