Gallic Coq Au Vin

READY IN: 1hr 50mins

INGREDIENTS

  • 6 thick slices bacon, cut crosswise into thirds
  • 12 cupall-purpose flour
  • 2teaspoonssalt
  • fresh ground pepper
  • 12 teaspoondried basil
  • 12 teaspoondried marjoram
  • 12 teaspoondried thyme
  • chicken thigh, and drumsticks(6 each, about 3 lbs.)
  • 3carrots, pared, sliced diagonally 1/2-inch thick
  • 8shallots, peeled, cut crosswise into thirds
  • 24smallwhite pearl onions, peeled(or 12 medium)
  • 20mediummushrooms, stemmed(about 12 oz.)
  • 1 (750 ml) bottle dry red wine
  • 3tablespoonsunsalted butter, room temperature
  • NUTRITION INFO

    Serving Size: 1 (493) g

    Servings Per Recipe:6

    Calories: 366.1

    Calories from Fat 90 g 25 %

    Total Fat 10 g 15 %

    Saturated Fat 5 g 25 %

    Cholesterol 20.7 mg 6 %

    Sodium 884.1 mg 36 %

    Total Carbohydrate41.7 g 13 %

    Dietary Fiber 5.6 g 22 %

    Sugars 12.9 g 51 %

    Protein 7.5 g 14 %

    DIRECTIONS

  • Fry bacon in Dutch oven over medium heat just until crisp, about 10 minutes.Remove with slotted spoon to paper towel to drain and cut into large pieces.
  • Mix flour, salt, pepper, and herbs in shallow bowl.Coat chicken with seasoned flour.Reserve 1/4 cup of the remaining seasoned flour.
  • Heat bacon fat in Dutch oven over medium-high heat.Saute chicken, in batches, in hot fat until golden on all sides.Drain on paper towels.Reduce heat to low.Add carrots, shallots, onions, and mushrooms.Cover pan and cook, shaking pan occasionally, until onions are golden, about 10 minutes.Return chicken to pan and pour in wine.Heat to boiling.Reduce heat and simmer covered 30 minutes.
  • Using slotted spoon, remove chicken and vegetables to platter.Stir reserved flour into butter in small bowl until smooth.Whisk butter mixture, bit by bit, into simmering sauce; cook, stirring constantly, until smooth and thick.Return chicken, vegetables, and bacon to pot.Simmer uncovered until carrots are tender.Serve hot.
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