Coq au Vin

• 1/4 pound good slab bacon, cut into 1/4-inch dice
• 20 pearl onions, peeled, or 1 large onion, sliced
• 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
• 6 garlic cloves, peeled
• Salt and black pepper to taste
• 2 cups chicken stock, preferably homemade (page 160)
• 2 cups Burgundy (Pinot Noir) or other fruity red wine
• 2 bay leaves
• Several fresh thyme sprigs
• Several fresh parsley sprigs
• 1/2 pound button mushrooms, trimmed and roughly chopped
• 2 tablespoons butter
• Chopped fresh parsley leaves for garnish

1. Put the bacon in a large deep skillet that will hold the chicken and has a lid.
2. Turn the heat to medium-high and cook, stirring occasionally, until the fat is rendered and the bacon is browned and crisp, about 10 minutes.
3. Add the onions and chicken, skin side down, and brown the chicken well, rotating and turning the pieces as necessary, about 10 minutes.
4. About halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper.
5. Pour or spoon off any excess fat and add the stock and wine, along with the herbs.
6. Adjust the heat so that the mixture bubbles gently but steadily.
7. Cover and cook for about 20 minutes, or until the chicken is tender and cooked through.
8. (If you like, you can remove the breast pieces, which will finish cooking first, and keep them warm while the leg pieces remain.)
9. Transfer the chicken to a platter and keep warm.
10. Remove the garlic, bay leaves, and herb sprigs and discard.
11. Add the mushrooms to the remaining liquid and turn the heat to high.
12. Boil as quickly as you can until the mixture is reduced by about three fourths and becomes fairly thick and saucy.
13. Lower the heat, stir in the butter, and return the chicken to the pan, just to reheat a bit and coat with the sauce.
14. Taste and adjust the seasoning, then garnish with parsley and serve.

bacon, pearl onions, chicken, garlic, salt, chicken stock, red wine, bay leaves, thyme, parsley sprigs, mushrooms, butter, parsley

Taken from www.epicurious.com/recipes/food/views/coq-au-vin-386467 (may not work)