My Coq Au Vin

Description

I have had this recipe for a while now, i have combined a couple of recipes to suit what i was looking for. I find this recipe really good for company which is when i cook it. Very tasty. I use chicken legs but i guess you could sub it with thighs, i don't think breasts would work. Dark meat is best. Delicious with some boiled baby potatoes.

Ingredients

• Oil
• Chicken Legs
• Onion
• Carrot
• Celery
• Flour
• Dry Red Wine
• Beef Stock
• Tomato Paste
• Garlic Cloves
• Dried Thyme
• Bay Leaf
• White Pearl Onions
• Bacon
• Button Mushroom
• Parsley
• Salt And Pepper

Instructions

1. In a heavy saucepan or dutch oven heat 2 tbsp of the oil over medium heat
2. Brown the chicken well on both sides in batches if you have to
3. Remove chicken and set aside when done
4. Add chopped onion, carrot, celery and cook till softened
5. About 3 to 5 minutes
6. Add flour and cook stirring for about 2 minutes until browned
7. Stir in the wine, stock, tomato paste, garlic, thyme and bay leaf
8. Bring to a boil
9. Return chicken to the pan, reduce heat to low, cover and simmer for 30 minutes
10. While this is simmering boil some water in a saucepan and add pearl onions
11. Boil for 3 minutes, drain and run under cold running water
12. Peel and trim
13. In a heavy skillet cook bacon until crisp and brown
14. Remove, drain fat
15. Wipe clean the skillet and add the remaining oil over medium heat, add pearl onion and cook until brown all over, about 3 to 5 minutes
16. Remove and set aside
17. Add mushrooms to skillet and brown lightly for about 3 minutes
18. You might need to add extra oil
19. Add pearl onions and mushroom to chicken mixture
20. Simmer covered for 15 minutes or until onions are tender and chicken is no longer pink
21. Remove bay leaf, season with salt and pepper to taste
22. I like to transfer this to a serving platter then sprinkle with cooked bacon and fresh parsley