Ingredients: |
Ingredients: 10 slices bacon, diced
2 chickens (2 1/2 to 3 pounds each) quartered
16 small (1 inch) white pearl onions, peeled
6 scallions (green onions, white and green parts), sliced
1 head garlic, cloves separated and peeled
1 pound mushrooms, wiped clean and quartered
3 Tbsp. flour
3 cups good quality hearty red wine
1 cup chicken broth
1 tsp. dried thyme
salt and pepper to taste
16 small new potatoes
12 ounces baby carrots, peeled
chopped fresh parsley (garnish)
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Directions: |
Directions:One day before serving, fry the bacon in a large Dutch oven until crisp. Remove the pieces from the pan, drain on paper towels, and reserve. Brown the chicken pieces in batches in the hot bacon fat. Set the chicken aside.
Add the onions, scallions, and garlic to the pan and saute over medium-high heat for 5 minutes. Add the mushrooms and saute 5 minutes more. Sprinkle the flour over the vegetables and cook 1 minute. Slowly pour in the wine and stock, stirring constantly. Season with thyme and salt and pepper. Heat to boiling. Remove from heat; add the bacon, chicken, and potatoes, and distribute evenly. Refrigerate covered overnight.
The next day; let the coq au vin warm to room temperature before baking.
Preheat oven to 350. Bake covered in the oven for 1 hour. After 1 hour add the carrots and stir to distribute. Bake for 50 minutes. The chicken should be almost falling off the bone and the vegetables tender. Sprinkle with fresh parsley and serve on big plates. |
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