Mark's Favorite Coq Au Vin Recipe

(Swiped from the Trillium Cooking School Website)


Ingredients

3  
 slices of bacon, diced.
12
small serving pieces of boneless & skinless chicken; thigh or breast pieces
1
cup chopped onion.
2
cloves of galic, minced.
3/4
lb fresh mushrooms, quartered.
2
carrots, peeled and cut into pieces.
1 1/2
cups chicken stock
1/2
teaspoon Herbes de Provence
1/2
teaspoon salt
1/4
teaspoon coarse ground pepper
1/2
cup flour
1
cup dry red or white wine
1
bay leaf

Directions
  1. In large skillet, cook bacon until crisp. Remove from pan. In same pan, brown chicken pieces. Remove from pan.
  2. Add 1 tablespoon of olive oil to same skillet with bacon driipings. Sauté onion, carrot and garlic over medium heat until onion is softened.
  3. Add mushrooms, herbs and seasonings. Cook and stir until liquid from mushrooms evapourates.
  4. Add flour to mixture. Cook and stir for 1 minute.
  5. Whisk in wine and stock. Add bay leaf. When mixture boils, return chicken and bacon to pan.
  6. Spoon liquid over chicken pieces.
  7. Cover pan, turn heat to low and and simmer for 30 minutes or until chicken is fully cooked and sauce is thickened.
     For oven baking:
  1. After browning chicken, tansfer to large casserole dish.
  2. Prepare vegetables and sauce as above, then pour mixture and bacon over the chiken.
  3. Cover casserole and bake at 350° F for 30 minutes.
  4. Uncover casserole and bake for another 20 minutes.
  5. Remove bay leaf
Note: This can be made a day ahead and reheated at serving time.

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