Coq Au Vin

Recipe Ingredients

12 oz	340g	Bacon - chopped
8		Chicken thighs - (abt 4 oz ea) - skin on
1/2 cup	31g / 1.1oz	Flour - plus
3 tablespoons	45ml	Flour
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	125g / 4.4oz	Julienned onions
1 lb	454g / 16oz	Domestic cap mushrooms - thinly sliced
1/4 cup	36g / 1.3oz	Chopped shallots
2 tablespoons	30ml	Chopped garlic
1 tablespoon	15ml	Chopped fresh thyme
2		Bay leaves
3 cups	711ml	Young full-bodied red wine
2 cups	474ml	Brown chicken stock
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Finely-chopped parsley

Recipe Instructions

In a large hot ovenproof skillet with a lid, render the bacon until crispy, about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve. Season the chicken with salt and pepper. Season the flour with salt and pepper. Dredge the chicken pieces in the seasoned flour, coating each side completely. Lay the chicken, skin side down in the hot bacon fat and brown the chicken for 3 to 4 minutes on each side. Remove the chicken from the pan and set aside.

Add the onions to the bacon fat and saute for 2 to 3 minutes or until tender. Add the mushrooms, shallots, and garlic. Saute for 2 minutes. Season with salt and pepper. Add the thyme and bay leaves. Add the bacon and chicken to the vegetable mixture. Add the red wine and chicken stock. Bring the liquid up to a simmer and cover. Cook the chicken until very tender about 30 to 35 minutes, skimming off the fat. Remove the chicken pieces from the pan and set aside.

Blend the remaining flour and butter together into a smooth paste (beurre manie). Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the chicken back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A43 broadcast 04-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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