Poultry - Weeknight Coq au Vin

Beth

Serve with Egg Noodles

ingredients

2 bacon slices, chopped

4 4 oz bone in chicken thighs, skinned

1/2 cup chicken broth

1 Tbs brandy

1 tsp minced fresh thyme

2 tsp tomato paste

1 garlic clove, minced

4 4 oz chicken drumsticks, skinned

1/2 tsp salt

1/2 tsp black pepper

1/4 cup finely chopped fresh flat-leaf parsley, divided

1 1/2 cups sliced cremini mushrooms

1 1/2 cups dry red wine

1 cup chopped carrots

1/2 cup chopped shallots

directions

Cook bacon in a large dutch oven over medium-high heat for 2 minutes. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 2 minutes. Stir in 3 Tbs parsley, mushrooms, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done.

Remove chicken with a slotted spoon; keep warm. Bring cooking liquid to a boil; cook until reduced to 3 cups (about 6 minutes). Return chicken to pan; cook 1 minute or until thoroughly heated. Sprinkle with remaining 1 Tbs parsley.

Source: October 2008