Bring a little of the French countryside into your Southern kitchen!
COQ AU VIN
2 tablespoons olive oil
8 slices thick-cut bacon, chopped
5 skin-on, bone-in chicken legs (thigh and drumstick)
Salt and freshly ground black pepper, to taste
3 carrots, peeled and chopped
3 celery stalks, chopped
1 onion, chopped
1 pound assorted mushrooms, chopped
4 cups red wine, divided
½ cup tomato paste
1 quart chicken stock
French bread slices
Preheat oven to 350 degrees. Heat oil in a Dutch oven or large ovenproof skillet. Add bacon and cook for 2 to 3 minutes, stirring to evenly brown. Season chicken with salt and pepper. Add chicken legs to pot and cook until browned, 5 to 6 minutes per side. Transfer chicken and bacon pieces to a plate. Add remaining vegetables to pot and cook until onions are translucent and carrots and celery are beginning to caramelize. Stir in 1 cup wine and tomato paste; simmer for 2 to 3 minutes. Add remaining 3 cups wine and chicken stock, and bring to a boil for about 15 minutes. Return chicken to pot and bring stock back to a boil. Place a tight-fitting lid on pot and remove from heat. Braise chicken in oven for and hour an a half or until chicken and vegetables are very tender. Check seasonings and serve with crusty bread slices.
Yield: 5-6 servings