Coq Au Vin
|Ground pepper||1⁄2 Teaspoon|
|Garlic cloves||2 Large|
|Dried thyme||1 Teaspoon|
|White onions||1 Pound|
|Baby carrots||1⁄2 Pound|
|Tomato paste||2 Tablespoon|
|Cognac/Brandy||1⁄4 Cup (4 tbs)|
|Red wine||2 1⁄2 Cup (40 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
1. In a large Dutch oven, cook bacon over medium heat until crisp, about 5 minutes. Remove bacon with a slotted spoon and reserve.
2. Season chicken with 1/4 teaspoon pepper and cook in batches in pan drippings over medium-high heat, turning, until browned all over, about 7 minutes per batch. Remove chicken from pan.
3. Reduce heat to medium and add garlic, thyme, onions, and carrots to pan. Cook, stirring often, until vegetables are just softened, about 5 minutes. Stir in flour and tomato paste and cook 2 minutes. Add Cognac, wine, and bay leaf. Bring to a boil, stirring up browned bits from bottom of pan. Return chicken to pan, cover, and simmer over medium-low heat until juices run clear when pricked, 20 to 25 minutes.
4. About 10 minutes before chicken is done, melt butter in a large frying pan over medium-high heat. Add mushrooms and cook until softened, about 5 minutes. Add to chicken and simmer 5 minutes. Season with salt and remaining pepper. Remove bay leaf and sprinkle chicken with parsley before serving.