Coq au Vin

By Jahel

Ingredients

• 2 T olive oil
• 4 slices thick cut bacon, cut crosswise into 1/4 inch slices
• 4 whole chicken legs
• 1/4 c brandy
• 8 carrots, peeled and cut on an angle into 2 inch pieces
• 4 bay leaves
• 3 T flour
• 3 cloves garlic, grated
• 2 c dry red wine
• About 2 c beef stock
• 1 c white mushrooms, halved
• Chopped fresh flat leafed parsley for garnish

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a large pot with a lid, heat the oil over medium high, add bacon. Cook, stirring occasionally, until golden brown, 3 to 5 minutes. Using a slotted spoon, transfer to a paper towel lined plate to drain.
Season the chicken with salt and pepper and add to the bacon drippings in the pot. Cook over medium high heat until evenly browned, about five minutes per side. Transfer the chicken to the plate. Add the brandy to the pot and stir, to scrape up any browned bits from the bottom of the pot. Simmer until reduced by half, 1 to 2 minutes. Return the chicken to the pot. Add the carrots and bay leaves. Cover and cook over medium low heat for 10 minutes.
Uncover the pot. Sprinkle the flour on top of the chicken and stir gently. Cover and cook until the flour is absorbed, about five minutes.
Add the reserved bacon and garlic. Add the wine and enough stock to just cover the chicken. Cover and simmer over medium low heat until the chicken is cooked through, 20 to 25 minutes. Add the mushrooms and cook until tender, about five minutes. Discard the bay leaves. Divide among shallow bowls. Top with parsley.