Coq au Vin

Ingredients

• 4  strips. 
• 4  .6 lb. chicken legs and thighs. this weight usually gives me 4 legs and 4 thighs 
• 2 cups wine such as cabernet sauvignon
• 1 serving salt and pepper freshly ground
• 8 ounces bacon cut into ½-inch dice
• 3 tablespoons olive oil extra virgin extra-virgin
• 1 medium onion finely chopped
• 8  garlic clove thinly sliced
• 10  pearl onions white peeled
• 0.5 pound crimini mushrooms 
• 3 tablespoons flour all-purpose
• 1 tablespoon tomato paste 
• 2 tablespoons cognac 
• 1  chicken livers coarsely chopped
• 2  bay leaves 
• 5  thyme sprigs fresh

Equipment

• bowl
• oven
• pot
• dutch oven

Directions

1. Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight.
2. Preheat oven to 325 degrees.
3. Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.
4. Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes.
5. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.)
6. Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side.
7. Transfer to a plate.
8. Add onion to pot, and cook 4 to 5 minutes.
9. Add garlic, and cook 2 minutes.
10. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes.
11. Add Cognac, and cook, stirring, 1 minute.
12. Return bacon and chicken to pot.
13. Pour in reserved wine, and add chicken liver and herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.
14. Yunhee Kim