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COQ AU VIN

Preparation time: 30 minutes. Cooking time: about 1 hour.


List of Ingredients





1 small onion
1 small carrot
1 small celery stalk
20 pearl onions
Salt and freshly ground pepper
8 chicken parts (a whole chicken, disjointed; or ready-cut legs, thighs and
wings, all bone-in)
2 tablespoons sunflower oil
3 ounces diced thick slab bacon
20 whole button mushrooms
2 cups red wine, preferably Burgundy
1 3/4 cups hot chicken stock
1 bouquet garni
Finely chopped Italian parsley, for garnish




Recipe




1. Finely chop the onion, carrot and celery. Peel the pearl onions. Season
the chicken. Heat the oil in a Dutch oven, add the chicken and brown in the
hot oil. Remove and set aside. Add the bacon and cook for 2 to 3 minutes,
then add the mushrooms and toss until lightly colored. With a slotted spoon,
remove the bacon and mushrooms and set aside.

2. Add the chopped vegetables to the pan and cook, stirring, for a few
minutes. Add the wine and reduce by about half, then add the stock, whole
pearl onions and bouquet garni. Bring to a boil. Return the chicken to the
pan, cover, and simmer gently for 30 to 40 minutes, until tender.

3. Remove the chicken and pearl onions and keep hot. Discard the bouquet
garni. Boil the liquid until reduced and slightly thickened, then add the
bacon and mushrooms and stir until hot.

To Serve: Taste the sauce for seasoning, return the chicken and onions to
the pan and sprinkle with chopped parsley.

Serves 4.

PER SERVING: 630 calories, 41 g protein, 19 g carbohydrate, 34 g fat (10 g
saturated), 137 mg cholesterol, 481 mg sodium, 2 g fiber.