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Moms View Message Board: Cooking and Recipe Discussion: Poultry : Coq au Vin
4 slices bacon, cut into 1/2-inch pieces 4 pounds chicken parts (thighs, drumsticks, and/or breasts), skin removed 1/2 teaspoon salt 1/4 teaspoon coarsely ground pepper 1 small onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 20 pearl onions (about half 10-ounce package or generous 1 cup), soaked in warm water and peeled 1 package (12 ounces) mushrooms, each cut in half or into quarters if large 2 tablespoons margarine or butter 3 tablespoons all-purpose flour 1 1/2 cups dry red wine 1 cup chicken broth 2 tablespoons tomato paste 2 bay leaves 1/2 cup loosely packed fresh parsley leaves and stems, chopped 1. Preheat oven to 325 degrees F. In 5-quart Dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain. 2. Sprinkle chicken with salt and pepper. To bacon fat in Dutch oven, add half of chicken and cook over medium-high heat 10 minutes or until browned on all sides. With slotted spoon, transfer chicken to large bowl. Repeat with remaining chicken. 3. To same Dutch oven, add chopped onion, carrot, and celery, and cook 10 minutes or until vegetables are tender, stirring occasionally. With slotted spoon, transfer to bowl with chicken. Add pearl onions and mushrooms to Dutch oven and cook 8 minutes or until browned, stirring occasionally. Transfer to bowl with chicken. 4. In same Dutch oven, melt margarine. Add flour and cook 2 minutes, stirring frequently. With wire whisk, whisk in wine until smooth. Stir in broth and tomato paste. Heat to boiling, whisking frequently; boil 2 minutes. 5. Return chicken, vegetables, and three-fourths of bacon to Dutch oven. Add bay leaves; heat to boiling. Cover Dutch oven and bake 40 to 45 minutes or until chicken is very tender and juices run clear when thickest part is pierced with tip of knife, turning chicken once during baking. 6. To serve, discard bay leaves. Skim and discard fat. Transfer Coq au Vin to large serving bowl; sprinkle with parsley and remaining bacon.
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