Classic Coq Au Vin

Description

This dish should be prepared at least one day before serving which puts it high on my list of dishes to prepare for company. All of the work is done before hand. The recipe is from a restaurant in julienas france, "le coq au vin" and i found it in bon appetit.

Ingredients

• Beaujolais Wine
• Onion
• Carrot
• Parsley
• Thyme
• Bay Leaf
• Broiler-fryer Chickens
• Bacon
• Butter
• Garlic Cloves
• Flour
• White Pearl Onions
• Whole Mushroom
• Baguette
• Fresh Parsley

Instructions

1. In a large bowl, combine the first 5 ingredients and refrigerate covered overnight
2. Transfer chicken to a plate
3. Strain and reserve the wine and veggies in separate containers
4. In a large heavy pot over medium heat, cook bacon until crisp
5. Transfer bacon to a paper towel to drain, then crumble
6. Reserve 2 tablespoons of drippings in a small bowl
7. Discard remaining drippings
8. In the same pot, combine 1 tablespoon butter with 1 tablespoon drippings over medium high heat
9. Add chicken in batches and brown on all sides, about 8 minutes per batch
10. Transfer chicken to a large bowl
11. In the same pot, add the reserved veggies and herbs, brown well, about 8 minutes
12. Mix in the garlic and the flour
13. Cook, stirring about 2 minutes
14. Whisk in the wine and return the chicken to the pot
15. Cover and simmer about 45 minutes, or until chicken is cooked through
16. Meanwhile, in a large heavy skillet over medium heat, saute the onions until brown, about 10 minutes
17. Add the mushrooms and saute until golden, about 10 more minutes
18. Transfer chicken to a bowl
19. Strain cooking liquid and return to the pot
20. Boil until reduced to saucy consistency, about 8 minutes
21. Season
22. Add chicken, onions, mushrooms and bacon to the sauce
23. Stir to serving temperature
24. Serve topped with toast and sprinkled with parsley