Coq Au Vin (chicken In Red Wine)

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

Ingredients

• Servings: 10
• 8 slices bacon, cut crosswise into thin strips
• 2 tablespoons olive oil
• 6 quarter chicken pieces (legs and thighs)
• 1 1/2 teaspoons kosher salt, plus more for chicken
• fresh ground black pepper
• 1 (1 lb) bag frozen pearl onions, thawed
• 8 garlic cloves, smashed
• 1 lb cremini mushroom, halved
• 3 russet potatoes, peeled and cut into chunks
• 3 carrots, peeled and cut into 2-inch pieces
• 1/3 cup all-purpose flour
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 1/2 cups full-bodied red wine (i used pinot noir)
• 2 cups low sodium chicken broth
• 1/2 cup fresh parsley leaves, roughly chopped
• 3 tablespoons red wine vinegar

Recipe

• 1 cook the bacon over medium heat in olive oil in a large dutch oven until crisp, about 8 minutes. remove with a slotted spoon and set aside.
• 2 season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. set aside.
• 3 pour off about half of the pan drippings then add the onions, garlic, and mushrooms. cook over medium-high heat until browned, about 8 minutes.
• 4 stir in the potatoes and carrots.
• 5 add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables.
• 6 pour in the wine and chicken broth, stir until you don't see any lumps of flour.
• 7 add the chicken, thyme, bay leaves, and half of the bacon to the stew.
• 8 bring to a boil then reduce to a simmer. cover and braise until the chicken and vegetables are almost tender, about 40 minutes. uncover and cook until sauce thickens, about 10 more minutes.
• 9 stir in the parsley and vinegar. adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon.
• 10 serve with a nice crusty bread.