Coq Au Vin (Chicken In Wine)
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FROM: - Woman's Day Magazine It's a French classic, goes with roast or mashed potatoes and a simple, vinaigrette-dressed salad.
Have ready two 13 x 9-inch baking pans. Drain thawed pearl onions.
Cut 4 slices thick-cut bacon in 1-inch pieces. Fry in a 10-inch or larger skillet over medium heat until most of the fat is cooked out.
Meanwhile, trim mushrooms and cut in quarters.
Remove bacon from skillet with slotted spoon to paper towels to drain. Pour off all but 1 tablespoon drippings.
In batches brown 8 uncooked thighs and 8 drumsticks in drippings about 2 minutes per side.
To each baking pan add half the cooked bacon and 4 browned drumsticks and thighs.
Cook half the thawed pearl onions in the skillet (save remainder for the potpie) over high heat 5 minutes, stirring often, until browned. Add half to each baking pan.
Cook mushrooms, in 2 batches, in same skillet over high heat 6 to 8 minutes, stirring often, until golden. Add half to each pan.
To each pan add 1-1/2 cups red wine, 1/2 cup broth from soup pot, 2 sprigs fresh rosemary or 1 teaspoon dried, and 1/2 teaspoon salt. Stir to mix.
Bake on lower rack in 400 degree oven 40 minutes or until chicken is opaque near bone.
Cool, cover pans with foil and refrigerate up to 3 days. or freeze in airtight containers up to 2 weeks. (Thaw in refrigerator before reheating.)
TO REHEAT - Bake in foil-covered pan in 350 degree oven 20 to 25 minutes until hot.
Makes 2 pans, 4 servings each