Coq Au Vin

• 3 pounds chicken thighs and drumsticks, well trimmed
• Salt and pepper to taste
• 1 bottle (750ml) fruity red wine - Robert Mondavi Pinot Noir works well
• 2 1/2 cups chicken stock
• 6 ounces thick-cut smoked bacon, cubed
• 6-7 tablespoons unsalted butter, at room temperature
• 1 large carrot, coarsely chopped
• 1 large onion, coarsely chopped
• 2 medium shallots, peeled and quartered
• 2 medium garlic cloves, skin on and mashed
• 1 teaspoon dried thyme leaves, 10 parsley stems and 1 bay leaf bundled into a bouquet garni
• 1 1/2 teaspoon tomato paste
• 1 pound frozen pearl onions, thawed
• 1/2 pound small white button mushrooms
• 2-3 tablespoons all-purpose flour
• 2 tablespoons minced fresh parsley leaves

1. Return French oven to burner over medium-high heat & add another T of butter. When butter is melted, add chicken & cook til well browned, turning as necessary, for 12-16 mins. Remove chicken to a plate; set aside. Pour off all fat from French oven; return to heat & add wine-veg mixture. Bring to boil, scraping up the browned bits from the bottom of the pan. Add browned chicken, bouquet garni & tomato paste to boiling mixture; return to boil, then reduce heat to low & simmer gently, partially covered. Turn chicken as nec. during cooking, til tender & infused w/wine flavor, 60 mins.
2. While chicken & sauce are cooking, heat another 2 Ts butter in med. sauce skillet over med-low heat. Add pearl onions & cook for 5-8 mins til lightly browned. Add mushrooms, season w/ salt, cover & cook for 5 mins til mushrooms release their liquid. Remove cover, increase heat to high & boil til liquid has evaporated & onion & mushrooms are golden brown, about another 5 mins. Trans. onions & mushrooms to plate w/ bacon; set aside.
3. When chicken is cooked, transfer to platter & cover. Strain sauce over bowl. Sauce should measure 2-3 cups. Return to pan. Counting 1 T each of butter & flour for ea. cup of sauce, mash 2 to 3 Ts each butter & flour in small bowl to make a beurre manie. Bring sauce to boil & whisk in beurre manie til thickened & smooth. Add reserved chicken, bacon, onions & mushrooms; salt & pepper to taste. Reduce heat to med-low & simmer to warm through & blend flavors, about 5 mins. Check seasoning & adjust if nec.; add parsley. Transfer chicken to serving plate; pour sauce over chicken. Serve immed.

chicken, salt, red wine, chicken stock, bacon, unsalted butter, carrot, onion, shallots, garlic, thyme, tomato paste, pearl onions, white button mushrooms, flour, parsley

Taken from www.epicurious.com/recipes/member/views/coq-au-vin-1278571 (may not work)