coq au vin

Coq au Vin

6 ounces bacon

6 chicken thighs

3 garlic cloves, minced

½ teaspoon dried thyme

2 tablespoons Cognac

2 cups young red wine, like Pinot Noir or Dornfelder

2 cups chicken stock

8 ounces pearl onions, peeled

8 ounces button mushrooms, sliced

1 tablespoon butter

2 tablespoon gluten-free flour

salt, pepper

Render the bacon in a large pot over medium-low heat until it is crispy.  Remove the crisp bacon, but leave the fat in the pan.  Increase the heat to medium.

Season the chicken with salt and pepper.  Sear the chicken skin side down in the bacon fat until the skin is nicely browned.  Turn the chicken over and sear until the other side browns.  Remove the chicken from the pot and set aside.

Add the garlic and thyme to the pot, stirring constantly, until the garlic becomes fragrant, about 30 seconds.  Add the mushrooms and onions.  Stir often until all of the fond has been removed from the bottom of the pot.

Add the Cognac, wine, and chicken stock.  Bring to a boil.

Add the chicken and bacon to the pot.  Bring it back up to a boil.  Cover, lower the heat, and let simmer until the chicken is fully cooked, about 30-45 minutes.

While the chicken is simmering, make a beurre manie with the butter and flour.  When the chicken is almost done, stir in the beurre manie.  Continue simmering to let the sauce thicken.