Coq Au Vin 201212171 Jung Hin Min (Tom)

Coq au Vin

Recipe

2	slices	bacon
2	Tb	oil, olive
1	whole	chicken, whole, cut up
6	cloves	garlic, chopped
8	oz	onions, pearl frozen
8	oz	mushrooms, white button
1	10.5 oz can	beef consommé
8	oz	wine, dry red
8	oz	chicken broth
3	Tb	tomato paste
3	medium	bay leaves, whole dried
2	Tb	butter, salted
2	Tb	flour
0.5	tsp	salt and pepper to taste

Cut bacon into small pieces, brown bacon in large pan, add oil. Brown chicken in pan, remove chicken, add garlic and onions, sauté for 3 minutes. Add mushrooms, chicken, consommé, wine, bay leaves, tomato paste and enough of the broth to just cover chicken. Reduce heat to simmer, cook for 25 minutes, until chicken is tender. Remove chicken to platter. Add flour to some of the juice and add to gravy to thicken, add butter. Salt and pepper to taste. Spoon over chicken and serve.
Serve with crusty bread.