Known in France as Coq au Vin, this is good in whatever language you speak.
- 4 slices Bacon, cut into 1/2 ” pieces
- 4 pounds skinless Chicken parts (thighs, drumsticks and breasts)
- 1/2 teaspoon Sea Salt or Kosher Salt
- 1/4 teaspoon Pepper
- 1 small Onion, finely chopped
- 1 Carrot, peeled and finely chopped
- 1 rib Celery, finely chopped
- 5 ozs Shallots, peeled and sliced
- 10 ozs White Mushrooms, quartered
- 2 tablespoons unsalted Butter
- 3 tablespoons All Purpose Flour or Wondra
- 1 1/2 cup dry Red Wine as such Pinot Noir or Cabernet Sauvignon
- 8 ozs Low Sodium Chicken Broth or Home made
- 2 tablespoons Tomato Paste
- 2 Bay Leaves
- 1/2 cup loosely packed fresh Parsley (Flat leaf Italian has more flavor than the tight curled variety)
Preheat oven to 325 F.
In a 5 quart cast iron Dutch Oven, cook the bacon over medium high heat until well browned and crispy. Place bacon on a paper towel to drain. Season chicken pieces with salt and pepper. Add half of the chicken parts to the Dutch Oven and cook over medium high heat until well browned on all sides, about 10 minutes. Place browned chicken on a plate and brown the remaining chicken. Take chicken out of Dutch Oven and add to the already cooked chicken in a bowl. Add onion, carrot, celery, shallots and mushrooms to the Dutch Oven and cook about 10 minutes. Place this mix in a bowl and set aside.
In the same Dutch oven melt the butter. Add the flour and stir to make a roux. Stirring constantly for about 2 minutes. Don’t let the flour burn. Whisk in the red wine to deglaze the Dutch Oven and whisk until smooth. Stir in broth and tomato paste. Heat to boiling, whisking frequently for 2 minutes. Add back in all of the cooked chicken, vegetables, bacon and bay leaves. Heat to boiling. Cover and place in oven. Bake for 45 minutes.
To serve discard bay leaves, skim off any excess fat and garnish with parsley.