MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coq Au Vin
Categories: Poultry, Pork, Wine, Vegetables, Herbs
Yield: 6 servings

8 oz Sliced bacon
4 lb Chicken leg quarters;
- trimmed
20 Peeled pearl onions
+=OR=+
1 lg Yellow onion; sliced
6 cl Garlic; peeled
Salt & fresh ground pepper
2 c Chicken stock
2 c Red wine
2 Bay leaves
2 Fresh thyme sprigs
2 Fresh parsley sprigs
8 oz White mushrooms; trimmed,
- sliced or quartered
2 tb Butter
Chopped fresh parsley;
- garnish

BLANCH THE BACON: To remove some of its saltiness, drop
the bacon into a saucepan with enough cold water to
cover it by a couple of inches. Bring to a boil, simmer
for 5 minutes, then drain. Rinse in cold water, pat dry
with paper towels. Cut the bacon into 1 inch by 1/4-inch
pieces.

BROWN THE BACON: Heat a Dutch oven large enough to hold
the chicken on medium-high heat. Add the bacon pieces
and cook them until browned. Use a slotted spoon to
remove the cooked bacon and set aside.

BROWN THE CHICKEN AND ONIONS: Keep the bacon fat in the
pan. Pat the chicken dry with paper towels and season
all sides with salt and pepper.

Working in batches if necessary, add the chicken, skin
side down, to the hot pan. Brown the chicken well on all
sides, about 10 minutes.

Add the onions and garlic and cook a few minutes more.
Spoon off any excess fat from the pot.

ADD CHICKEN STOCK, WINE, HERBS, BACON, THEN SIMMER: Add
the chicken stock, wine, and herbs. Add back the bacon.
Lower heat to a simmer. Cover and cook for 20 to 25
minutes, or until chicken is tender and cooked through.

Remove chicken and onions to a separate platter. Remove
the bay leaves, herb sprigs, and garlic, and discard.

MAKE A SAUCE WITH MUSHROOMS: Add mushrooms to the
remaining liquid and increase the heat to high. Boil
quickly to reduce the liquid by three fourths until it
becomes thick and saucy.

FINISH THE SAUCE AND SERVE THE STEW: Lower the heat,
then stir in the butter. Return the chicken and onions
to the pan to reheat and coat with the sauce. Add more
salt and pepper to taste. Garnish with parsley and serve
with potatoes, or over egg noodles.

By Elise Bauer

RECIPE FROM: https://www.simplyrecipes.com

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