Coq au Vin

Ingredients

• •1 whole chicken, cut into 8 pieces
• •4 slices bacon, chopped
• •2 cups red wine
• •1 cup chicken broth
• •8 oz mushrooms, halved
• •12 oz pearl onions, peeled
• •3 cloves garlic, minced
• •2 tablespoons tomato paste
• •2 tablespoons olive oil
• •1 tablespoon flour
• •2 sprigs fresh thyme
• •to taste salt and pepper

Directions

1. 1Cook bacon in a large Dutch oven over medium heat until crispy, remove and set aside. Brown chicken pieces in the bacon fat, season with salt and pepper, then remove.
2. 2Sauté mushrooms and pearl onions in the same pot until golden, about 5 minutes. Add garlic and tomato paste, cook for 1 minute.
3. 3Sprinkle flour over vegetables and stir for 1 minute. Pour in red wine and chicken broth, scraping up any browned bits.
4. 4Return chicken and bacon to the pot, add thyme sprigs, and bring to a simmer. Cover and braise for 45-50 minutes until chicken is tender.
5. 5Remove thyme sprigs, adjust seasoning with salt and pepper, and serve hot with crusty bread or over egg noodles.

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