COQ AU VIN
For six people
Ingredients:
- Pancetta (good size piece)
- Shallots 4-5
- Baby Carrots
- Green Onions (1 bunch)
- skinless, bone in chicken (1kg)
- Olive or vegetable oil
- 1 cup young red wine, Macon or Burgundy
- 1 cup chicken stock
- 1 lb. fresh mushrooms
- 3 to 5 cloves chopped garlic
- 1/2 tsp thyme
- Salt and freshly ground pepper
Cut pancetta into pieces and cook. Keep fat and take out pancetta pieces.
Brown shallots, carrots, green onions, mushrooms and garlic in pancetta fat.
Then take it all out leaving pancetta fat behind.
Meanwhile, place pieces of chicken in a sealable bag containing flour, salt, pepper and dried thyme.
Place chicken in bag and coat it well with mixture.
Then brown chicken in the pancetta fat.
Take chicken out of pan and then cook remainder of flour mixture from the bag.Brown this flour mixture.
This will be very dry and you'll need to scrape. If there is not enough fat to absorb the flour, add a little butter or olive oil until it makes a paste.
Once browned, gradually start adding the wine little by little, while scraping.
Cook a little until it gets dry.
Add chicken stock.
Now add everything back in and cook on low for 45-60min