Skill required: You love Coq au Vin
3 tablespoons olive oil
2 or 3 thick slices bacon, roughly chopped
1 (4-pound) chicken, cut into six pieces
1 handful flour, seasoned with salt and pepper to taste
8 to 10 ounces button or cremini mushrooms, rinsed and halved (optional)
20 whole baby carrots, cut in half
1 clove garlic, peeled and minced
2 large sweet onions, chopped, or 2 cups pearl onions
1 bottle red wine (white works, too)
1 cup chicken broth
1 bay leaf
2 sprigs thyme
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the bacon and cook until crisp. Transfer to a large plate.
3. Shake the chicken pieces with the seasoned flour in a paper or plastic bag.
4. Brown the chicken in the pot, 4 to 5 minutes per side. Transfer to the plate with the bacon.
5. Sauté the mushrooms (if using), carrots, garlic, and onions in the pot until they just begin to brown, 5 minutes.
6. Pour half the wine into the pan and cook over high heat for about 8 minutes.
7. Add the broth and the remaining wine.
8. Bring to a boil and add the chicken, bacon, and herbs.
9. Return to a boil, then cover and simmer for 45 minutes.
10.Remove the bay leaf and thyme and serve.
Yield: 4 - 6 servings
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