Quick Coq Au Vin

Makes 4 to 6 servings

ingredients

3 tablespoons olive oil
2 or 3 thick slices bacon, roughly chopped
1 (4-pound) chicken, cut into six pieces
1 cup flour, seasoned with salt and pepper to taste
8 to 10 ounces button or cremini mushrooms, rinsed and halved (optional)
20 whole baby carrots, cut in half
1 clove garlic, peeled and minced
2 cups pearl onions
1 bottle red wine (white works, too)
1 cup chicken broth
1 bay leaf
2 sprigs thyme

directions

Heat the olive oil in a large pot over medium-high heat. Add the bacon and cook until crisp. Transfer to a large plate. Shake the chicken pieces with the seasoned flour in a paper or plastic bag. Brown the chicken in the pot, 4 to 5 minutes per side. Transfer to the plate with the bacon. Sauté the mushrooms (if using), carrots, garlic, and onions in the pot until they just begin to brown, 5 minutes. Pour half the wine into the pan and cook over high heat for about 8 minutes. Add the broth and the remaining wine. Bring to a boil and add the chicken, bacon, and herbs. Return to a boil, then cover and simmer for 45 minutes. Remove the bay leaf and thyme and serve

Source: Doris Toutant