Quickie Coq Au Vin

• 1 Cut-up Broiling Chicken,small
• 4 Ounces Diced Ham or Can. Bacon
• 1/3 Cup Dry red wine
• 1/3 Cup Tomato Juice
• 1/3 Cup Water
• 1 Bay Leaf
• 1/4 Tsp. Mixed poultry seasoning
• 2 Minced Garlic Cloves
• 2 Tbsp Minced Fresh Parsley (Optional)
• 2 cups tiny, peeled pearl onions

1. Before cooking, trim fringe fat from chicken. Dice ham or
2. Canadian bacon in 1/2 inch cubes. Brown the bacon cubes quickly over high
3. heat in a non-stick large skillet, chicken fryer or electric fry-pan
4. that's equipped with a lid. Place the chicken pieces, skin side down in
5. the skillet, with no fat added.
6. Cook slowly over moderate heat until the chicken has browned and
7. crisped in it's own melted inner fat. Drain and discard melted fat.
8. Blot the chicken pieces dry. Arrange the chicken, skin side uuuuuup, in
9. the same skillet along with all ingredients except onions. Cover and
10. simmer over low heat until chicken is tender, aabout 40 to 50 minutes.
11. Uncover and skim fat from liquid with bulb-type baster (or pour liquid into
12. a tall glass and allow fat to rise to the surface, then skim off fat.
13. Return sthe liquid to the skillet.) Add the onions. Cook uncovered,
14. until onions are heated through and the remaining liquid has evaporated
15. into a thick sauce.

chicken, ham, red wine, tomato juice, water, bay leaf, garlic, fresh parsley, tiny

Taken from www.epicurious.com/recipes/member/views/quickie-coq-au-vin-1225378 (may not work)