Coq Au Vin By Sheila Lukins

1. 1

   1-heat the oil in a large, heavy dutch oven over medium heat.Add the bacon and cook until just browned and crisped, about 10 minutes. remove with a slotted spoon to a bowl lined with paper towel.

2. 2

   2-in the same pot, brown the chicken pieces in small batches over medium heat, about 4 minutes per side. set aside

3. 3

   3-preheat oven to 375deg.

4. 4

   4-add shallots and carrots to the dutch oven and cook over medium-low heat, stirring occasionally, until the shallots wilt, about 10 minutes. stir in the garlic and cook 5 more minutes'

5. 5

   5-add the butter and mushrooms to the pot and cook for 5 minutes. sprinkle vegetables with the flour and cook, stirring, for 2 minutes longer.

6. 6

   6-add broth, wine and cognac. bring to boil; cook until sauce thickens slightly, scraping the gradoo about 5 minutes.

7. 7

   7-stir the tomato paste, red current jelly, brown sugar, thyme, bay leaf, salt/pepper into sauce. return the bacon and chicken to the pot and cover well with sauce. bring to a boil on top of the stove, cover and place in the oven. bake covered for 30 minutes. remove the lid and bake until chicken is cooked through and carrots are tender, about 30 minutes. Stir in 4 tablespoons of the parsley and adjust seasonings.

8. 8

   8- sprinkle remaining 2 tablespoons of parsley over top and serve immediately with either the potatoes or the egg noodles.

No additional tips available.