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.