Janeth's Coq a Vin Recipe

I used my beautiful Revol cocotte for this tasty recipe.

Ingredients:

• 2 tbsp olive oil

• 1/2 lb pearl onions

• 1/2 lb white mushrooms

• 1 white onion, sliced

• 1 pack of bacon

• 1 chicken, cut in 8ths

• Salt to taste

• 1/2 lb carrots, cut in 1-inch pieces

• 1 tsp garlic chopped

• 1/2 bottle dry red wine

• 1 cup chicken stock

• 10 fresh thyme sprigs

• 2 tbsp unsalted butter

• 1 1/2 tbsp all-purpose flour

Directions:

1. Preheat the oven to 250 degrees F.

2. Heat oil in a cocotte. Add bacon and cook over medium heat for 10 minutes, until lightly browned. Remove bacon.

3. Lay chicken out on paper towels and pat dry. Add salt to taste. Brown the chicken pieces in batches in a single layer for about 5 minutes. Remove chicken and set aside with the bacon. Continue to brown until all the chicken is done. Set aside.

4. Add white onions and carrots to the pan and cook over medium heat for 10 minutes, stirring until the onions are lightly browned. Add garlic and salt to taste, cooking for 1 more minute.

5. Add the bacon and chicken into the cocotte. Then add the wine, chicken stock, and thyme and bring to a simmer. Cover the cocotte with a lid and place in the oven for 30 to 40 minutes. Remove from the oven and place on top of the stove.

6. In a seperate bowl mash 1 tbsp of butter and the flour together and stir. Then add the paste into the stew. Add the pearl onions.

7. In a medium saute pan, add 1 tbsp of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes. Then add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Add salt to taste and enjoy your tasty coq a vin!