Coq Au Vin

Total Time: 1 hr 55 mins Preparation Time: 1 hr 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 4 slices bacon, cut into 1/2-inch pieces
• 4 lbs skinless chicken pieces
• 1/2 teaspoon salt
• 1/4 teaspoon fresh coarse ground black pepper
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 20 pearl onions, soaked in warm water and peeled (about 1/2 a 10oz package or generous 1 cup)
• 1 (12 ounce) package mushrooms, each cut in half
• 2 tablespoons butter or 2 tablespoons margarine
• 3 tablespoons all-purpose flour
• 1 1/2 cups dry red wine
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 1/2 cup loosely packed fresh fresh parsley leaves, and stems chopped

Recipe

• 1 preheat oven to 325°f in 5-quart dutch oven, cook bacon over medium heat until browned. with slotted spoon, transfer bacon to paper towels to drain.
• 2 sprinkle chicken with salt and pepper. to bacon fat in dutch oven, add half of chicken and cook over medium-high heat until browned on all sides, 10 minutes. with slotted spoon, transfer chicken to large bowl. repeat with remaining chicken.
• 3 to same dutch oven, add chopped onion, carrot, and celery; cook, stirring occasionally, until vegetables are tender, 10 minutes. with slotted spoon, transfer to bowl with chicken. add pearl onions and mushrooms to dutch oven and cook, stirring occasionally, until browned, 8 minutes. transfer to bowl with chicken.
• 4 in same dutch oven, melt butter. add flour and cook, stirring frequently, 2 minutes. with wire whisk, whisk in wine until smooth. stir in broth and tomato paste. heat to boiling, whisking frequently; boil 2 minutes.
• 5 return chicken, vegetables, and three-fourths of bacon to dutch oven. add bay leaves; heat to boiling. cover dutch oven and bake until chicken loses it's pink color throughout, 40 to 45 minutes, turning chicken once.
• 6 to serve, discard bay leaves. skim and discard fat. transfer coq au vin to large serving bowl; sprinkle with parsley and remaining bacon.