Coq au Vin

Ingredients

• 3 slices bacon chopped
• 2  bay leaves 
• 0.5 teaspoon pepper black freshly ground
• 1 cup carrots chopped
• 16 ounce chicken breast halves 
• 8 ounce skin-on chicken drumsticks 
• 8 ounce chicken thighs 
• 0.5 cup plums dried pitted quartered
• 0.5 teaspoon rosemary dried crushed
• 1 teaspoon thyme leaves dried
• 2.3 ounces flour all-purpose
• 2 cups red wine 
• 1 teaspoon salt 
• 1 cup onion yellow chopped

Equipment

• bowl
• frying pan
• slotted spoon
• dutch oven

Directions

1. Combine first 10 ingredients in a large bowl; cover and marinate in refrigerator at least 4 hours or up to 24 hours.
2. Remove the chicken from marinade, reserving marinade, and pat chicken dry.
3. Place flour in a shallow dish. Dredge the chicken in flour; set aside.
4. Cook bacon in a large Dutch oven over medium-high heat until crisp.
5. Remove bacon from pan, reserving drippings in pan; set bacon aside.
6. Add half of chicken to pan; cook 4 minutes, browning on all sides.
7. Remove chicken from pan. Repeat procedure with remaining chicken.
8. Remove onion and carrot from marinade with a slotted spoon, reserving marinade.
9. Add onion and carrot to pan; saut for 5 minutes or until softened. Stir in marinade, scraping pan to loosen browned bits.
10. Add chicken, bacon, dried plums, and bay leaves; bring to a simmer. Cover, reduce heat, and simmer 1 hour and for 20 minutes or until chicken is tender. Discard bay leaves.
11. Garnish with parsley, if desired.