Julia Child's Coq au Vin

Name: Julia Child's Coq au Vin
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Cuisine: Mediterranean
Ingredients: ½ lb Bacon (1/2 lb bacon slices); 2 pieces Bay Leaves (2 bay leaves); 2 tbsp Butter (2 Tbsp butter); ½ lb White Button Mushrooms (1/2 lb button mushrooms, trimmed and roughly chopped); 3 lb Boneless Chicken Thighs (3 lbs chicken thighs and legs, excess fat trimmed, skin ON); 2 cup Chicken Stock (2 cups chicken stock); 0 pieces Parsley (Chopped fresh parsley for garnish + Several fresh parsley sprigs); 6 pieces Garlic (6 garlic cloves, peeled); 20 pieces Pearl Onion (20 pearl onions, peeled, or 1 large yellow onion, sliced); 2 cup Red Wine (2 cups red wine (pinot noir, burgundy, or zinfandel)); 0 pieces Salt and Pepper (salt and pepper to taste); 0 pieces Fresh thyme (Several fresh thyme sprigs)

70 minMediterranean

Servings6

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Gluten Free
Paleo

Steps

1Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels.
2Cut the bacon into 1 inch by 1/4 inch pieces.Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes.
3Remove the cooked bacon, set aside. Keep the bacon fat in the pan. Working in batches if necessary, add onions and chicken, skin side down. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper.Spoon off any excess fat.
4Add the chicken stock, wine, and herbs.
5Add back the bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through.
6Remove chicken and onions to a separate platter.
7Remove the bay leaves, herb sprigs, garlic, and discard.
8Add mushrooms to the remaining liquid and turn the heat to high. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning.
9Garnish with parsley and serve with potatoes or egg noodles.