COQ AU VIN
Ingredients
| 4 slices bacon, cooked and bacon reserved | ||
| 2 chicken breasts | ||
| 2 chicken tlhighs | ||
| 2 chicken leggs | ||
| 1/2 cup flour | ||
| kosher salt and black pepper to taste | ||
| 3 cloves garlic, chopped | ||
| 2 cups pearl onions, peeled (place them in boiling water for several minutes for easy peeling) | ||
| 2 cups mushrooms | ||
| 2 carrots, cut into 2 inch pieces | ||
| 1/4 cup cognac or brandy | ||
| 1 bottle burgundy wine | ||
| 2 cups chicken broth | ||
| 5 sprigs fresh thyme | ||
| 2 tsp herbs de Provence | ||
| 3 bay leaves | ||
| Fresh parsley, chopped for garnish |
- In a large heavy skillet or Dutch oven, fry the bacon over medium heat until crisp.
- Transfer bacon to paper towels to drain.
- Coat the chicken pieces in flour, salt and pepper, then brown chicken in hot bacon fat on both sides.
- Add the garlic, onions, mushrooms and carrots and saute for 2-3 minutes to soften.
- Pour cognac into a small glass.
- Remove pan from heat and pour in the cognac. Put the pan back on the heat and flambe by lighting a long match and holding it just above the pot and light the fumes.
- The cognac 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 the cover and continue to simmer for another 15 minutes to allow the sauce to slightly reduce.
- To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.
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