Coq Au Vin

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

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 4  chicken thighs
• 4  chicken legs
• 2  cups full-bodied red wine, such as Cabernet Sauvignon
• 8  ounces thick slab bacon, cut into 1/2 inch dice
• 3  tablespoons extra virgin olive oil, if needed
• 1  medium onion, finely chopped
• 8  garlic cloves, thinly sliced
• 10  white pearl onions, peeled
• 1⁄2 lb  small cremini mushroom
• 3  tablespoons all-purpose flour
• 1  tablespoon tomato paste
• 2  tablespoons 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.