coq au vin

time to make a classic French dish to add to my repertoire. in prep for the first good spoon and in wanting to make a delicious dish for friends, i was happy to find this recipe in "perfect recipes for having people over" by pam anderson. another reason to use dutchie, and a good reason to cook it then transport dinner to their house.

Melt 2 T butter in dutchie- add 2 lb. mushrooms (sliced) and saute until liquid evaporates about 10-12 min. Transfer to a medium bowl then add another 2 T butter and saute 1 lb frozen pearl onions and saute for about 5 min til golden brown. set aside with mushrooms.

Add 3/4 lb bacon to pan- fry until crisp about 8-10 min. transfer to a paper towel. While bacon cooks lay 4 1/2 lb chicken thighs on plate and season with salt and pepper. Working in 2 batches, saute thighs in bacon about 3 min per side until crisp. Transfer to platter as they brown. Add 2 med. onions, chopped, and 4 minced garlic cloves to pan. Saute about 5 min til soft. Whisk in 1/4 cup flour and cook about 1 minute. Whisk in 2 t. dried thyme, 4 bay leaves, and 1 bottle cab or merlot. AND....add chopped bacon. Bring to a boil then cover and reduce for 20 min to let the flavours come together.

Meanwhile heat oven to 300 degrees and add chicken, mushrooms, and onions to pan. Cover and bake for 30 min. Serve. Really good. Maybe get some crusty bread to sop up the delicious flavour. or maybe save it and have it over egg noodles.

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