Coq au Vin

Ingredients

• 1 whole chicken, cut into 8 pieces (bones left in)
• 3 tbsp olive oil
• 1 medium onion, diced
• 2 large carrots, scrapped and diced
• 3 large shallots, chopped
• 5 cloves garlic, rough chopped
• 2 tbsp tomato paste
• 1 750ml bottle of red wine (pinot noir or cab sauv)
• 3 cups chicken stock, homemade preferably
• 1 bay leaf
• 5 large sprigs thyme
• 5 whole peppercorns
• 3 tbsp butter
• 3 tbsp flour

Instructions

1. Instructions
2. Heat a dutch oven over medium high heat and add olive oil. When it just begins to smoke add the chicken pieces without crowding (2 batches preferably), saute 8-10 minutes. Remove chicken and place on a plate while you finish the remaining pieces, removing to plate when they are browned. Add onion, carrots and shallot and saute for 8-10 minutes. Add garlic and tomato paste and cook for another 5 minutes. Add red wine and chicken stock and bring to a boil for 20-25 minutes, until reduced by 1/2. Add chicken pieces and any juices that have accumulated on the plate back to the pot along with the bay leaf, thyme and peppercorns. Cover pot almost completely and simmer for 1 1/4 hours, turning the chicken once.
3. When the chicken is done, remove it to a plate and strain the juices through a fine meshed sieve, pressing on the vegetables to extract as much juice as possible. Return the juice to the pot and heat on medium low. Skim off any fat. Mash the butter and flour together with a fork in a small bowl. Slowly add to the red wine sauce, whisking to incorporate. Bring to a bare simmer.
4. Return chicken to the sauce and let reheat for a few minutes before serving.
5. I served this with mashed potatoes moistened with reduced chicken stock and steamed spring peas. YUM!

https://www.farmgirlgourmet.com/2008/04/thanks-monica.html

Recipe courtesy of www.farmgirlgourmet.com. Reprinting without permission is unethical.