MSGID: 1:396/45.0 66f4a1c6   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Coq Au Vin   
    Categories: Oultry, Wine, Herbs, Vegetables, Booze   
         Yield: 4 servings   
       
         3 lb Chicken legs & thighs   
     2 1/2 ts Kosher salt; more as needed   
       1/2 ts Fresh ground black pepper;   
              - more to taste   
         3 c  Hearty Burgundy wine   
         1    Bay leaf   
         1 ts Chopped fresh thyme leaves   
         4 oz Lardons, pancetta or bacon,   
              - diced in 1/4" pieces   
         3 tb Extra-virgin olive oil; more   
              - as needed   
         1 lg Onion; diced   
         1 lg Carrot; peeled and diced   
         8 oz White or brown mushrooms;   
              - halved if large, sliced   
         2 cl Garlic; minced   
         1 ts Tomato paste   
         1 tb A-P flour   
         2 tb Brandy   
         3 tb Unsalted butter   
         8 oz Peeled pearl onions   
           pn Sugar   
         2 sl White bread; cut in   
              - triangles, crusts off   
       1/4 c  Chopped parsley; more for   
              - serving   
       
     Season chicken with 2 1/4 teaspoons salt and 1/2   
     teaspoon pepper. In a large bowl, combine chicken, wine,   
     bay leaf and thyme. Cover and refrigerate for at least 2   
     hours or, even better, overnight.   
        
     In a large Dutch oven or a heavy-bottomed pot with a   
     tightfitting lid, cook lardons over medium-low heat   
     until fat has rendered, and lardons are golden and   
     crisp, 10 to 15 minutes. Using a slotted spoon, transfer   
     lardons to a paper-towel-lined plate, leaving rendered   
     fat in pot.   
        
     Remove chicken from wine, reserving the marinade. Pat   
     chicken pieces with paper towels until very dry. Heat   
     lardon fat over medium heat until it’s just about to   
     smoke. Working in batches if necessary, add chicken in a   
     single layer and cook until well browned, 3 to 5 minutes   
     per side. (Add oil if the pot looks a little dry.)   
     Transfer chicken to a plate as it browns.   
        
     Add diced onion, carrot, half the mushrooms and the   
     remaining 1/4 teaspoon salt to pot. Cook until   
     vegetables are lightly browned, about 8 minutes,   
     stirring up any brown bits from the pot, and adjusting   
     heat if necessary to prevent burning.   
        
     Stir in garlic and tomato paste and cook for 1 minute,   
     then stir in flour and cook for another minute. Remove   
     from heat, push vegetables to one side of pot, pour   
     brandy into empty side, and ignite with a match. (If   
     you’re too nervous to ignite it, just cook brandy down   
     for 1 minute.) Once the flame dies down, add reserved   
     marinade, bring to a boil, and reduce halfway (to 1 1/2   
     cups), about 12 minutes. Skim off any large pockets of   
     foam that form on the surface.   
        
     Add chicken, any accumulated juices and half the cooked   
     lardons to the pot. Cover and simmer over low heat for 1   
     hour, turning halfway through. Uncover pot and simmer   
     for 15 minutes to thicken. Taste and add salt and   
     pepper, if necessary.   
        
     Meanwhile, melt 1 tablespoon butter and 2 tablespoons   
     oil in a nonstick or other large skillet over   
     medium-high heat. Add pearl onions, a pinch of sugar and   
     salt to taste. Cover, reduce heat to low and cook for 15   
     minutes, shaking skillet often to move onions around.   
     Uncover, push onions to one side of skillet, add   
     remaining mushrooms, and raise heat to medium-high.   
     Continue to cook until browned, stirring mushrooms   
     frequently, and gently tossing onions occasionally, 5 to   
     8 minutes. Remove onions and mushrooms from skillet, and   
     wipe it out.   
        
     In same skillet, melt 2 tablespoons butter and 1   
     tablespoon oil over medium heat until bubbling. Add   
     bread and toast on all sides until golden, about 2   
     minutes per side. (Adjust heat if needed to prevent   
     burning.) Remove from skillet and sprinkle with salt.   
        
     To serve, dip croutons in wine sauce, then coat in   
     parsley. Add pearl onions, mushrooms and remaining half   
     of the cooked lardons to the pot. Baste with wine sauce,   
     sprinkle with parsley and serve with croutons on top.   
        
     By; Melissa Clark   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
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