From Julia Child: "My Husband's Favorite Coq Au Vin"

I found this within a Reader's Digest article about Julia and her husband, Paul Child. This recipe is now a favorite in our home. I sometimes use a whole chicken instead of just the thighs and drumsticks, cutting the breasts into four small pieces. Very good served over seasoned, buttered egg noodles.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 4  chicken thighs
• 4  chicken drumsticks
•  salt and pepper
• 1  cup all-purpose flour, spread in a plate
• 2 -3  tablespoons  cooking oil
• 2  cups  sliced onions
• 2  cups red wine (Chianti or Zinfandel type)
• 1  cup  beef stock or 1  cup  beef bouillon
• 3  tablespoons tomato paste

• herb bouquet

• 1⁄2 teaspoon thyme
• 1  bay leaf
• 2  cloves garlic, tied together with
• 2 -3  sprigs parsley

Directions

1. Salt and pepper chicken thighs and drumsticks as desired.
2. Dredge in flour, and then shake off excess.
3. Lightly coat a sauté pan with oil.
4. Set over high heat.
5. When almost hot enough to smoke, brown chicken pieces on all sides.
6. Remove to a side dish.
7. In the same pan, lightly brown the onions, and then return the chicken to the pan.
8. In small mixing bowl, blend wine, stock or bouillon, and tomato paste.
9. Add this mixture to the sauté pan with chicken and onions.
10. Add the herb bouquet, immersing it in the liquid.
11. Bringing to a slow simmer, cover and cook for about 25 minutes.
12. Chicken should be tender (a fork will pierce it easily).
13. Note: This can be made in advance to this point; simply cover and reheat.
14. Place chicken on a heated platter, skimming off any fat that is visible.
15. Over high heat, reduce remaining juices for several minutes until lightly thickened.
16. Adjust seasoning as desired (salt and pepper), and then pour sauce over chicken and serve.