Coq Au Vin

Serves 8

10 slices bacon, diced
2 chickens (2 ½ to 3 pounds each), quartered
16 small (1 inch) white pearl onions, peeled
6 scallions (green onions, white and green parts), sliced
1 head garlic, cloves separated and peeled
1 pound mushrooms, wiped clean and quartered
3 tablespoons unbleached all-purpose flour
3 cups St. Julien Bordeaux or other good-quality red wine
1 cup chicken stock or canned chicken broth
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
16 small new potatoes
12 ounces baby carrots, peeled
Chopped fresh parsley (garnish)


1. One day before serving, fry bacon in a large Dutch oven until crisp. Remove the pieces from the pan, drain on paper towels, and reserve. Brown the chicken pieces in batches in the hot bacon fat. Set the chicken aside.
2. Add the onions, scallions, and garlic to the pan and sauté over medium-high heat for 5 minutes. Add the mushrooms and sauté 5 minutes more.
3. Sprinkle the flour over the vegetables and cook 1 minute. Slowly pour in the wine and stock, stirring constantly. Season with the thyme and salt and pepper to taste. Heat to boiling. Remove from heat; add the bacon, chicken, and potatoes, and distribute evenly. Refrigerate covered overnight.
4. The next day, let the coq au vin warm to room temperature before baking.
5. Preheat oven to 350 F.
6. Bake covered in oven for 1 hour. After 1 hour, add the carrots and stir to distribute. Bake for 50 minutes. The chicken should be almost falling off the bone and the vegetables tender.
7. Spoon the coq au vin onto large plates, serving everyone 2 potatoes, 2 onions, and plenty of carrots. Sprinkle with fresh parsley.