Coq au Vin

Okay, I have made this a couple of times before - a bit different each time - but it has come out great. It's a classic French dish that is a lot easier than it sounds but there is a LOT of prep work. My brother-in-law and his family are going to be here for the next few days so I thought I would make it. Below is the basic recipe and the "plan," and I'll try to post photos tomorrow. So here is what I use (you will find a lot of variations if you search on-line!)

A whole chicken

A half pound of bacon (this is quite a bit more than most recipes call for but, damn, I loves me bacon!)

Flour

Salt, Pepper

About three garlic cloves and a half dozen shallots, chopped fine

Three large portabella mushrooms, sliced

A small bag of baby carrots

A bottle of pinot noir (actually three bottles, one for the dish and two to accompany it!)

Two to three cups of chicken broth

A handful of fresh thyme sprigs and a half cup of herbes de Provence - marjoram, basil, sage, and rosemary - chopped up fine (you may want to put the thyme and rosemary in a cheesecloth - a mouthful of rough rosemary stems ain't the best!!!)

A few bay leaves

A cup of fresh, chopped parsley

Also, keep the butter and even the olive oil (???) handy!

I know, I know. Those trained in classical French cooking are probably shaking their heads at my "interpretation" of this dish, but isn't that what cooking is all about? Regardless, this is really good! So here is what you do with all of this mess.

Cut that chicken up and throw it in some flour so it's coated well, than set it aside. Dice the bacon and fry it in a LARGE pan (I use a large stock pot) then set it aside to drain. Now, brown the chicken in the bacon fat (you might need to add some butter or oil - your choice). Once the chicken is all browned, set it aside for a minute. Now toss the garlic, shallots, carrots and mushrooms into the pot and cook them until the carrots are getting soft.

All you have to do now is add the stock and the wine (yes, a whole bottle!) then the herbs (NOT the parsley!) and simmer for at least an hour. After an hour, you can add some cornstarch, flour, or tomato paste (my favorite) to thicken it a bit, then serve.

Here is how I like to plate it. On a large, oblong serving dish, spoon out the chicken pieces in the middle, then surround them with the vegetables and some sauce, then top the whole thing with the chopped parsley and the crispy browned bacon that you set aside.

Serve, and watch even grumpy old Aunt Mabel smile - this stuff is so good, so give it a try and let me know!

Pictures to follow!