MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Legs Coq au Vin
 Categories: Poultry, Wine, Herbs, Vegetables, Booze
      Yield: 4 Servings

      8    Chicken drumsticks
           Salt & pepper
      3 tb A-P flour
      2 tb Canola oil
      1 sl Bacon; chopped
    1/2 c  Carrot; finely chopped
    1/2 c  Onion; finely chopped
    1/2 c  Celery; finely chopped
  1 1/2 c  Mushrooms; chopped
      2 cl Garlic; thin sliced
    1/2 c  Brandy
      1 tb Tomato paste
    750 ml Dry red wine
      1 c  Chicken stock
      2    Thyme sprigs; plus:
           Thyme; chopped, for garnish

  Season the chicken with salt and pepper and dust all over with 2 tb
  flour. In a large cast-iron casserole, heat the oil. Add the
  chicken and cook over moderately high heat, turning, until golden,
  about 5 minutes. Transfer to a plate.

  Add the bacon to the casserole and cook until crisp, 1 to
  2 minutes. Add the carrot, onion, celery, mushrooms, and garlic and
  cook over moderate heat, stirring, until golden, about 5 minutes.
  Stir in the brandy and cook until reduced by half, 1 minute. Stir
  in the tomato paste and the remaining 1 tb flour until
  incorporated. Add the wine, stock and thyme sprigs; bring to a
  boil. Return the chicken to the pot and bring to a simmer. Cover
  and cook over low heat, turning the chicken occasionally, until
  very tender, about 1-1/2 hours. Transfer the chicken to a plate.

  Simmer the sauce until thickened and reduced by half, about
  10 minutes. Season with salt and pepper and discard the thyme
  sprigs. Return the chicken to the sauce and heat through. Garnish
  with chopped thyme and serve.

  Recipe by Eric Ripert

  Recipe FROM: https://www.foodandwine.com

  Uncle Dirty Dave's Archives

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