COQ AU VIN

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Contributed by Tamalin Christen
  • 4 strips thick-cut bacon, diced
  • 1 chicken, cut into 8 pieces OR 6 chicken breasts seasoned with salt and pepper
  • 2 leeks, trimmed, cleaned and sliced
  • 1 1/2 cups baby carrots or 1 pkg of petite carrots
  • 1/2 pound button mushrooms, halved
  • 1 tablespoon tomato paste
  • 1 tablespoon minced garlic
  • 2 cups chicken broth
  • 1 cup frozen pearl onions
  • 4 sprigs fresh thyme (or 1/2 teaspoon dried)
  • 4 tablespoons butter, softened
  • 3 tablespoons flour
Saute bacon in a large pot over medium heat until crisp. Transfer bacon to a paper towel-lined plate. 

Pour off all but about 1 tablespoon drippings, increase heat and brown chicken pieces on both sides, about 10 minutes per batch. Transfer chicken to a plate, and pour off all but 1 tablespoon drippings and reduce heat to medium. 

Saute leeks, carrots, and mushrooms in drippings until leeks are soft, about 5 minutes. Stir in tomato paste and garlic and cook for about 2 minutes. 

Add in reserved chicken, chicken broth, onions and thyme. Bring to a boil, reduce heat to medium low and simmer, partially covered, for about 20 minutes. 

Mash butter in a bowl with flour** and stir into stew. Simmer until thickened. Garnish with reserved bacon. Serves 6 - 8. Total time: 1 1/4 hours. 

Serve with crusty bread, or a big bowl of mashed potatoes to soak up the yummy gravy

**Beurre manie {burr mahn-YAY} is french meaning "kneaded butter" and is a great way to thicken soups and stews.



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