Linda'S Coq Au Vin

• 4 ounces salt pork diced up and blanched
• 3 tablespoon butter
• 2 tablespoons butter (softened)
• 2 tablespoons olive oil
• 1 chicken cut up into pieces
• 2-3 shallots, minced
• 1-2 cloves of garlic, minced
• 2 tablespoons tomato paste
• 1 bottle red wine
• 2 cups of chicken broth
• bay leaf
• fresh thyme or marjoram
• brown mushrooms
• flour

1. Saute the salt pork in one tablespoon butter and two tablespoons olive oil. Remove the pork and set aside.
2. Put the chicken pieces into the pot and brown well (don't crown 'em! you can work in batches) then remove the chicken from the pot and set aside.
3. Now put in the shallots and saute until they soften and then add the garlic and saute for a minute. Add the tomato puree and cook for a minute.
4. Deglaze the pan with about a half cup of the red wine while scraping and loosening the fond that's formed on the bottom of the pot.
5. Put the chicken and the pork back into the pot and pour in the rest of the bottle of red wine and pour in the chicken broth (one to two cups... you don't want the liquid to completely cover the chicken.. just about 2/3 of the way up)
6. Add a bay leaf and some thyme or marjoram leaves.
7. Bring to a boil then simmer in a 250 degree oven covered for 45 minutes.
8. While the pot is in the oven saute the mushrooms in the 2 tablespoons butter until browned and softened. In a small bowl mash the softened butter with a tablespoon or two of flour. When you remove the pot from the oven place it over low heat. Add the mushrooms and the butter/flour mixture to the pot. Reheat and stir gently until everything is incorporated and the sauce has thickened a bit. Remove the herbs before serving.

salt pork, butter, butter, olive oil, chicken, shallots, garlic, tomato paste, red wine, chicken broth, bay leaf, thyme, brown mushrooms, flour

Taken from www.epicurious.com/recipes/member/views/lindas-coq-au-vin-50152676 (may not work)