Coq Au Vin

• 4 chicken thighs
• 4 chicken legs
• 2 cups full-bodied red wine, such as Cabernet Sauvignon
• 8 ounces thick slab bacon, cut into 1/2 inch dice
• 3 tablespoons extra virgin olive oil, if needed
• 1 medium onion, finely chopped
• 8 garlic cloves, thinly sliced
• 10 white pearl onions, peeled
• 12 lb small cremini mushroom
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 tablespoons cognac
• 1 chicken liver, coarsely chopped
• 2 bay leaves
• 5 fresh thyme sprigs

1. Place chicken in a large bowl, and add wine.
2. Cover and refrigerate overnight.
3. Preheat oven to 325F remove chicken from wine, and pat dry; reserve wine.
4. Season chicken with salt and pepper.
5. Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes.
6. Transfer bacon to a plate, leaving drippings in a pot.
7. (You should have 3 tablespoons; you may need to add oil).
8. Raise heat to medium-high.
9. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side.
10. Transfer to plate.
11. Add onion to pot, and cook 4 to 5 minutes.
12. Add garlic, and cook 2 minutes.
13. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes.
14. Stir in flour and tomato paste, and cook 2 minutes.
15. Add Cognac, and cook, stirring, 1 minute.
16. Return bacon and chicken to pot.
17. Pour in reserved wine, and add chicken liver and herbs.
18. Bring to a simmer.
19. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour.
20. Discard herbs, and skim fat from surface.

chicken thighs, chicken, fullbodied red wine, bacon, extra virgin olive oil, onion, garlic, white pearl onions, cremini mushroom, allpurpose, tomato paste, cognac, chicken, bay leaves, thyme

Taken from www.food.com/recipe/coq-au-vin-260655 (may not work)