Coq Au Vin

• 1 - 4 lb chicken, butterflied
• 6 tbsp olive oil
• 2 1/2 slices smoked bacon, diced
• 1 lb white mushrooms, halved if large
• 1/2 lb small shallots, peeled
• 2 cloves garlic, peeled and minced
• 1/2 lb carrots, peeled and thickly sliced
• 1 tsp all-purpose flour
• 1 1/4 cup red wine
• 1 1/4 cup chicken stock
• 1 None bouquet garni (4 sprigs thyme, 4 sprigs parsley, 1 bay leaf)

1. Preheat the oven to 400u0b0F. Season the chicken then place in a roasting pan. Drizzle with 4 tbsp oil and roast for 45 mins.
2. Meanwhile, heat 2 tbsp oil in a saucepan and fry the bacon until crispy. Remove from the pan and drain on paper towels. Add the mushrooms and shallots and saute for 2 mins. Add the garlic and carrots and saute for 2 mins. Season then sprinkle in the flour. Saute for 2 mins then add the wine and stock. Add the bacon and bouquet garni and simmer for 5 mins. Pour into the chicken pan and roast until the chicken juices run clear, basting occasionally.

chicken, olive oil, bacon, white mushrooms, shallots, garlic, carrots, flour, red wine, chicken stock, bouquet garni

Taken from recipes-plus.com/api/v2.0/recipes/16110 (may not work)