Quick Coq au Vin (Chicken with Wine), from Gael
Via Cookie Magazine, March 2008. I made this while on maternity leave with Kelly the day she turned four months old (2-22-08). Took her in her stroller up to the grocery store to get ingredients and used the bottom of her stroller as the cart to carry them home. Not as fancy, I'm sure, as the Julia Child version, but darn tasty. We had this with sauteed asparagus and thick sourdough bread. The bread is great to dip in the juices.
3 T olive oil
3 slices bacon, thickly chopped
1 4-pound chicken, cut into 6 or more pieces (you'll need poultry shears, or a great knife, or have your butcher do the chopping)
1 handful flour, seasoned however you like
8-10 button or cremini mushrooms, sliced or cut in half if you like them bigger
20 whole baby carrots, halved
1 clove garlic, peeled and minced
1 onion, chopped
1 bottle red wine
1 c chicken broth
1 bay leaf
Heat olive oil in medium pot (I used my Le Creuset Dutch oven) over medium-high heat. Add bacon and cook until crisp. Transfer to platter.
Shake chicken pieces with seasoned flour in plastic bag. Brown chicken in pot, 4-5 minutes per side. Transfer to platter with bacon.
Saute mushrooms, onions, carrots, garlic until onions just start to brown, about 5 minutes.
Pour half the bottle of wine into pan. Cook on high for 8 minutes.
Add chicken broth and remaining wine. Bring to a boil and add chicken, bacon, bay leaf and any other herbs you want.
Return to a boil, then cover and simmer for 45 minutes. Remove bay leaf, serve.