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Coq au Vin (Chicken Braised in Red Wine)

From the kitchen of Martin James – Copenhagen, Denmark

Serves 4.

1 chicken, cut into 9 pieces
2 tablespoons unsalted butter
10 ounces pearl onions, peeled
4 slices bacon, cut into 1-inch pieces
1 tablespoon all-purpose flour
3/4 cup chicken stock
1 bouquet garni (parsley, thyme, bay leaves), (garlic optional)
2 cups red wine
Salt, pepper
1 tablespoon red wine vinegar

Brown the chicken in the butter in a frying pan over moderate heat.

Place chicken in a heavy casserole.

Brown the onions and bacon in the frying pan and add to the chicken. Remove all but 2 tablespoons fat from the pan. Add the flour and stir well. Add stock, bouquet garni, wine, salt and pepper. Stir and pour over the chicken. Cover and simmer 30 minutes.

Add the red wine vinegar. Reduce the sauce before serving.