Main dishes | Easy coq au vin..

Yields: 4 servings Prep time: 30 minutes Cook time: 1 hour 30 minutes

Ingredients:

• 1 (3-pound) chicken, cut into 8 pieces
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup dry red wine
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 cup chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 pound small pearl onions, peeled
• 1 pound button mushrooms, quartered
• 1/4 cup all-purpose flour
• 1 tablespoon butter
• Chopped fresh parsley for garnish

Equipment:

• Large Dutch oven or pot
• Large bowl

Instructions:

1. Season the Chicken: In a large bowl, toss the chicken pieces with salt and pepper.

2. Sear the Chicken: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.

3. Sauté the Vegetables: Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.

4. Deglaze the Pot: Pour the red wine into the pot and scrape up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes.

5. Combine Ingredients: Return the chicken to the pot. Add the diced tomatoes, chicken broth, tomato paste, thyme, rosemary, black pepper, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until the chicken is very tender.

6. Add Onions and Mushrooms: Stir in the pearl onions and mushrooms. Cook for an additional 15-20 minutes, or until the vegetables are tender.

7. Thicken the Sauce: In a small bowl, whisk together the flour and butter until smooth. Gradually whisk in some of the hot cooking liquid from the pot until smooth. Pour the mixture back into the pot and cook, stirring constantly, until the sauce has thickened.

8. Serve: Remove the bay leaf. Garnish with chopped parsley and serve hot with crusty bread.

Tips & Variations:

• For a richer flavor, use a good quality red Burgundy wine.
• Add a sprig of fresh thyme and a sprig of fresh rosemary to the pot during cooking.
• Serve the Coq au Vin with mashed potatoes, egg noodles, or rice.
• For a shortcut, use a rotisserie chicken instead of cutting up your own.

Enjoy ..