Coq au Vin

So after years of making Coq au Vin I decided that Julia Childs' recipe is the best. Of course, I tweeked it a little because I was afraid that 3 cups of wine would scare my kids off! A large bed of Basmati rice and five chicken legs later...Jesse was licking his fingers and saying it was the best one I'd made. The secret: Merlot and a fresh tomato. Voila!! Succulent chicken that falls right off the bones into your mouth....yummmmm... So much for a traditional Christmas dinner. I guess you have to plan ahead if you want a turkey and stuffing. ;)

Coq au Vin Recipe

 2-3 Strips of chopped bacon

 2-3 pounds chicken legs or thighs

1 large tomato, chopped

 2 onions, quartered 

 2 cups carrots, in large chunks

 1 cup red wine (you can substitute white grape or apple juice)

 1 cup chicken stock 

 Salt and pepper

2 cloves of garlic

 1 bay leaf

 Chopped parsley

1/4 tsp thyme (I say this is optional because I am allergic to it!)

 Flour for coating chicken

 

Sauté the bacon and remove to a side dish, leaving the grease in the pan.

 

Coat chicken in flour and brown in the bacon grease, add olive oil if needed. Top with the vegetables, pour the stock and wine over it and sprinkle with herbs. 

 

Turn heat to low and simmer for 30 minutes. Check the bottom occasionally to avoid scorching.

Serve over rice or with a side of new potatoes.

P.S. You also have to plan ahead if you want pictures of this delicious meal, or it is gone before you get the camera out!!! Maybe next time....