Coq Au Zin

Recipe Ingredients

1 cup	62g / 2.2oz	All-purpose flour - plus
2 tablespoons	30ml	All-purpose flour
6		Bacon - chopped
1 tablespoon	15ml	Olive oil
12		Chicken thighs with skin and bones - excess fat trimmed
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	109g / 3.8oz	Chopped shallots - (abt 4)
3		Garlic cloves - minced
1 lb	454g / 16oz	Boiling onions - peeled
12 oz	340g	Crimini mushrooms - quartered (5 cups)
2 tablespoons	30ml	Chopped fresh marjoram
1		Red Zinfandel - (750 ml)
2 cups	474ml	Chicken stock
		= (or canned low-salt chicken broth)
2 tablespoons	30ml	Butter - (1/4 stick) - room temperature
1/4 cup	36g / 1.3oz	Chopped fresh chives

Recipe Instructions

Preheat oven to 350 degrees. Place 1 cup flour in shallow dish.

Cook chopped bacon in heavy large pot over medium-high heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain. Add 1 tablespoon olive oil to bacon drippings in pot. Sprinkle chicken thighs with salt and pepper. Working in batches, coat chicken thighs with flour and add to pot; sear until brown, about 4 minutes per side. Arrange chicken thighs in 15- by 10- by 2-inch glass baking dish.

Pour off all but 3 tablespoons fat from pot. Add shallots and garlic to pot and saute 1 minute. Add onions, crimini mushrooms, and marjoram and saute until onions begin to brown, about 10 minutes. Add red Zinfandel and bring to boil, scraping up browned bits. Add chicken stock and bacon; boil 5 minutes. Pour wine mixture over chicken in baking dish. Cover tightly with foil; bake until chicken is cooked through, about 1 hour.

Using tongs, transfer chicken thighs to platter. Strain wine mixture from baking dish into heavy medium saucepan. Transfer onion and mushroom mixture to platter with chicken; tent with foil to keep warm.

Mix 2 tablespoons flour and butter in small bowl to blend. Bring wine mixture to boil. Whisk in flour mixture and boil until sauce thickens and is reduced to 2 3/4 cups, about 8 minutes. Season sauce to taste with salt and pepper. Ladle sauce over chicken and vegetables; sprinkle with chives.

This recipe yields 6 servings.

Source:
Bon Appetit, November 2001

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