Coq Au Vin With Brandy
|All purpose flour||1⁄2 Cup (8 tbs)|
|Chicken breasts||4 , bone-in, skin removed and cut in half|
|Chicken legs||4 , bone-in, skin removed and cut in half|
|Extra virgin olive oil||3 Tablespoon|
|Pearl onions||1 Cup (16 tbs) (Fresh Or Frozen)|
|Small button mushrooms||1⁄4 Pound, quartered, if they are larger than 1/2 inch in diameter (Fresh)|
|Fat free smoked ham slice||1 , cut into 1/4 inch cubes (97 Percent Fat Free)|
|Chopped fresh garlic||1 Tablespoon|
|Brandy||1⁄2 Cup (8 tbs)|
|Chopped fresh thyme||1 Tablespoon, chopped|
|Sauvignon/Other full-bodied red wine||2 Cup (32 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Tomato paste||2 Tablespoon|
|Ground black pepper||To Taste|
|Freshly ground black pepper||To Taste|
|Chopped fresh parsley||2 Tablespoon|
Combine the flour, salt, and pepper on a large plate.
Dredge the chicken pieces in the flour mixture.
In a large Dutch oven (with a lid), heat 2 tablespoons of the olive oil.
Brown the chicken pieces in the oil until golden brown on all sides.
Remove the chicken pieces and set aside.
Wipe the pan clean with a paper towel.
In the same pot, heat the remaining 1 tablespoon olive oil, add the pearl onions and saute until golden brown.
Add the mushrooms and ham and saute for 2 minutes.
Add the garlic, and, when fragrant, add the brandy and thyme and reduce for 2 minutes.
Add the red wine, stock, tomato paste, and bay leaves.
Bring to a simmer and add the chicken pieces.
Cover and cook slowly for about 35 minutes, or until the chicken meat comes off the bone easily.
Remove the bay leaves.
Adjust the seasoning with salt and pepper to taste.
Sprinkle with chopped parsley.