Eat For Eight Bucks: Coq Au Two-Buck Chuck Recipe

• 3 strips bacon, cut in 1/2-inch pieces
• 6 pieces skin-on, dark-meat chicken (mix of thighs and drumsticks)
• Salt and freshly-ground black pepper
• Large yellow onion, finely sliced
• Large carrot, cut in 1/2-inch rounds
• Garlic clove, minced
• 1 tablespoon flour
• 2 cups plus 2 tablespoons Charles Shaw merlot
• Bay leaf
• Parsley, leaves only, minced

1. Place the bacon in a large, heavy pot and cook over low heat until fat is rendered and bacon is crisp. Remove bacon from pan and set aside.
2. Increase heat to medium-high. Sear chicken pieces in bacon fat until golden brown, 3-4 minutes per side. Remove chicken pieces and set aside.
3. Pour off fat, reserving 1 tablespoon in pan. Add carrots, onions and garlic and saute until onions are soft and just beginning to brown, about 5 minutes. Sprinkle with flour, stir to distribute, and saute for an additional minute. Deglaze pan with 2 tablespoons of wine, scraping up all the
4. , or brown bits, with a wooden spoon.
5. Return chicken and bacon to the pan. Add bay leaf and remaining red wine and bring to a boil. Reduce heat to low and simmer, covered, for 45 minutes to 1 hour, or until the sauce is mellow and thickened, and the carrots tender but not disintegrating. Check and adjust seasoning.
6. Serve with your favorite potato dish, or thick egg noodles. Sprinkle with minced parsley before serving.

bacon, skin, salt, yellow onion, carrot, garlic, flour, merlot, bay leaf, parsley

Taken from www.seriouseats.com/recipes/2009/08/eat-for-eight-bucks-coq-au-vin-trader-joes-two-buck-chuck-chicken-wine-recipe.html (may not work)