It’s no secret that I love wine.  I love it.  And I love cooking with it - particularly red- not just because it gives me an excuse to drink WHILE I’m cooking but because the flavors are perfect for braised meats and stews.  Now that there’s a chill in the air, it’s time to dust off the dutch oven and stew it up with this super simple Coq Au Vin. It’s so delicious, you’ll think you’re in the South of France!  

ONE-POT COQ AU VIN: 

• 1/4 lb bacon, chopped
• 1 Pastured Chicken - quartered (about 3 lbs)
• flour for dredging
• 1 small onion, diced
• 1 shallot, diced
• 1 carrot, diced
• 2 ribs of celery, diced
• 4 cloves of garlic, minced
• herb bundle (thyme and rosemary)
• 1 bay leaf
• 1/2 lb mushrooms, quartered
• 20 pearl onions, blanched and skins removed
• 1/2 bottle Pinot Noir
• 2 TBSP tomato paste
• 2 cups chicken stock
• 1/2 lb quartered potatoes
• salt and pepper to taste

Cook the bacon over medium heat until fat has rendered and bacon is crisp. Remove to a paper towel with a slotted spoon, reserving the fat.  Turn the heat to medium high. Generously salt and pepper the chicken, dredge in the flour, and sear for about four minutes on each side, until golden brown and crispy. Remove the chicken from the pot and set aside.  Add a little olive oil to the pot if it seems dry.  Add the onion, shallot, carrot, celery, and garlic, and pinch of salt.  Saute until tender, then add the bay leaf and herb bundle.  Add the mushrooms and pearl onions, saute for another five minutes.  Pour in the wine and tomato paste, and stir to incorporate.  Add the chicken back to the pan, sprinkle with the reserved bacon, and top off with chicken stock until the chicken is JUST covered. Stir in the potatoes, bring to a simmer, turn the heat down low and partially cover for 1 1/2 hours.  Flip the chicken halfway through for even cooking.  C’est tout!

Serve with a glass of your favorite red wine and enjoy!