Coq au vin

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 350°F (180°C).

2. 2

   Season the chicken with salt and pepper. Place the flour in a shallow dish. Dredge the chicken in the flour, shaking off any excess.

3. 3

   In a large ovenproof pot over high heat, brown the chicken in the oil. Set aside on a plate.

4. 4

   In the same pot, brown the pork fat and mushrooms. Deglaze with the cognac and let reduce by half.

5. 5

   Return the chicken to the pot. Add the pearl onions, bouquet garni, garlic, wine, broth and tomato paste. Bring to a boil. Cover and cook in the oven for 30 minutes.

6. 6

   Remove the lid and add the carrots. Cook, uncovered, 30 to 45 minutes or until the meat easily comes away from the bone.

7. 7

   Delicious with pappardelle pasta with butter and parsley.