Coq Au Vin

Recipe Ingredients

4		Bacon
2		Chicken breasts
2		Chicken thighs
2		Chicken legs
1/2 cup	31g / 1.1oz	Flour
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Garlic cloves - chopped
2 cups	125g / 4.4oz	Pearl onions - peeled
2 cups	474ml	Mushrooms
2		Carrots - cut 2" pieces
1/4 cup	59ml	Cognac or brandy
1		Burgundy wine
2 cups	474ml	Chicken broth
5 sections		Fresh thyme
2 teaspoons	10ml	Herbs de Provence
3		Bay leaves
		Chopped fresh parsley - for garnish

Recipe Instructions

In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides.

Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, put pan back on the flame. Flambe by lighting a long match and holding it just above the pot and light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.

To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.

This recipe yields 4 to 6 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1A17) - from the TV FOOD NETWORK

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