Coq Au Vin

• 4 pieces chicken with thigh and leg attached, about 3 pounds total
• 1/3 pound bacon sliced into 1/2-inch pieces
• 10 boiling onions frozen small white
• 1/2 pound mushrooms small whole
• 14 1/2 ounces chicken broth or 1 3/4 cup homemade broth
• 1 cup dry red wine
• 2 tablespoons dijon mustard
• 2 sprigs fresh thyme
• thyme sprigs Garnish: Additional fresh

1. Rinse chicken pieces and pat dry with paper towels; set aside.
2. In a large frying pan over medium heat, cook bacon pieces until crisp; remove with a slotted spoon and set aside, leaving drippings in pan. Add chicken pieces to pan without crowding, and cook, turning, until browned on all sides.
3. Remove chicken pieces and set aside. Add onions to pan and cook, stirring, until browned. Add mushrooms to pan and cook, stirring, until liquid has evaporated. Remove onions and mushrooms and set aside.
4. Add chicken broth to pan, turn heat to high and boil broth until reduced to 1 cup, scraping the bottom of pan often to loosen the browned bits. Add the wine and mustard to reduced liquid and browned bits in pan and stir.
5. Add the chicken, onions, mushrooms, and 2 thyme sprigs to the pan and bring to a boil. Reduce heat, cover, and simmer until chicken is no longer pink when cut at the thigh bone, about 30 minutes or until the liquid is thickened.
6. Stir in the cooked bacon pieces and return to a simmer. Skim off and discard any fat accumulation, if needed. Remove thyme sprigs.
7. Transfer the chicken pieces and vegetables to a serving platter and pour sauce over chicken. Garnish with fresh thyme sprigs and serve.

chicken, bacon, boiling onions, mushrooms, chicken broth, red wine, mustard, thyme, thyme

Taken from www.yummly.com/recipe/Coq-Au-Vin-2098804 (may not work)