Coq Au Vin In A Single Pot

Burgundian French – a simple stew of rooster in wine, lardons, mushrooms, onion and garlic. Specifically, the rooster, or an older bird with tougher meat than a Spring chicken, hence the need to tenderize the meat in wine.

INGREDIENTS:

• 1/2 pound sliced bacon, cut in 1/2-inch strips
• Salt and ground black pepper
• 2 each 3-pound chickens, cut into 8 pieces
• 1 lb. carrots, peeled and cut in thick slices
• 16 pearl onions, peeled
• 3 shallots, minced
• 6 cloves garlic, roughly chopped
• 2 tablespoons unsalted butter
• 1 pound mushrooms, quartered
• 4 tablespoons flour
• 2 cups hot chicken stock
• 2 cups dry red wine
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves
• 4 tablespoons chopped fresh parsley (garnish)

METHOD OF PREPARATION:

1. Preheat the oven to 375 degrees.
2. Cook the bacon in a large pot over medium heat. Remove to drain it on paper towels.
3. Salt and pepper chicken pieces and brown it. Remove the chicken from the pot and set aside.
4. Add the carrots and the onions to the pot; brown
5. Stir in the shallots and garlic and cook another couple minutes.
6. Add the butter and the mushrooms and cook for another 5 minutes.
7. Sprinkle the vegetables with the flour and cook, stirring, for 1 minute longer.
8. Add the chicken stock and wine and bring to a boil. Cook, stirring, until the sauce thickens
9. Stir in the tomato paste, thyme, and bay leaf, and a little more salt and pepper.
10. Add the chicken and the bacon, gently folding them into the sauce.
11. Braise, covered, for 30 minutes; then remove the cover and finish, stirring occasionally, until the chicken is cooked through and carrots are tender, about 30 minutes longer.
12. Season to taste with salt and pepper, remove bay leaves and thyme bits and serve warm, garnish with parsley