Coq au Vin

3- 4 lbs chicken parts

1 yellow onion, sliced

½ lb carrots

1 cup chicken stock

2-4 Tablespoons oil

1 lb small onion, peeled

1⁄2 lb whole mushroom

2 beef bouillon cubes

1 cup kosher red wine

salt and pepper

1 garlic clove

thyme and parsley (optional)

1 Tablespoon flour

 

Heat the olive oil in a large Dutch oven. Add the sliced onion and cook over medium heat for 8 to 10 minutes.

Brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Set aside.

Add the carrots and small onions to the pan and cook over medium heat for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 additional minute. Add the chicken, the wine, chicken stock, parsley and thyme and bring to a simmer. Cover the pot with a tight fitting lid and simmer on top of the stove for about 1 hour.

Mix the flour with some of the sauce and stir into the stew. In a medium frying pan, add some oil and cook the mushrooms over medium-low heat for 5 to 10 minutes. Add the mushrooms to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

 

Done