Coq Au Vin

Recipe Ingredients

1/2 cup	31g / 1.1oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Extra-virgin olive oil - divided
4		Bone-in skinless chicken breasts - cut in half
4		Bone-in skinless chicken legs - cut in half
1 cup	62g / 2.2oz	Pearl onions - fresh or frozen
1/4 lb	113g / 4oz	Small fresh button mushrooms
		= (quartered if larger than 1/2" dia)
1		Smoked ham - cut 1/4" cubes
1 tablespoon	15ml	Fresh garlic
1 tablespoon	15ml	Fresh thyme leaves
1/2 cup	118ml	Brandy
2 cups	474ml	Cabernet Sauvignon
1/2 cup	118ml	Chicken stock
2 tablespoons	30ml	Tomato paste
2 tablespoons	30ml	Bay leaves (large)
2 tablespoons	30ml	Chopped fresh parsley

Recipe Instructions

Combine the flour, salt, and pepper on a large plate. Dredge the chicken pieces in the flour.

In a large Dutch oven (with a lid), heat 2 tablespoons of the olive oil. Brown the chicken pieces until golden brown on all sides. Remove the chicken pieces and set aside. Wipe the pan clean with a paper towel.

In the same pot, heat the remaining 1 tablespoon olive oil, add the pearl onions and saute until golden brown. Add the mushrooms and ham and saute for 2 minutes. Add the garlic and, when fragrant, add the brandy and thyme and reduce for 2 minutes.

Add the red wine, stock, tomato paste, and bay leaves. Bring to a simmer and add the chicken pieces. Cover and cook slowly for about 35 minutes, or until chicken meat comes off the bone easily.

Remove the bay leaves. Adjust the seasoning with salt and pepper to taste. Sprinkle with chopped parsley. Serve with mashed potatoes or egg noodles.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9442) - from the TV FOOD NETWORK

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