Coq Au Vin

• -olive oil
• -8 ounces bacon or pancetta, diced
• -2 (3-4 pound) chickens, each cut in 8 serving pieces
• -salt and freshly ground black pepper
• -1 pnd. carrots, cut diagonally in 1 in. pieces
• -2 yellow onions, diced
• -2 tsp. chopped garlic (2 cloves)
• -1/4 cup cognac or good brandy
• -1 (750 ml) bottle good dry red wine such as burgundy
• -2 cups chicken stock
• -1 bunch fresh thyme sprigs
• -4 tbsp. (1/2 stick) unsalted butter, room temp, divided
• -3 tbsp. all-purpose flour
• -1 pound frozen small whole onions
• -1 pound porcini or cremini mushrooms, thickly sliced

1. -preheat oven to 275
2. -heat 1 tbsp. olive oil in oven over medium heat
3. -add bacon and cook for 8-10 minutes, until lightly browned
4. -remove the bacon to a plate with a slotted spoon
5. -meanwhile, pat chicken dry
6. -liberally sprinkle chicken on both sides with salt and pepper
7. -after bacon is removed, add a few chicken pieces in a single layer and brown for about 5 min, turning to brown evenly
8. -remove chicken pieces to the plate with bacon and continue to add the chicken in batches until all chicken is browned. set aside
9. -add the carrots, onions, 1 tbsp salt, 2 tsp pepper to pot and cook over medium heat for 10-12 min, stirring occasionally, until onions lightly brown
10. -add garlic, cook for 1 more min,
11. -add the cognac, carefully ignite with a match to burn off the alcohol
12. -put the bacon, chicken, and any juices into the pot
13. -add wine, chicken stock, thyme sprigs, bring to boil
14. -cover pot with lid and place in oven for 30-40 min, until chicken is no longer pink
15. -remove from oven and place on stove
16. -mash 2 tbsp. of butter and the flour together in a small bowl and stir the paste into the stew
17. -add frozen onions
18. -in medium saute pan melt the remaining 2 tbsp. butter and cook the mushrooms over medium-low heat for 5-10 min, until browned
19. -add to stew
20. -bring stew to simmer and cook for 10 min.

olive oil, bacon, chickens, salt, carrots, yellow onions, garlic, cognac, red wine, chicken stock, thyme, flour, onions, porcini

Taken from www.epicurious.com/recipes/member/views/coq-au-vin-50047407 (may not work)