KitchenMagician's Recipe

CHICKEN STEW - COQ AU VIN

Category: Chicken Casseroles

Makes 4 to 6 servings.

3 lb. chicken, skin on
4 slices bacon, chopped
1 9-oz.can pearl onions, drained
6 T. all-purpose flour
salt and pepper
12 small mushrooms
2 cloves garlic, minced
pinch thyme
2 bay leaves
2 sprigs parsley
1/4 brandy, warmed
1 1/2 c. dry red wine wine
2 T. butter, melted
2 T. parsley, chopped

Cut chicken into serving pieces.
Cook bacon in large skillet (not aluminum as this may discolor the sauce) until crisp.
Add onions, cook two minutes. Remove onions and bacon and keep warm.
Combine 4 T. of the flour, salt and pepper on a plate. Roll chicken pieces in flour. Saute in bacon fat left in pan until brown on all sides.
Return bacon and onions to pan. Add mushrooms, salt, pepper, garlic and herbs.
Warm brandy, ignite it, and pour over chicken. Stir in wine.
Cover skillet and simmer very gently about one hour or until chicken is tender.
Place chicken, bacon, onions and mushrooms in serving dish and keep warm.
Blend butter and remaining 2 T. flour to make a smooth paste.
Stir into sauce, whisking until thickened.
Pour sauce over chicken and sprinkle with parsley.

Use chicken legs or thighs. The darker meat of these parts fortifies the robust red wine sauce.
This can also be made with a whole chicken, cut into pieces, if all-dark meat is not desired.