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.