Classic Coq Au Vin

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This dish should be prepared at least one day before serving which puts it high on my list of dishes to prepare for company. All of the work is done before hand. The recipe is from a restaurant in julienas france, le coq au vin" and i found it in bon appetit."

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Steps

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In a large bowl , combine the first 5 ingredients and refrigerate covered overnight.

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Transfer chicken to a plate.

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Strain and reserve the wine and veggies in separate containers.

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In a large heavy pot over medium heat , cook bacon until crisp.

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Transfer bacon to a paper towel to drain , then crumble.

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Reserve 2 tablespoons of drippings in a small bowl.

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Discard remaining drippings.

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In the same pot , combine 1 tablespoon butter with 1 tablespoon drippings over medium high heat.

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Add chicken in batches and brown on all sides , about 8 minutes per batch.

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Transfer chicken to a large bowl.

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In the same pot , add the reserved veggies and herbs , brown well , about 8 minutes.

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Mix in the garlic and the flour.

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Cook , stirring about 2 minutes.

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Whisk in the wine and return the chicken to the pot.

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Cover and simmer about 45 minutes , or until chicken is cooked through.

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Meanwhile , in a large heavy skillet over medium heat , saute the onions until brown , about 10 minutes.

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Add the mushroo.

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Ingredients

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beaujolais wine, onion, carrot, parsley, thyme, bay leaf, broiler-fryer chickens, bacon, butter, garlic cloves, flour, white pearl onions, whole mushroom, baguette, fresh parsley