Coq au Vin

Ingredients

• •½ lb bacon
• •2 bay leaves
• •2 Tbsp butter
• •½ lb button mushrooms
• •3 lbs chicken thighs and legs
• •2 cups chicken stock
• •parsley
• •6 garlic cloves
• •1 parsley sprigs
• •20 large pearl onions
• •2 cups red wine
• •salt and pepper
• •1 thyme sprigs

Method

Adapted from foodista.com

1. 1Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches.
2. 2Bring to a boil, simmer for 5 minutes, drain.
3. 3Rinse in cold water, pat dry with paper towels.
4. 4Cut the bacon into 1 inch by ¼ inch pieces.
5. 5Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes.
6. 6Remove the cooked bacon, set aside. Keep the bacon fat in the pan.
7. 7Working in batches if necessary, add onions and chicken, skin side down.
8. 8Brown the chicken well, on all sides, about 10 minutes.
9. 9Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper.
10. 10Spoon off any excess fat.
11. 11Add the chicken stock, wine, and herbs.
12. 12Add back the bacon.
13. 13Lower heat to a simmer.
14. 14Cover and cook for 20 minutes, or until chicken is tender and cooked through.
15. 15Remove chicken and onions to a separate platter.
16. 16Remove the bay leaves, herb sprigs, garlic, and discard.
17. 17Add mushrooms to the remaining liquid and turn the heat to high.
18. 18Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy.
19. 19Lower the heat, stir in the butter.
20. 20Return the chicken and onions to the pan to reheat and coat with sauce.
21. 21Adjust seasoning.
22. 22Garnish with parsley and serve with potatoes or egg noodles.