Pa Pa's Coq Au Vin

1. 1

   Add the flour to a 1 gallon plastic bag and lightly season with salt and pepper.

2. 2

   Place the chicken pieces, a few at a time, into the bag and shake to coat all of the chicken.

3. 3

   Remove the chicken from the bag to a plate to rest.

4. 4

   Recoat chicken if needed.

5. 5

   Add the 2 tablespoons of water to a large, 12-inch pan or cast-iron skillet over medium heat along with the diced bacon.

6. 6

   Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes.

7. 7

   Remove the bacon from the pan and set aside.

8. 8

   Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan.

9. 9

   Remove the chicken and brown onions, mushrooms, celery and carrots in the bacon fat.

10. 10

    Transfer the chicken and vegetables into a 7 to 8-quart Dutch oven and refigerate.

11. 11

    Next day remove pot and heat in a 325 F oven until chicken is 170F internally.

12. 12

    Meanwhile, add 1/4 to 1/3 cup of reserved flour to 1/4 cup reserved bacon fat and stir continuously over medium heat until mahogony colored.

13. 13

    Don't burn.

14. 14

    Using a partially opened lid or a strainer, pour the pot's liquid into a pan and mix in roux until desired thickness.

15. 15

    Taste carefully and adjust seasonings.

16. 16

    Return sauce to pot and either serve from pot or place everything into a large, casserole type serving dish.

* Per serving · 4 servings · Values may vary.