Coq Au Vin

• 2 large leeks
• 12 thyme sprigs
• 12 parsley stems
• 4 bay leaves
• 1 (4-pound) roasting chicken
• 3/4 teaspoon kosher or sea salt, divided
• 3/4 teaspoon black pepper, divided
• 3 tablespoons unsalted butter, divided
• 1 bacon slice, cut into 1-inch pieces
• 1/2 cup Calvados (apple brandy) or brandy
• 4 cups fat-free, less-sodium chicken broth, divided
• 1 (750-milliliter) bottle hearty dry red wine (Pinot Noir or Burgundy)
• 2 garlic cloves, halved
• 3 (8-ounce) packages mushrooms, stemmed
• 3 tablespoons all-purpose flour

1. To make the bouquet garni, remove and reserve 8 leek leaves; remove white portion of leek leaves (reserve remaining leaves for another use). Flatten leek leaves. Place 3 thyme sprigs, 3 parsley sprigs, and 1 bay leaf lengthwise in each of 4 leek leaves. Top each filled leaf with one of the remaining leek leaves. Tie with string at 2-inch intervals.
2. Rinse chicken with cold water; pat dry. Trim excess fat. Remove and reserve giblets; discard neck. Remove skin; cut chicken into quarters. Mince giblets; set aside. Sprinkle chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon butter in a large Dutch oven over medium heat. Add chicken to pan; cook 10 minutes, browning on all sides. Remove from pan. Add bacon; cook until crisp. Return chicken to pan. Add bouquet garni, giblets, Calvados, 2cups broth, wine, and garlic; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours.
3. Remove chicken from wine mixture; cover and refrigerate. Cover and chill wine mixture 8 to 24 hours. Discard bouquet garni. Skim solidified fat from surface; discard.
4. Combine mushrooms and 2 cups broth in a large nonstick skillet; bring to a boil. Partially cover, reduce heat, and simmer for 30 minutes. Uncover and cook 10 minutes or until liquid almost evaporates. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
5. Bring wine mixture to a boil. Reduce heat, and simmer for 20 minutes. Combine 2 tablespoons butter and flour in a small bowl; work into a paste with fingers or a fork. Add 1/4 cup wine mixture, stirring with a whisk until well-blended. Add butter mixture to wine mixture; bring to a boil. Reduce heat, and simmer 10 minutes. Return chicken and mushrooms to pan. Bring to a boil; reduce heat, and simmer 10 minutes or until thoroughly heated.
6. Wine Note: The quintessential French comfort food, Coq au Vin is traditionally served with a red Burgundy. An exemplary choice would be a sublime, earthy wine like Domaine de l'Arlot Nuits-St.- Georges Clos des Forets Premier Cur ($50). But a more hearty Rhone wine such as Domaine Santa Duc Cotes-du-rhone ($99) would be nearly as good, and its price is a little more in keeping with the accessibility of the dish.

leeks, thyme, parsley, bay leaves, chicken, kosher, black pepper, unsalted butter, bacon slice, calvados, chicken broth, garlic, mushrooms, allpurpose

Taken from www.myrecipes.com/recipe/coq-au-vin (may not work)