Coq au Vin
INGREDIENTS
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3 tablespoons olive oil
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1 (4 pound) chicken, cut into 8 pieces
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1/2 cup all-purpose flour, lightly seasoned with salt and pepper
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For the Sauce:
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1/3 cup brandy
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3 cups red wine
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2 cups chicken stock
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1/4 cup balsamic vinegar
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1 tablespoon coarse-grained Dijon-style mustard
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About 36 red or yellow pearl onions, peeled
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1 (16 ounce) can chopped tomatoes with their juice
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4 garlic cloves, thinly sliced
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1 pound baby carrots, scraped
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3 ribs of celery, cut on the diagonal into 1/4-inch pieces
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3 cups sliced button mushrooms
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2 tablespoons chopped fresh rosemary
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Salt and freshly ground black pepper
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1/4 cup chopped fresh parsley
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