Coq au Vin

I had Coq au Vin at a restaurant last week, and decided to make it. The last time I made Coq au Vin was five years ago. After I had it at a restaurant. I think it will be another five years before I make it again.

Start with a bottle of good red wine and simmer with carrots, celery, onion, garlic, peppercorns and bay leaf for 10 minutes.

Legs and thighs...

Cool the wine mixture...

Then pour it over the chicken and refrigerate overnight.

Take the chicken out of marinade...it's purple now.

Strain marinade and save both the liquid and the vegetables.

Make some bacon and set aside...

Brown the chicken in the bacon fat....

Remove the nicely browned chicken...

Now sautee the vegetables with a touch of brandy...

Add a bit of flour....

Then add the reserved wine and cook until it starts to thicken.

Add some vegetable stock and some parsley and thyme...

Return the chicken to the pot...

And put the pot in the oven at low heat for a couple of hours.

While the chicken's in the oven, heat some butter and oil...

Brown some mushrooms....

And then caramelize some pearl onions.

Remove the chicken from the oven...

And take the chicken out of the pot.

Strain the sauce and throw out the vegetables, then reduce sauce.

Add the mushrooms and onions...

Continue cooking for a few minutes...

And then add the chicken back to the pot yet again. Heat through.

Serve with mashed potatoes...Garnish with bacon and parsley.

And finally. Coq au Vin.