Coq au vin- chicken in wine sauce


submitted by the naturalized citizen    

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This dish is not hard at all, just takes a little while to compose, but it's worth your time.  Let it sit on very lowest to keep warm before you serve it for an hour to develop more flavor.


8-10     chicken pieces (one whole bird, cut up)
4            tablespoons butter, divided 2/2
1            pkg. frozen peeled pearl onions
1            pound crimini mushrooms, left whole, or halved if too big
4            oz.  bacon, cut 1/4 inch pieces
1            large clove garlic, minced
2            cups young red wine, like a zinfandel, nothing too heavy
2            tablespoons flour
1            sprig fresh thyme
salt and pepper

In a large oven proof pot, melt 2 tbsp. butter over high heat.  Season chicken with salt and pepper and sear a few pieces at a time on all sides until brown and releases from pan.  Remove as they brown and set aside.

In the same pan, brown the bacon and remove to a paper towel to drain well.  Set aside.

In the same pan, in the butter and bacon fat, brown the mushrooms on medium/high heat.  Remove to a bowl and set aside.  Now add the pearl onions and brown them, stirring often until they begin to soften.  Remove from the pan and set aside (put with mushrooms).

Now, add garlic to pan.  Stir until you smell it, do not burn.  Return chicken to pot.  Add thyme and pour over wine.  Cover and simmer, stirring gently to rearreange chicken pieces once in while, for about 1 hour or until chicken is done. 

Mix remaining 2 tbsp. butter and 2 tbsp. flour in a small bowl to a smooth paste.  When chicken is done, make a little room in the center of the pot and stir in the flour paste to thicken the sauce.  Add bacon,  mushrooms and onions and any juice from them to the pot.  Mix gently to incorporate, and simmer over very low heat (uncovered) until mushrooms/onions are reheated and sauce thickens slightly.

I serve mine with mashed potatoes and a salad.  The picture looks good, too.