Name: Traditional Coq au Vin
Total time: 75 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 whole chicken, cut into pieces; 2 cups red wine; 1 cup chicken broth; 4 slices bacon, diced; 1 onion, chopped; 2 cloves garlic, minced; 1 cup mushrooms, sliced; 2 tbsp butter; 1 tbsp flour; salt and pepper to taste

A classic French dish of chicken braised in red wine with mushrooms, onions, and bacon.

Method

Season chicken with salt and pepper.
In a large pot, cook bacon until crispy. Remove and set aside.
In the same pot, brown chicken on all sides. Remove and set aside.
Add onion and garlic to the pot, sauté until softened.
Stir in mushrooms, then add red wine and broth.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Add chicken back to the pot, cover, and simmer for 30 minutes.
In a small bowl, mix butter and flour to make a slurry. Stir into the pot.
Simmer for 10 more minutes until sauce thickens.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.