Coq Au Vin

Submitted by JoJoStar

"I found this recipe in Martha Stewart's Living Magazine. Wanted to share this delicious recipe."

 

• Ready In: 1hr 20mins
• Ingredients: 15
• Serves: 4

ingredients

• 4 chicken thighs
• 4 chicken legs
• 473.18 ml full-bodied red wine, such as Cabernet Sauvignon
• 226.79 g thick slab bacon, cut into 1/2 inch dice
• 44.37 ml extra virgin olive oil, if needed
• 1 medium onion, finely chopped
• 8 garlic cloves, thinly sliced
• 10 white pearl onions, peeled
• 226.79 g small cremini mushroom
• 44.37 ml all-purpose flour
• 14.79 ml tomato paste
• 29.58 ml cognac
• 1 chicken liver, coarsely chopped
• 2 bay leaves
• 5 fresh thyme sprigs

directions

1. Place chicken in a large bowl, and add wine. Cover and refrigerate overnight.
2. Preheat oven to 325°F remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.
3. Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in a pot. (You should have 3 tablespoons; you may need to add oil).
4. Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to plate. Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.
5. Return bacon and chicken to pot. Pour in reserved wine, and add chicken liver and herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.