Coq au vin

  • 6 slices streaky bacon
  • 2 chicken breasts
  • 2 chicken thighs
  • 2 chicken legs
  • 70g plain flour
  • Salt
  • Pepper
  • 2 cloves garlic, chopped
  • 320g pearl onions, peeled
  • 140g mushrooms
  • 2 carrots, cut in 5cm pieces
  • 60ml cognac or brandy
  • 1 bottle Burgundy wine
  • 475ml chicken broth
  • 5 sprigs fresh thyme
  • 2 tsp herbs de Provence
  • 3 bay leaves
  • Fresh parsley, chopped, for garnish
1) 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.

2) Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat and pour in cognac. To flambe the vegetable, light a long match and hold it just above the pot to light the fumes. The brandy will catch fire and the flames will burn out within 1 min. When the flames die down, return the pan to the heat and gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hr. Remove cover and continue to simmer for 15 mins to allow the sauce to reduce a bit. You may want to add 1 tbsp of tomato puree or cornflour to aid in the thickening process.

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

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