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Pinacle's Chicken Coq au Vin
1 bunch parsley, rinsed and divided
4 sprigs fresh thyme, divided
2 bay leaves
2 whole chickens
4 carrots, peeled and cut in 2-inch sections, divided
4 quarts red wine, divided
6 T. peanut or olive oil
1 T. salt, divided
1 t. pepper, divided
1 bunch pearl onions, approximately 10 in a bunch
1/2 lb. Virginia bacon
2 t. garlic, fresh
1/2 C. flour
Prepare two bouquet garni, dividing parsley, thyme, and bay leaves into two
parts. One is for the marinade; the other will be for cooking the chicken.
Cut chickens in fourths. Remove breast bones. Put in 2-inch-deep baking pan with
one bouquet garni of thyme, parsley, and bay leaf. Add 2 carrots, salt, and
pepper to taste. Cover with 2 quarts red wine and 2 tablespoons olive oil.
Marinate overnight in the refrigerator.
Drain the chicken. Discard marinade. Saute chicken in a fry pan. Keep the meat
in warm saute pan. In the fry pan, saute the garlic, onions, and bacon and then
add to the chicken. Keep the remaining fat. Add flour into the fat, for a roux.
Deglaze with fresh marinade of 2 cups red wine and 1 tablespoon olive oil and
second bouquet garni. Return the chicken to the fry pan. Cover the poultry and
cook for 2 to 3 hours slowly on stovetop or in slow (300�F.) oven.
Yield: 6 to 8 servings
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