It’s perfect weather for a great pot of Coq Au Vin… avec Miel!!
Yield: 4 to 6 servings
6 oz. bacon, cut into 1/2-inch dice
3 1/4 lb. chicken legs and thighs
Kosher salt and freshly ground pepper, to taste
1 lb. mushrooms
3/4 lb. shallots, halved
2 tablespoons unsalted butter
4 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
3 cups full bodied red wine
6 fresh flat-leaf parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 yellow onion, cut in half
2 tablespoons honey
2 cups chicken broth
3/4 lb. carrots, peeled and cut into bite sized pieces
Cook the bacon until crisp in a large skillet, about 10 minutes. Transfer to a paper towel-lined plate to drain. Discard all but 2 tablespoons of the fat. Season the chicken with salt and pepper. Brown the chicken in the skillet, turning once, 8 to 10 minutes. Transfer to a plate.
Add the mushrooms to the skillet and cook, stirring occasionally, until they are beginning to brown, 6 to 8 minutes. Add the shallots and cook, stirring, for 2 minutes. Transfer to a bowl.
Melt the butter in a Dutch oven. Add the garlic, tomato paste and flour and cook, stirring constantly, for 1 minute. Whisk in the red wine, the honey and the broth and bring to a simmer. Add the bacon, chicken, mushroom mixture, carrots, the herbs, the bay leaf and the yellow onion. Simmer until the chicken is fork-tender, about 2 hours.
Transfer the chicken to a plate. Skim the fat off the sauce. Cook, stirring occasionally, until the sauce is thickened, 6 to 8 minutes. Discard the herbs and yellow onion and adjust the seasonings with salt and pepper. Return the chicken to Dutch oven. Garnish with chopped parsley and serve immediately with noodles or boiled or mashed potatoes.