Recipe for Coq Au Vin
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    Coq au Vin is a traditional French chicken dish cooked in Burgundy wine.


    2 - 4 lb chicken, each cut into 8 pieces
    3 bay leaves
    ½ tsp (1.4 g) peppercorns, crushed
    3 cloves garlic, crushed
    2 T (29 g) unsalted butter
    2 C (500 ml) Burgundy wine or pinot noir
    1 tsp. Salt
    1/2 tsp. freshly ground pepper
    ¼ C (31 g) flour
    1/4 C mild olive oil
    2 med carrots, peeled and cut into 1 inch pieces
    1 C (59 g) button mushrooms
    1 med white onion, chopped
    1 C (100 g) pearl onions, peeled
    1 med leek, sliced
    4 sprigs fresh thyme


    2 T (2.5 g) Italian parsley, chopped


    Place chicken in a large bowl. Add bay leaves, peppercorns, garlic and wine. Cover and refrigerate for 24 hours. The next day, preheat oven to 350°F (177°C). Remove chicken and reserve marinade; pat chicken dry; season with salt and pepper and sprinkle with flour. In a large Dutch oven, over high heat, in oil, brown in batches and then set the browned chicken to the side. In the same pan add carrots, mushrooms, onion, pearl onions and leek; cook until golden, stirring often. Return chicken to pot and add reserved marinade, stirring to combine. Add thyme, cover and bake 1 hour. Discard thyme sprigs, remove any fat that has risen to the top and serve, garnished with parsley.

    Serving Suggestion

    Traditionally served over buttered egg noodles.

    Prep time: 20 minutes. Marinate time: 24 hours. Cook time: 1 hour. Makes 4 servings.