Fusion Coq Au Vin

• 1 1/2 ounces dried Chinese black mushrooms
• 4 ounces smoked slab bacon, diced
• 2 medium red onions, chopped
• 3 cloves garlic, sliced
• 1 2-inch piece fresh ginger, peeled and sliced thin
• 8 chicken thighs, well dried
• Salt and ground black pepper
• 1 teaspoon five-spice powder
• 1/4 cup brandy
• 1 1/2 cups pinot noir
• 1 1/2 tablespoons Chinese soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon minced cilantro

1. Place mushrooms in a bowl, cover with warm water and set aside.
2. In a heavy 4-quart casserole, saute bacon until brown.
3. Remove, draining well.
4. Add onions and saute until soft.
5. Add garlic and ginger and saute until fragrant.
6. Remove contents of pan.
7. Increase heat to high.
8. Season chicken with salt and pepper and brown a few pieces at a time on both sides in pan.
9. Dust with five-spice powder.
10. Reduce heat and return all chicken to pan.
11. Add brandy, avert your face and ignite with a long match.
12. When flames subside, add wine.
13. Drain mushrooms and add along with bacon and onion mixture.
14. Cover and simmer 35 minutes.
15. Remove chicken from pan.
16. Add soy sauce to pan and boil until reduced by one-third.
17. Add lemon juice.
18. Season sauce with salt and pepper.
19. Return chicken to pan.
20. Reheat, transfer to a serving dish, sprinkle with cilantro and serve.

mushrooms, bacon, red onions, garlic, fresh ginger, chicken, salt, fivespice powder, brandy, noir, soy sauce, lemon juice, cilantro

Taken from cooking.nytimes.com/recipes/6448 (may not work)