Coq au Vin
4 slices bacon, cut into 1/2-inch pieces
4 pounds chicken parts
(thighs, drumsticks, and/or breasts), skin removed
1/2 tsp salt
1/4 tsp coarsely ground pepper
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
20 pearl onions, (1 cup),
soaked in warm water and peeled
1 package (12 ounces) mushrooms,
each cut in half or into quarters if large
2 TBs margarine or butter
3 TBs all-purpose flour
1 1/2 cups dry red wine
1 cup chicken broth
2 TBs tomato paste
1 tsp Signature Spices Classic Herb Blend
2 bay leaves
1/2 cup loosely packed fresh parsley leaves and stems, chopped
Preheat oven to 325 degrees F. In 5-quart Dutch oven, cook bacon over medium
heat until browned. With slotted spoon, transfer bacon to paper towels to drain.
Sprinkle chicken with salt and pepper. To bacon fat in Dutch oven, add half of chicken
and cook over medium-high heat 10 minutes or until browned on all sides. With
slotted spoon, transfer chicken to large bowl. Repeat with remaining chicken. To
same Dutch oven, add chopped onion, carrot, and celery, and cook 10 minutes or
until vegetables are tender, stirring occasionally. With slotted spoon, transfer to bowl
with chicken. Add pearl onions and mushrooms to Dutch oven and cook 8 minutes or
until browned, stirring occasionally. Transfer to bowl with chicken. In same Dutch
oven, melt margarine. Add flour and cook 2 minutes, stirring frequently. With wire
whisk, whisk in wine until smooth. Stir in broth and tomato paste. Heat to boiling,
whisking frequently; boil 2 minutes.
Return chicken, vegetables, and three-fourths of bacon to Dutch oven. Add Classic
Herb Blend and bay leaves; heat to boiling. Cover Dutch oven and bake 40 to 45
minutes or until chicken is very tender and juices run clear when thickest part is
pierced with tip of knife, turning chicken once during baking. To serve, discard bay
leaves. Skim and discard fat. Transfer Coq au Vin to large serving bowl; sprinkle with
parsley and remaining bacon.
