Coq Au Vin

Ingredients

• 1/2 lb bacon slices, cut into 1 inch pieces
• 20 pearl onions, peeled
• 12 chicken legs
• 6 garlic cloves, peeled
• Salt and pepper to taste
• 2 cups chicken stock
• 2 cups red wine
• 2 bay leaves
• 2 Tablespoons fresh thyme sprigs
• 2 Tablespoons fresh parsley sprigs
• 3 cups button mushrooms
• 2 Tablespoons butter

Garnish

• fresh parsley, chopped

Directions

1. In a large dutch oven on medium-high heat, Brown bacon, about 10 minutes.
2. Remove the cooked bacon, set aside.
3. Keep the bacon fat in the pan. add onions and chicken, skin side down.
4. Brown the chicken well, on all sides, about 10 minutes.
5. Add the garlic and sprinkle the chicken with salt and pepper.
6. Add the chicken stock, wine, and herbs.
7. Add back the bacon. Lower heat to a simmer.
8. Cover and cook for 20 minutes, or until chicken is tender and cooked through.
9. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard.
10. Add mushrooms to the remaining liquid and turn the heat to high.
11. Boil and reduce the liquid until it becomes thick and saucy.
12. Lower the heat, stir in the butter.
13. Return the chicken and onions to the pan to reheat and coat with sauce.
14. Garnish with parsley and serve.
15. Serving Size - Serves 6