Directions: |
Directions:Fry bacon in a large heavy Dutch oven over medium high heat until nicely browned. Remove the bacon to the plate. Add as many pieces of chicken to the pan as will fit without crowding and brown until golden on each side (about 7 minutes). Repeat until all chicken is browned, remove chicken from pan and set aside. Add onions and carrots to pan and cook for about 10 minutes. Stir in flour, reduce the heat to low, cook stirring constantly until the roux just begins to turn brown. Stir in wine, chicken stock, tomato paste, bay leaves, thyme and oregano. Increase the heat to high and bring the sauce to a boil, stirring constantly. Return the bacon and chicken to the pot. Return the sauce to a boil, then reduce to a simmer. Cover and cook until chicken juices run clear when pierced with a fork (about 25-35 minutes). Put a pot of water on to boil. Cut off ends from pearl onions, add to boiling water and cook for 1 minute, remove from pot, drain and run under cold water. Peel onions. Chop mushrooms. Put butter in frying pan to melt, add onions and mushrooms and cook until they are lightly browned and tender (about 7-8 minutes), then remove from heat. Remove chicken from pot and transfer to a platter, keep warm. Turn up heat and bring sauce to a boil and reduce until syrupy, add the onions, mushrooms, chicken, season with salt and pepper, heat through. Serve over buttered egg noodles. |
This recipe for Coq Au Vin is from