Coq Au Vin

1 Cup Mushrooms, Sliced

4 Chicken Thighs

4 Chicken Drumsticks

5 Slices Bacon

1/2 Bottle Red Wine, (Cabernet, Pinot Noir or Merlot)

1 Cup Chicken Stock

1 Small Onion, Sliced 

4 Carrots, Sliced

2 Cloves Garlic, Minced

1 Package Button Mushrooms, Cleaned & Quartered

1 Cup Pearl Onions

Salt & Pepper to Taste

2 TBSP Butter

2 TBSP Flour

5 Fresh Thyme Sprigs
In a Dutch Oven, Cook the Bacon. Once cooked, save the grease and dice it all. Cook the chicken in the grease. About 8 minutes on each side, should be golden brown. Once cooked through, Remove from the pot and place to the side. Add the carrots, sliced onions and garlic. Sauté till soft. Add the Chicken Stock and Red Wine. Bring to a boil and add the Cooked Chicken, Thyme and Bacon. Bring to a Simmer and place in a 250 degree Fahrenheit oven. Cook for 30-40 minutes. 

In a Skillet, Saute the Mushrooms in 2 TBSP Butter. Once cooked, add to the pot along with the Pearl Onions. Add the 2 TBSP flour to the remaining butter and make a roux. Whisk the roux into the pot.

Remove the pot from the Oven and Serve over Fresh Mashed Potatoes. 

inspired by Lindsay Green