Coq au Vin

Coq au Vin

                Ingredients                                Yield: 4 servings

• 4                     Chicken Legs
• as needed       All-purpose Flour, for                                 dredging
• 250ml (1c)      Red Wine
• 100g (4strips) Bacon, diced
• 250ml (1c)      Chicken Stock
• 200g (1box)    Button Mushrooms,                                     quartered
• 30-40              Pearl Onions, peeled
• 30g (2Tbsp)    Butter
• 2 cloves          Garlic, crushed
• Bouquet Garni:
• 1           Carrot
• 1/2       Leek, white part only
• 3           Bay Leaves
• 5 sprigs Thyme 

               Instructions

1. In a pot, render your diced bacon until crispy. 
2. Coat your chicken legs with all purpose flour and season with salt and pepper. 
3. While your bacon is getting crispier, add your garlic and pearl onions so that they can begin caramelizing. After it has completed caramelizing, remove the onions, garlic and bacon from the pot. Place to the side for now. 
4. Using the bacon fat, sear your chicken legs until they are golden brown. 
5. Remove the seared chicken from the pot. Deglaze it with your red wine. Be sure to scrap the bottom of the pot with a spoon. 
6. Add the chicken, onions, garlic, and bacon back to the pot. Cover it with the chicken stock and add the bouquet garni. 
7. Bring the liquid up to a boil. Cover with a lid and bake it at 350 degrees F for about 1 hour. 
8. While the chicken is cooking, sauté your mushrooms in a pan with butter until nice and brown. Place to the side. 
9. Remove the chicken from the oven, and take out the bouquet garni and the chicken legs. 
10. Add a buerre manier (equal parts butter and flour) to the liquid in the pot and stir until it thickens a little. 
11. Plate up your chicken with your mushrooms and pour your sauce over top. 
12. It is now ready to serve!

Check out the video!
https://www.youtube.com/watch?v=z61mHliPC2U