Coq Au Vin
Ingredients
3 slices of bacon
4 to 6 chicken thighs plus 2 to 4 drumsticks
1 onion, chopped
1 cup chopped carrots
3 cloves of garlic, minced
1 Tbsp tomato paste
1/2 cup sherry
1 cup red wine
3 cups chicken broth
bundle of fresh thyme
3 bay leaves
8 oz. white mushrooms
2 Tbsp softened butter
2 Tbsp flour
Instructions
Cut bacon into pieces then fry until crisp in a large Dutch oven. Remove bacon and set aside. Season chicken with salt and pepper. Cook chicken in Dutch oven with bacon drippings until skin is crisp about 4 minutes on each side. Remove chicken and set aside. Add onions, carrots, garlic and cook until onions are translucent. Add tomato paste, sherry, wine, broth, thyme, and bay leaves and bring to a simmer. Place bacon and chicken into sauce. Cover and bake in a 350 degree oven for 1 hour. Sautee mushrooms in a skillet with butter seasoned with salt and pepper. Place Dutch oven on top of the stove and turn burner on low. Add mushrooms. Make a flour paste using a softened butter and flour mixture. Stir the flour paste into the sauce and cook until thickened. Sprinkle with fresh parsley if desired. Serve with mashed potatoes, egg noodles, or rice.
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Thyme To Cook: Family Favorites
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