Coq Au Vin

Once you have this dish you will definitely feel like such a grown up. The flavors are so rich and heavy you wont need a big plate. My kids were not so fond of it, they said it tasted "To Winey" I served this with steamed potatoes but next time will pour over egg noodles.

Ingredients:

1 4 – 5 pound chicken cut into 8 parts (skin removed)

8 Cups Dry Red Wine (I used Burgundy)

2 large onions quartered

3 medium carrots, peeled and quartered

2 cloves garlic smashed

1 bouquet garni (1 sprig each parsley and thyme, bay leaf, and 1 celery stalk, Tied in a square of cheesecloth)

2 tablespoons olive oil

1 large piece pancetta (equal to one full slice of thick cut bacon)

1/2 Cup cognac

1 lb white mushrooms cleaned and sliced

Salt and pepper to taste

2 tablespoons cornstarch dissolved into 2 tablespoons cold water

Directions:

Place chicken, wine, vegetables, garlic and bouquet garni in a large bowl, cover and refrigerate for 24 hours

Remove chicken from the marinade (reserve marinade)and pat dry. Brown chicken in olive oil using a large casserole on medium high heat. Remove the vegetables from the marinade add them to the dutch oven (still reserving marinade) and add the salt pork. Cover and warm through for 10 minutes. Add the cognac and carefully light. Once the flames go away, add the mushrooms, marinade, salt and pepper and simmer for 2 hours.

Remove the chicken and vegetables from the pot, place in a casserole dish covered to keep warm.

Degrease the broth, bring to a boil and whisk in the cornstarch mixture. Reduce until desired thickness about 45 minutes or so, you want a think gravy. Add the chicken and vegetables and warm through.