Coq Au Vin
- 2 tablespoons, il Fustino Arbequina EVOO
- 3 lbs frying chicken, cut into 8 pieces
- 750 ml, dry red wine
- 1 large onion, sliced
- 2 carrots, peeled, sliced
- 5 fresh thyme sprigs
- 4 cloves, garlic, chopped
- 2, small bay leaf
- 1 tablespoon whole black peppercorns
- 8 oz bacon, cut in 1′′ pieces
- 1 lb mushrooms, halved
- 6 oz pearl onion, blanched, 2 min.
- 1 tablespoon all-purpose flour
- 1 sprig parsley, chopped
Heat oil in heavy large pot over medium high heat. Pat chicken dry and season with salt and pepper.
Add to pot in batches and brown well, turning occasionally, about 12 minutes per batch.
Return all chicken to pot. Add wine, sliced onion, carrots, thyme, garlic, bay leaves, and peppercorns.
Bring to a boil. Cover and simmer until chicken is cooked through, turning once, about 40 minutes.
Meanwhile, cook bacon in large skilled over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to a paper towel lined plate. Add mushrooms and pearl onions to drippings in
skillet, reduce heat to medium and saute until onions are tender, about 12 minutes.
Using tongs, transfer chicken to large shallow bowl; tent with foil and set aside.
Strain sauce into medium bowl. Spoon fat from top of sauce, reserving 1 tablespoon in small bowl. Mix flour into fat. Return sauce to same pot. Whisk in flour mixture.
Boil until reduced to 2 cups, whisking often, about 8 minutes.
Mix in mushrooms and onions.
To serve: Spoon sauce over chicken. Sprinkle with bacon and parsley. Enjoy!