Coq au Vin

Ingredients

8                             Drumsticks

2             C             dry red wine

250         g              pearl onions, peeled

125         g              bacon, cut into lardons ( ¼  in x ¼ in x 1 ½ in)

To Taste               Kosher Salt

To Taste               Black Pepper

250         g              mushrooms, quartered

250         g              carrots, diced

50           g              garlic, crushed

2             sprigs    thyme

2             pieces   bay leaves

2              C             chicken stock

45           g              Butter,

30           g              Parsley, chopped

Directions

·         Preheat oven to 350°F.

·         Marinate Chicken with wine in a bowl or Ziploc bag for 30 min.

·         In a large Dutch oven render the bacon, remove when crispy, save the fat!!!!

·         Remove the chicken, pat dry, save the wine! Season chicken with salt and pepper.

·         Brown the chicken in the Dutch Oven, you want a nice caramel color.  Remove and set aside.

·         Once all chicken is browned, add mushrooms and cook over medium-high heat, stirring frequently, until browned, Add pearl onions, carrots, and garlic and cook, stirring, until lightly browned, about 5 minutes. Add bacon, wine, thyme, and bay leaves and bring to a simmer, stirring up any browned bits.

·         Stir in stock. Add chicken, nestling them into the Dutch oven so that they are partially submerged but top of skin is above the liquid. Pour in any accumulated juices from chicken. Transfer to oven and cook, uncovered, for 1 hour. (until tender)

·         Remove chicken and set aside

·         Reduce the sauce until nappe (lightly coats the back of a spoon), whisk in butter and parsley

·         Serve over potatoes, pasta, or something starchy.  (polenta!)