Classic Coq au Vin Recipe | Epicurious.com
"Marinating the chicken in the wine mixture adds flavor. Starting two days ahead and rewarming the dish improves that flavor...."
INGREDIENTS
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1 750-ml bottle French Burgundy or California Pinot Noir
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1 large onion, sliced
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2 celery stalks, sliced
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1 large carrot, peeled, sliced
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1 large garlic clove, peeled, flattened
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1 teaspoon whole black peppercorns
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2 tablespoons olive oil
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1 6-pound roasting chicken, backbone removed, cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings with top quarter of adjoining breast, 2 breasts)
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1 tablespoon olive oil
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6 ounces thick-cut bacon slices, cut crosswise into strips
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3 tablespoons all purpose flour
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2 large shallots, chopped
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2 large garlic cloves, chopped
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4 large fresh thyme sprigs
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4 large fresh parsley sprigs
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2 small bay leaves
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2 cups low-salt chicken broth
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4 tablespoons (1/2 stick) butter
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1 pound assorted fresh wild mushrooms (such as crimini and stemmed shiitake)
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20 1-inch-diameter pearl onions, or boiling onions, peeled
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Chopped fresh parsley
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