Food Network: Coq au Vin

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Coq au Vin
Recipe courtesy Tyler Florence

Ingredients
4 slices bacon
2 chicken breasts
2 thighs
2 legs
1/2 cup flour
Salt and pepper
2 cloves garlic, chopped
2 cups pearl onions, peeled
2 cups mushrooms
2 carrots, cut in 2-inch pieces
1/4 cup cognac or brandy

1 bottle Burgundy wine
2 cups chicken broth
5 sprigs fresh thyme
2 teaspoons herbs de Provence
3 bay leaves
Fresh parsley, chopped, for garnish

Directions
In a large, heavy skillet or Dutch oven, fry the bacon
over medium heat until crisp. Transfer bacon to paper towels to drain. Coat
chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both
sides.
Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour
cognac into a small glass. Remove pan from heat, pour in cognac, put pan back on

the flame. Flambe by lighting a long match and holding it just above the pot and
light the fumes. The brandy will catch fire and the flames will burn out within 1
minute. When the flames die down, gradually stir in the wine and broth. When the
wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover
and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may
want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening
process.
To serve, top the chicken and vegetables with reserved crumbled bacon and fresh
parsley.