COQ AU VIN
Serves: 6
■ 5 tbsp (75 mL) flour
■ Salt and freshly ground pepper 4 whole chicken legs, halved, plus 4 thighs (about 5 lbs/
■ 2.3 kg total)
■ 2 tbsp (30 mL) unsalted butter, plus 1 tbsp (15 mL) softened
■ 10 small dry shallots or
20 pearl onions, peeled, whole
■ 4 oz/115 g (4 slices) bacon, chopped
■ 1 bottle (750 mL) red wine, Burgundy preferred
■ Bouquet garni ( fresh flat-leaf parsley, thyme sprigs, 1 bay leaf ) tied in a bundle with string
■ 8 oz (225 g) fresh mushrooms, quartered if large
1. Preheat oven to 325 F (160 C). In a bowl, combine 4 tbsp
(60 mL) of the flour with salt and pepper, and coat chicken parts.
2. Melt 2 tbsp butter over medium heat in large, heavy ovenproof pot or casserole and cook shallots for about 3 minutes. Add bacon, stirring and continuing to cook until shallots are caramelized and bacon is crisp, about 3 minutes. Use a slotted spoon to transfer shallots and bacon to a plate.
3. Brown chicken in hot fat over medium heat in batches until golden brown, 5-8 minutes. Return shallots and bacon to the pot and add the wine, bouquet garni and mushrooms.
4. Bring to a simmer for 10 minutes, then cover, transfer to preheated oven and bake about 1 hour, until chicken is tender. Discard bouquet garni.
5. Transfer chicken to a plate or large bowl, cover with aluminum foil and keep warm.
6. In a small bowl, make a beurre manié by working the remaining tablespoon of flour into the tablespoon of soft butter with a fork.
7. Add to sauce in pot and heat over medium heat, until sauce thickens, about 15 minutes. Return chicken to sauce, heat and serve.