CHICKEN: Cog Au Vin is the traditional French dish that gives glamour to the chicken stew

COQ AU VIN:


1 large chicken, about 4-5 lbs in weight, cut into 8 pieces


wine marinade:

2 carrots, finely sliced
2 sticks celery, thinly sliced
2 onions, roughly chopped
4 cloves garlic, crushed
1 bay leaf
1 sprig thyme
6 cups red wine


6 tbsp. all purpose flour

4 tbsp. olive oil

1 sprig tarragon

veal or beef or chicken stock

4 oz. streaky bacon; cut into strips

20 pearl onions

1 cup button mushrooms



Rinse and Pat dry chicken pieces. Put them in a large bowl and add in the wine marinade ingredients. Mix well together to coat chicken pieces. Cover bowl and refrigerate overnight.

The next day, remove and pat chicken pieces dry with paper towels, then toss them with the flour. Drain marinade, reserving liquid and the rest of the ingredients.

In a non-stick heavy skillet, heat oil over medium-high heat until hot and brown chicken in batches. Add salt and pepper to taste after pieces are browned and transfer them to an oven-proof casserole.

Add into skillet the carrots, onion and celery from the marinade. Cook until softened; then add the marinade liquid and rest of ingredients. Bring to a boil; then pour mixture over chicken in the casserole placed over medium heat on the stove. Add in enough stock to completely cover chicken pieces. Cover casserole with lid and simmer gently for 20 to 30 minutes or until chicken is just tender.

Meanwhile, fry bacon strips in skillet until crisp and add in pearl onions and mushrooms. Cook mixture together for 10 minutes. Keep warm.

Remove chicken pieces from the casserole, strain sauce and return sauce to casserole. Boil and reduce liquid to thicken sauce. Return chicken pieces together with mushroom mixture. Simmer together for 5 minutes to heat through; then serve, garnished with the sprig of tarragon.