Coq au vin (French Chicken Stew)
Add to a dutch oven or large pot over medium-high heat...
- 12 oz bacon, diced
Cook bacon till crisp, remove and set aside. Then add to the same pot...
- 3 lbs bone-in chicken pieces, seasoned with salt and pepper
Sear chicken in the bacon fat until brown on all sides, then remove and set aside.
Add to the pot...
- 8 oz mini bella mushrooms, cleaned and broken into quartered chunks
- 1 large onion, diced
- 1 large carrot, diced
- 8 oz pearl onions, peeled (optional)
Note: To easily peel pearl onions, blanch them in boiling water for two minutes, then immediately transfer to an ice bath. The skins slip off easily once you cut off the stem end and gently squeeze out the onion.
Saute for about 6 minutes until browned, then add...
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp flour
Cook for another minute until garlic is fragrant and flour is incorporated, then deglaze the pan with and add...
- 3 cups dry red wine
- 2 cup chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
Bring to a simmer and return the seared chicken, and half the bacon to the pot. Cover and cook over low heat (or in an oven at 325º F) for 1 1/2 to 2 hours until the chicken is fall off the bone tender.
Serve over mashed potatoes or a crusty bread to soak up the sauce. Garnish with remaining bacon crumbs and fresh parsley.
