Coq au Vin

This meal is rustic and full of rich flavors.  The French know what they are doing...in the kitchen :)

 

 

2 Tablespoons olive oil

1/4 pound bacon, cut into 1 inch pieces

4 chicken breasts (I cut mine into thirds)

1 yellow onion, diced

2 large carrots, sliced

1/2 pound mushrooms

1 cup chicken stock

6 cloves garlic, mashed

1/2 bottle red wine (about 3 cups)

1 bunch fresh thyme

1 Tablespoon butter

1 Tablespoon flour

salt & pepper

 

Add olive oil to dutch oven.  Bring to heat and add bacon pieces.  Cook until lightly browned.  Remove bacon using a slotted spoon.  Season chicken with salt and pepper on both sides.  Place in dutch oven and brown on both sides.  Remove chicken.  Add onion, carrots, mushrooms and garlic to dutch oven.  Pour in wine.  Add bacon.  Stir thoroughly.  Bring to a light boil.  Add chicken to mixture.  Add thyme.  Pour in chicken stock.  Cover and cook in preheated oven at 350 for 45 minutes.  Remove from oven and place on stove at medium heat.  Prepare a "Beurre Manie" paste - combine butter and flour in a small bowl, mix until it forms a paste.  Mix the paste into the stew a little at a time.  Simmer for 5 to 10 minutes.

 

Delicious served with parsley potatoes, buttered peas and a delicious hunk of French bread!