Bill's RecipesCoq au Vin (Chicken with Wine)3-4 pounds chicken (fryer), or chicken pieces, with skinor 2 pounds chicken breast, cut into 1" pieces several pieces of bacon (optional, can substitute olive oil) 6-8 small onions (1-2" in diameter), peeled 3-4 carrots, sliced 2 cups beef broth 2 cup dry red wine 1 teaspoon salt pepper to taste ½ pound fresh mushrooms. Quarter if large. 2 tablespoons Dijon mustard 2 tablespoons chopped parsley 1 tablespoon cornstarch mixed with same amount of water 1 teaspoon tarragon, dried ½ teaspoon tyme leaves, dried In a large pot, over medium heat, cook the bacon until well done. Remove and reserve bacon, using the fat to cook with. Or, use olive oil. Add chicken, onions and carrots to pot and sauté for about 20 minutes till brown on all sides. Remove and set aside. Put mushrooms in pot and sauté for 10 minutes till lightly brown. Remove and put with chicken. Put broth in pot, stirring to deglaze. Bring to a boil and reduce to 50%. Add wine, mustard and spices to pot, bring to a boil, add chicken, and vegetables. Bring to a boil and simmer for about 30 minutes until chicken is cooked. Stir in bacon and parsley, simmer for a few minutes, and remove all ingredients to a serving dish. Add cornstarch/water mixture to pot, stir, bring back to a boil,
stirring. Pour over chicken. Serve with pasta.
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