We sure did watch Julie and Julia while making this. And I almost cried when I tasted it. I can't believe I've gone this long without Coq Au Vin in my life. A lengthy process, but so undoubtedly worth it.
- 4 slices thick cut bacon
- 3 lbs chicken breasts and legs, skin on (two breasts and two drumsticks)
- 1 yellow onion, chopped
- 2 tsp minced garlic
- 2 bay leaves
- 1 sprig fresh rosemary, minced
- 2 cups red wine
- 2 cups chicken broth
- 2 tbsp butter
- 3 tbsp flour
- 10 oz sliced mushrooms
- ¼ tsp pepper
- ½ tsp salt (or, to taste)
- Preheat oven to 250 degrees.
- Fry the bacon over medium heat in a dutch oven or large heavy-bottomed pot.
- After it’s fried, remove the bacon and place on paper towels to drain.
- Once cool, chop bacon and set aside. Keep the bacon grease in the pot.
- Turn heat to high and place chicken, skin-side down in the pot. Sear chicken until golden brown on both sides, about eight minutes.
- Then, add the onions, garlic, bay leaves and rosemary. Continue sautéing until the onions begin to soften, about six minutes.
- Add the chicken broth and red wine. Bring to a boil, then reduce heat to a simmer.
- Cover and let simmer for 30 minutes.
- After 30 minutes, carefully remove the chicken from the pot and place in an oven-safe dish. Keep chicken warm in the oven while you work on the sauce.
- Stir the flour and butter (butter should melt instantly in the pot) into the red wine sauce. Bring back up to a boil and stir constantly----sauce should be begin to thicken.
- Add mushrooms, chopped bacon, salt and pepper and continue cooking for 10-12 minutes. Keep in mind that the sauce will also thicken up a bit when it cools.
- Place chicken back in sauce and serve with roasted potatoes and/or greens.
- Die of happiness.