Coq Au Vin #777 1/06

Categories:
Braising, poultry

1/2 lb bacon; sliced into 1/2 inch piec
1 3 1/2 lb chicken; cut into pieces
1/4 teaspoon Salt
1/4 teaspoon pepper
1/2 large onion; finely chopped
10 canned pearl onions
1 large shallot; minced
1/2 head garlic; minced
1/2 lb musrooms; sliced
2 tablespoon flour
1 tablespoon Tomato paste
1 1/2 cup red wine - Pinot Noir
3/4 cup chicken stock
1 teaspoon thyme
1 teaspoon bay leaf
5 oz egg noodles; cooked

Peheat oven to 350°F . In a large heavy dutch oven over high heat fry the bacon until it is crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to a paper towel to drain. Reserve. Season the chicken pieces with salt and pepper. Brown the chicken pieces in the hot bacon fat, working in batches if necessary, and turning to insure even cooking. Transfer the chicken pieces to a large plate and set aside. Remove some of the bacon fat, leaving about 2 tablespoons in the dutch oven. Reduce the heat to medium high and add the chopped onion, pearl onions, shallots, and garlic cloves to the dutch oven and cook until soft, about 4 minutes. Add the mushrooms and cook for 5 minutes longer. Add the tomato paste and flour and cook, stirring constantly, for 1 minute. Slowly add the wine and stock, stirring constantly. Add the thyme, bay leaf, reserved bacon and chicken. Bring liquid to a boil. Cover the pot, place in the oven and cook for 1 1/2 hours. Transfer chicken to a plate. Cook the sauce over medium high heat for about 15 minutes or until it has thickened slightly. Taste and adjust seasoning if necessary. Return the chicken to the pot and cook for a few moments to reheat. Serve over the noodles.

Contributor: Emeril Lagasse

Yield: 4 servings