Classic Coq au Vin

Classic Coq au Vin
Photo by Brian Leatart

Ingredients

  • 1 tablespoon olive oil
  • 1 6-pound roasting chicken, backbone removed, (2 drumsticks, 2 thighs, 2 wings with top quarter of adjoining breast, 2 breasts)
  • 20 1-inch-diameter pearl onions, or boiling onions
  • 1 teaspoon whole black peppercorns
  • 1 large onion
  • 3 tablespoons all-purpose flour
  • 4 large fresh parsley sprigs
  • + 14 more ingredients
    • 4 large fresh thyme sprigs
    • 2 large garlic cloves
    • 2 large shallots
    • 6 ounces thick-cut bacon slices
    • 1 large carrot
    • 1 pound assorted fresh wild mushrooms (such as crimini and shiitake)
    • 2 small bay leaves
    • 2 tablespoons olive oil
    • 4 tablespoons butter
    • 1 large garlic clove
    • fresh parsley
    • 2 cups chicken stock or low-sodium chicken broth
    • 2 celery stalks
    • 1 750-ml bottle French Burgundy or California Pinot Noir

Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 minutes. Cool completely; mix in oil. Place chicken pieces in large glass bowl. Pour wine mixture over chicken; stir to coat. Cover and refrigerate at least ...

View full recipe at Epicurious

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